Bread is one of the basic and popular foods consumed by the majority of the Nigerians irrespective of their ethnic or socioeconomic status. Potassium bromate (KBrO3) is well known bread enhancer. Because of its negative health effects, it has been banned in Nigeria and other countries. This paper aims to reviews studies on the use of KBrO3 in bread to ascertain the safety of the bread products and to also evaluate bakers’ compliance with specified regulations. The paper also assesses the possible reasons for the use of KBrO3 by the bread bakers (intentional or unintentional) as well as addressed what regulatory bodies need to do to improve the bakers’ compliance. Forty-seven samples (47) of different baked products were analyzed in the laboratory in order to determined for the presence of different fungal pathogens including potassium bromate. However, the total of 35.75% of the baked products were contaminated by different fungal species and this include Aspergillus niger, Fusarium verticilliodes, Mucor indicus, and Rhizopus stolonifera respectively. While 45.6% o f the baked samples were found to contain potassium bromate. The potassium bromate in breads production in Nigeria is very common and breads sold in Nigeria are unsafe for human consumption. This high usage may be attributed to factors such as bromine in wheat flour, adulterated improvers or due to use of brominated flour. Also, economic gain, high cost of ingredients and poor enlightenment and enforcement may also be contributing factors. Therefore, regulatory bodies need to adopt strategies such as Post-marketing Surveillance (PMS), on the spot analysis, effective monitoring and enforcement, stringent regulations, and sustained routine and surveillance inspections to at least reduce, if not eliminate, the use of KBrO3 as bread enhancer.