The use of preservatives in inhibiting and retarding the growth of microorganism responsible for the spoilage or decay of food substance is of great interest. The anti-microbial activities of plant extracts like pawpaw form the basis for many applications, including raw and processed food preservation, pharmaceuticals, alternative medicines and natural therapies. Therefore, this work was aimed at evaluating the preservative effect of pawpaw (carica papaya) seed extract on some selected food materials. T-solo variety of pawpaw was obtained from Akintola Farm, Kinnira, Ogbomoso and the seeds were fermented. Extracts from the fermented seeds were obtained using petroleum ether, n-hexane and hot aqueous solvents. Antioxidative study was carried out on the crude extracts using 1,1- diphenyl-1- picrylhydrazil radical (DPPH) assay. Total Viable Bacteria (TVB) and Total Fungi Count (TFC) of akara, fish, soymilk and dairy milk were carried out. The DPPH were 42.14, 33.28, 18.85% for petroleum ether, n-hexane and hot aqueous extracts, respectively. The TVB and TFC of akara, fish, soymilk and dairy milk samples ranged (1.00 -1.42 x104, 0.60-1.57 x102; 1.30- 2.28x104, 1.50-2.22x102; 1.43-2.37x104, 0.80-2.86 x102 cfu/g and 1.20-2.60 x 104, 1.05 - 1.67 x 102 cfu/g), respectively.