Smoked fish is widely consumed in Nigeria because it is nutritious, affordable, and has a longer shelf life than fresh fish. However, poor hygiene and improper handling during processing and sale can lead to bacterial contamination, which may pose health risks to consumers.This study assessed the bacteriological quality and antibiotic resistance patterns of bacteria isolated from commonly smoked fish sold in Port Harcourt Metropolis, Nigeria. A total of 60 samples comprising fresh fish, smoked fish and contact surfaces (vendors’ hands, knives, and bowls) were collected from five vendors in Rumuokoro and Mile III markets. Standard microbiological methods were used to determine Total Heterotrophic Bacterial Count (THBC), Total Coliform Count (TCC), isolate bacterial pathogens, and evaluate their antibiotic susceptibility profiles. Findings revealed that microbial loads frequently exceeded acceptable international standards for ready-to-eat foods, with THBC and TCC reaching 1.30 × 10⁶ CFU/g and 3.19 × 10⁶ CFU/g, respectively.High microbial counts detected on contact surfaces indicated substantial post-processing contamination. Predominant bacterial isolates included Escherichia coli, Salmonella spp., Staphylococcus aureus, Klebsiella spp., and Bacillus spp., suggesting potential foodborne health risks. Furthermore, antibiotic susceptibility testing revealed a high prevalence of multidrug-resistant isolates, with resistance observed against commonly used antibiotics such as ampicillin, ceftriaxone, and ciprofloxacin. The findings indicate that smoked fish sold in Port Harcourt Metropolis may pose significant public health risks due to contamination with pathogenic and multidrug-resistant bacteria. Improved hygiene practices, food safety education, routine monitoring, and stronger regulatory enforcement are recommended to reduce contamination and limit the spread of antimicrobial resistance.
