This study conducted bacteriological screening of environmental contamination sources in abattoirs and retail outlets across Rivers State local markets. A total of 100 swab samples from various contact surfaces were collected and analyzed for total viable counts (TVC) and the presence of Listeria and Salmonella species. TVC ranged from Log₁₀ 3.33 to 7.90 cfu/cm² in markets and Log₁₀ 3.53 to 6.94 cfu/cm² in retail outlets, with significantly higher counts in markets (p < 0.05). The isolated bacteria included Escherichia coli (27.6%), Klebsiella spp. (13.9%), Staphylococcus spp. (12.7%), Streptococcus spp. (4.3%), Bacillus spp. (14.9%), Pseudomonas spp. (21.2%), and Micrococcus spp. (5.3%). Listeria spp. (10%) and Salmonella spp. (40%) were detected in refrigerators at retail stores. Salmonella was also isolated from cutting boards, weighing balances, knives, and butchers’ hands, while Listeria was found on all except butchers’ hands. Wooden tables and cutting boards in retail outlets, and wash water and tables in markets had the highest bacterial loads. These findings highlight significant public health risks associated with meat handling surfaces, emphasizing the need for stringent cleaning and sanitization protocols to prevent cross-contamination and ensure food safety in Rivers State