A comparative study was done on the microbiological quality of frozen Scomberscombrus sold in cold room and open markets of Imo state and its public health implication on the final consumers was highlighted. Results revealed nine bacterial species and seven fungal species contaminating the fish but with higher values in the open markets than in the cold room which is attributed to the possible environment of the open market in the study area as temperature increases outside of the cold room storage, pH level reduces as fish starts to deteriorate and concentration rises as water condenses out of the fish with each drip leading to the production of conducive environment for microbial growth and the proliferation of such. Added factors are the exposure of cold room fish to improper handling during transportation, and exposure to environmental contaminants during conspicuous displays and handling at the marketstands. Bacteria isolated such as Salmonella, Staphylococcus spp., Escherichia spp. and Enteroviruses are implicated as the most fish related food-borne pathogens and posing different levels of hazards to consumers. It is therefore recommended that traders and consumers should by all means adopt better hygienic and handling practice and also avoid cross contamination of fresh fish with cooked- ready to eat fish because these two processed types are occasionally sold in same environment. The health safety of all persons lies in the hands of all stakeholders through the food production, storage, processing, transportation and consumption stages.