The predominant microflora in fresh seafood including flnfish and shellfish comprises of Acine-tobacter， Aerohacterf Aeromonas， Akattgenes， Alteromonas， Bacillus， Clostridium， Co-rynehacterium9 Flavohacterium. Micrococcus, Moraxella, Proteus, Pseudomonas, and Vibrio. These major seafood bacteria are affected quantitatively by the water quality, fishing method and storage condition. Consumption of mishandled seafood can result in food-borne illnesses due to the proliferation of indigenous pathogens like Vibrio, Clostridium hotulinum type E and Aeromonasf and the contamination by extraneous pathogens including Salmonella, Shigella, Listeria monocytogenesy Campylobacter jejuni, Staphylococcus, Escherichia colif Hepatitis A, and Norwalk virus. To ensure food safety, raw fish slices must be thoroughly clean in order to eliminate contamination of pathogens, since wasabi, a condiment paste, cannot efficiently inhibit microbial growth. Refrigeration at 5°C reduces the growth of the mesophiles on seafood, while freezing below-20°C depresses the enzymatic activity of psychrophiles. Microorganisms in dried, salted, smoked, and fermented seafoods are inhibited by low water activity and the preservatives. Minced seafood products should be adequately refrigerated,, although they are classified as prepared food. Canned seafood should be commercially sterilized.