| Microorganism | Illness | Seafood involved |
| Aeromonas hydrophila | Gastroenteritis | Raw oysters |
| Clostridium botulinum | Botulism | Smoked, salted and fermented seafoods |
| Plesiomonas shigelloides | Gastroenteritis | Raw and under cooked oysters, salt mackerel |
| Vibrio hollisae | Gastroenteritis | Raw seafoods |
| Vibrio mimicus | Gastroenteritis | Raw oysters, boiled crayfish |
| Vibrio parahaemolyticus | Gastroenteritis | Raw oysters, contaminated cooked seafood |
| Vibrio vulnificus | Septicemia | Raw oysters |
| Microorganism | Illness | Seafood involved |
| Pathogenic Escherichia coli | Gastroenteritis | Contaminated cooked crabmeat |
| Salmonella typhi | Typhoid fever | Raw oysters |
| Vibrio cholerae O1 | Cholera | Raw oysters, contaminated cooked crab |
| Vibrio cholerae non-O1 | Gastroenteritis | Raw oysters |
| Hepatitis A virus | Infectious hepatitis | Raw shellfish |
| | Gastroenteritis | Raw and steamed shellfish |
| Microorganism | Illness | Seafood Involved |
| Clostridium perfringens | Gastroenteritis | Cooked seafood held below 140°F |
| Listeria monocytogenes | Septicemia | Possibly shellfish and raw fish |
| Salmonella | Gastroenteritis | Contaminated cooked seafood held at 40-140°F |
| Shigella | Gastroenteritis | Contaminated cooked seafood held at 40-140°F |
| Staphylococcus aureus | Gastroenteritis | Contaminated cooked seafood held at 40-140°F |
(Vibrio parahaemolyticus and Vibrio vulnificus are sensitive to various essential oils.)
The Food and Drug Administration issued an advisory (to state and local regulatory agencies) recommending that fish served raw, marinated, or partially cooked should be blast- frozen to -31ºF for 15 hours, or frozen by regular means to -10º or below for seven days. This does not insure its safety from bacteria, it only kills parasites.