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¹ Sinop Üniversitesi, Turizm İşletmeciliği ve Otelcilik Yüksekokulu, Yiyecek-İçecek İşletmeciligi Bölümü, Sinop,
² Sinop Üniversitesi, Su Ürünleri Fakültesi, Su Ürünleri Avlama ve İşleme Teknolojisi Bölümü, Sinop DOI : 10.17693/yunusae.v2013i21904.235417 Viewed : 4113 - Downloaded : 5187 Seafoods are consumed as raw, semi-cooked or cooked in different societies and they are valuable animal protein sources. They are suitable foods for growing of microorganisms because of their high water and protein contents, near neutral pH value. Pathogen microorganisms cause adverse effect (causing disease) on human body. Some pathogens are only effective in human, some species are only in animal while some of harmful to both animal and human. Pathogen microorganisms and their toxins are dangerous for people consuming these foods especially as raw or semi-cooked. Pathogen microorganisms could be observed in seafoods caught newly fresh and also could be transmitted by cross contamination from human or substances added during marketing, transporting, heading, eviscerating or processing. The type and natural habitats of seafoods pathogens are so variable. Staphlococcus aureus, Salmonella spp., Clostridium perfringens, Clostridium botulinum, Vibrio parahaemolyticus, Vibrio cholerae, Vibrio vulnificus, Listeria monocytogenes are among the some seafood pathogen microorganism. Seafood toxins formed by algae and bacteria, cause huge economic losses. This study provide information concerning with seafood pathogens and their toxins and food poisoning caused by them. Keywords : Food poisoning, pathogen, seafoods