Fish and seafood are key sources of animal protein with growing consumption due to health benefits over red meats. However, seafood-related infections are caused by diverse pathogens, including bacteria, viruses, and parasites, resulting in various illnesses. Risk levels vary by seafood type, influenced by factors like harvesting environment, feeding habits, season, and preparation methods. Preventing these infections requires understanding the causative agents, associated seafood types, and contamination routes that can be controlled. Effective control and monitoring strategies are essential to ensure the safety of seafood products.