Fish and shell fish are known as carriers of food borne pathogens and therefore, the hygienic quality of these products must satisfy the International quality regulations, failure of which may cause the rejection of fish and shellfish consignments by the importing countries. Bacterial pathogens related to human health significance are Vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificus, Salmonella sp., Shigella sp., Listeria monocytogens, Aeromonas sp., Plesiomonas shigelloides  etc. Numerous DNA molecular markers are now available for use in surveillance and investigation of food borne outbreaks from seafood which was previously difficult to detect.  Moreover, molecular approach to identify pathogens is potentially faster, more sensitive than conventional culture techniques, serology and histology. This review describes various microbial pathogens of fish and fishery products and different DNA and RNA based methods which are well known in identification of food borne pathogens.

Key words: Fin Fish and shell Fish; Molecular Techniques; Pathogens; PCR; Rapid Detection