Vibrio vulnificus is a gram-negative bacterium, rod-shaped, halophiles, non-sporulated and belongs to the Vibrionaceae family. Vibrio vulnificus is considered the most infectious and invasive of all the human pathogenic Vibrio’s. This bacteria is a food-borne pathogens and Consumption of raw oyster and other seafoods are implicated in outbreaks. Vibrio vulnificus can cause the three important diseases in human; gastroenteritis, septicemia and wound infection. V. vulnificus produces several virulence factors, that is associated with virulence: capsules, siderophores, and toxins such as hemolysins, collagenase, protease, elastase, DNase, mucinase, hyaluronidase, fibrinolysin, lipase, and phospholipase. Seafood consumption gained huge popularity day by day, so health packaging of seafood is essential and convenient transportation is required to prevent the growth of Vibrio vulnificus. On the other hand, susceptible people should not eat these products raw or lightly cooked, because infections caused by Vibrio vulnificus is a major threat for them. Thus, standard guidelines is essential for the control and prevention of infections by Vibrio vulnificus in seafoods.