Food-borne illness is not limited to seafood, but is a common concern of all food industries. The recent media attention to seafood has led to an increase in public awareness and a number of misconceptions about the safety of eating seafood. Between 1973 and 1987, shellfish accounted for 2.8% of the cases of food-borne illness reported to the Centers for Disease Control (CDC), and finfish accounted for 2.2% of the cases. These statistics may seem high at first glance, but they are somewhat misleading. For example, 37% of the cases of seafood-borne illness in the U.S. between 1977 and 1981 were attributed to ciguatera, a toxin found only in tropical and subtropical fish. An additional 37% of the cases during the same time period were attributed to scombroid poisoning, a toxin produced in the flesh of some species of fish when improperly stored at high temperatures. Therefore, the statistics reported by the CDC are skewed by illnesses which either affect only a small geographical area, or only occur with mishandling of fish. The incidence of illness attributed to seafood can be reduced if the public is better informed, understands the risks, and most importantly, learns to prevent seafood-borne illness. When handled properly, finfish and shellfish are as safe to eat as any other source of protein. For healthy individuals, the nutritional benefits of seafood far outweigh the safety concerns. Persons with compromised immune systems, such as those with liver disease, can also benefit from eating seafood but should follow a few precautionary measures when preparing seafood.