Effects of electrolyzed oxidizing (EO) water on reducing pathogens contamination on seafoods were studied in this paper. The results showed that fish,shrimp and shellfish were inoculated with pathogens including Escherichia coli O157:H7,Listeria monocytogenes,Morganella morganii ,Salmonella enteritidis and Vibrio parahaemolytics and treated by EO water for 15 minutes. The populations of bacteria in fish (1.85×103CFU/g),shrimp (1.65×104 CFU/g) and shellfish (3.88×104C FU/g) were reduced more than 90%. So application of EO water following a thorough seafood processing could greatly reduce pathogens contamination and improve safety for consumption.