Histamine is a toxic biogenic amine commonly found in seafood products or their derivatives. This metabolite is produced by histamine-producing bacteria (HPB) such as <i>Proteus vulgaris</i>, <i>P. mirabilis</i>, <i>Enterobacter aerogenes</i>, <i>E. cloacae</i>, <i>Serratia fonticola</i>, <i>S. liquefaciens</i>, <i>Citrobacter freundii</i>, <i>C. braakii</i>, <i>Clostridium</i> spp., <i>Raoultella planticola</i>, <i>R. ornithinolytica</i>, <i>Vibrio alginolyticus</i>, <i>V. parahaemolyticus</i>, <i>V. olivaceus</i>, <i>Acinetobacter lowffi</i>, <i>Plesiomonas shigelloides</i>, <i>Pseudomonas putida</i>, <i>P. fluorescens</i>, <i>Aeromonas</i> spp., <i>Photobacterium damselae</i>, <i>P. phosphoreum</i>, <i>P. leiognathi</i>, <i>P. iliopiscarium</i>, <i>P. kishitanii</i>, and <i>P. aquimaris.</i> In this review, the role of these bacteria in histamine production in fish and seafood products with consequences for human food poisoning following consumption are discussed. In addition, methods to control their activity in countering histamine production are proposed.