Objective To assess the risk of Vibrio parahaemob'ticus in raw salmon slic.es in Shanghai, China. Methods The risk assessment of V. parah,aemolyticu..s followed the risk assessment structure of WHO/FAO, involving hazard identification, hazard characterization, exposure assessment, and risk characterization. The data for hazard identification and hazard characterization were obtained from published scientific literatures and reports. Monitoring, dietary survey, growth rate model, adjustment fac:tors, Beta-Poisson dose-response model, Monte Carlo siruulations and statistical methods were applied. Results Preclicted prohability of incidence associated with the consumption of raw salmon slices contaminated by V. parah.aemolyticus in Shanghai residents in Jan-Feb, March-May, June-August and Sep-Nov were 8. 00 x 10 -7, 6. 23 x 10'7 , 4. 14 x 10 -6 and 8. 71 x 10 -6, respectively. Sensitivity analysis showed that the level of V. parah,aemolyticus in raw salmon slices from June to Nov was the most influential factor to the probability of illness. Conclusion The health risk of raw salmon slices contaminated by V. parah,aemolyticu..s in Shanghai was low. Controlling the level of V. parahaem,olyticus in raw salmon slices m summer and autumn is the key approach to reduce its health risk.