Foodborne pathogenic microorganism compositions of tilapia and their cultivation environment which were from different areas of Guangdong Province were analyzed. Methods: Using different selective media，the Merieux Microbiological system and microorganism automation appraisal system to separate and identify foodborne pathogenic microorganism. The results showed: The species of foodborne pathogens varies with the season change，most the types of pathogens in the summer and less in the spring. The numbers of pathogenic species of fish body and its culture environment are 11 and 12 in the summer, respectively. And in the spring, the number of pathogenic species of fish body is only six. Pathogenic Aeromonas hydrophila, diarrheogenic Escherichia coli, Salmonella are mostly common in tilapia and their cultivation environment each season. Detection rate of pathogenic Aeromonas hydrophila was higher in spring and summer, of which 83%-89% in cultivation environment and 44%-67% in fish. The detection rate of diarrheogenic Escherichia coli was 83%-100% in spring, summer and autumn from cultivation environment and was 48%-67% in summer and autumn from fish. The detection rate of Salmonella was 33%-39% from cultivation environment and was 44%－52% from fish in spring and autumn. The other foodborne pathogenic microorganisms have been identified from fish such as Vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificus, Enterobacter cloacae, Enterobacter sakazakii, Pseudomonas aeruginosa, Pseudomonas putida and so on. The aim of the survey is to provide theoretical basis for predictive foodborne pathogenic microorganism in tilapia.