Seafood is consumed globally and holds a major position in the economic market. However, Vibrio spp. can contaminate these products, posing a potential health risk to humans. So, the study's goal was to look into the spread of vibrio spp. in shrimp collected from Kafr-elsheikh fish markets. The obtained results revealed 19 vibrio spp isolates were recovered from 100 shrimp samples (19%). The total occurrence in the samples was 6 (6%), 4 (4%), 4 (4%), 3 (3%) and 2 (2%) for V. paraheamolyticus , V. fluvialis, V. mimicus, V. furnissi, and V. alginolyticus, respectively. Molecular detection of the identified Vibrio spp. isolates demonstrated that 10 isolates carried vibrio-specific 16S rRNA. Concerning the virulence genes profile for isolates of V. parahaemolyticus, it proves that the frequencies of the toxR , trh and tdh genes were 6%, 4%  and 2% respectively. Moreover, the capability of the detected vibrio spp. to produce biofilm were studied. The six isolates of V. parahaemolyticus, 2 isolates of V. mimicus and 1 isolate of V. furnissii showed the capacity for biofilm production on Congo red media. PCR analysis also indicated that six isolates of V. paraheamolyticus harbor VP950 gene associated with biofilm formation. In addition, trials were conducted using clove oil (0.5% and 1%) and lactoferrin (1% and 2%) treatments to reduce Vibrio parahaemolyticus counts in artificially inoculated shrimp, stored at 4ºC for 6 days. Furthermore, quality factors like TBARS, pH rate, and sensory traits were evaluated. Both lactoferrin and clove oil treatments notably reduced V. parahaemolyticus amounts over time, according to the experiments, although lactoferrin was more effective than clove oil. Furthermore, the TBARS, pH values and sensory traits of the chilled shrimp samples all showed advancements. Overall, it can be concluded that retail shrimp in markets can naturally harbor various Vibrio species which exhibit potential virulence and biofilm formation, may pose a concern to public health. Moreover, the clove oil and lactoferrin concentrations applied in the research were unable to eliminate contamination by Vibrio parahaemolyticus from shrimp, which is one of the basic requirements included in the Egyptian standards (5021/2005), which requires that the product should be completely free from this organism in order to be fit for human consumption., and if it is present, the product will consider unsafe for the health of the consumer and therefore is considered of poor quality.