In this study， three and one strain of bacteria were isolated from prawn sauce and fish sauce， respectively， and were identified as Hafnia alvei strains by 16S rRNA sequencing， physiological and biochemical methods. To investigate the spoilage characteristics of H. alvei to seafood， the four isolated strains and another two H. alvei strains isolated from spoiled instant sea cucumber and Turbot were used to measure their phenotypes of biofilm formation， swimming motility， salt resistance， drug resistance， TVB-N and biogenic amine production. Results achieved shown that the six strains could form biofilms， and halos were found in the swimming plates which indicated the swimming motility of H. alvei strains. Tolerance to salt of the six H. alvei strains reach to 0.05 g/mL， in addition， resistance against drugs of ampicillin， spectinomycin， sulfamethazine and sulfadiazine was found in H. alvei， however， they are sensitive to gentamicin， tetracycline， chloramphenicol， kanamycin， ofloxacin， ciprofloxacin and furazolidone. The TVB-N values caused by the six H. alvei strains increased with prolong of storage time. Besides， all the tested strains could secret three kinds of biogenic amine （putrescine， cadaverine and histamine）， and produced more putrescine and cadaverine than histamine. In a word， H. alvei strains were approved the ability to cause food spoilage， and this study is of great significance in exploring the spoilage of seafood caused by H. alvei.