Foodborne illnesses are a major and expanding global public health problem that results in significant annual morbidity and financial losses. Central to contamination and spoilage are key bacterial pathogens, including Escherichia coli , Listeria monocytogenes , Vibrio spp., Salmonella spp., and Staphylococcus aureus . These microorganisms employ Quorum sensing (QS), a cell density–dependent communication mechanism, to coordinate collective behaviors that enhance survival and regulate the expression of virulence factors. This review systematically summarizes current knowledge on QS mechanisms in the most significant foodborne pathogens, focusing on essential signaling systems and their regulatory roles in virulence expression, biofilm growth, and food spoilage. Three key signaling molecules are described, including Autoinducing peptides (AIPs) in Gram-positive bacteria, Acyl Homoserine Lactones (AHLs) in Gram-negative bacteria, and Autoinducer-2 (AI-2), the universal signaling molecule, which facilitates extensive interspecies communication. It further critically evaluates Quorum Quenching (QQ) techniques as long-term anti-virulence strategies against antimicrobial resistance. A number of QQ strategies, such as enzymatic degradation, probiotics and their metabolites, natural chemical inhibitors, and synthetic antagonists, are evaluated for their capacity to reduce pathogenicity without significantly increasing selection pressure. Despite significant progress, the application of QS research to real food systems remains constrained, as the most investigations are conducted in controlled laboratory settings that fail to accurately reflect the complexity of food matrices. Therefore, the effective implementation of QQ strategies depends on a thorough understanding of QS-mediated interactions within diverse food environments. Furthermore, early and reliable QS detection might enable earlier identification of spoilage onset, preventing unnecessary food waste. The strategic integration of QS-based interventions holds significant potential for improving food preservation, extending shelf life, and enhancing global food safety.
Rajaselvi et al. (2026) studied this question.