Quorum sensing in bacteria: from mechanisms to applications in foods

Quorum sensing (QS) is a microbial population-density communication mechanism that coordinates gene expression, affecting virulence, biofilm formation, and food spoilage activities. Its disruption, termed quorum quenching (QQ), emerged as a promising strategy for mitigating microbial pathogenicity and enhancing food preservation. This review summarizes the main bacterial QS systems and addresses QQ mechanisms, with an emphasis on autoinducers degradation and competitive receptor antagonism, focusing on natural compounds with antivirulence potential. Special attention is given to applications in food science, where QS influences spoilage, safety, and the performance of starter cultures in fermentations. Evidence shows that phenolic compounds play a central role as natural QS inhibitors, attenuating bacterial communication without imposing selective pressure for resistance. Practical examples include reducing spoilage in food products, as well as controlling biofilm formation. We discuss challenges and future directions, emphasizing technological barriers and the valorization of agro-industrial byproducts as sustainable sources of bioactive compounds. • QS drives spoilage, virulence, and biofilm formation in food systems • Quorum quenching offers antivirulence control without selecting resistance • Phenolic compounds are key natural inhibitors of bacterial QS networks • QS-targeted strategies improve food safety and shelf-life • Encapsulation enables practical use of natural QS inhibitors in foods