Abstract: Being nutritious, aquatic products are loved by consumers. However, aquatic products are prone to bacterial spoilage, posing safety risks to consumers. The current research proves that bacterial spoilage capacity and virulence are often regulated by its quorum sensing (QS) system, so using quorum sensing inhibitors (QSIs) to intervene in the QS system is an effective way to control bacteria. Currently, more and more QSIs have been discovered from microorganisms, plants and animals. Along with the development of biological engineering, cheminformatics and nanotechnology, artificial QSIs have been synthesized. In order to provide a reference for quality and safety control of aquatic products based on QS inhibition, this article reviews the QS systems of seveal common aquatic product-borne pathogenic and spoilage bacteria and the modes of regulatory effects of the QS systems on virulence factors, with a focus on the current status of research on microbial-, plant-, animal-derived and synthetic QSIs.

Key words: quorum sensing inhibitor; foodborne pathogenic bacteria; spoilage bacteria; aquatic product preservation; aquatic product safety