## 1 Introduction  
The nutritional and health value of fish, as well as their relatively low price and availability, affect global production, which is projected to reach 200 Mt by 2029, increasing by 25 Mt from the base period (average of 2017-2019) [1]. As reported by FAO [1], 44% of total fish production is utilized in the fresh/chilled form, which are usually more perishable than most other foodstuffs [2]. The high content of free amino acids, high post-mortem pH, high water content, and presence of trimethylamine oxide (TMAO) promote the growth of microorganisms in fish-based products. Psychrotolerant species of the genera _Pseudomonas_ mainly contribute to seafood deterioration; the bacteria may decompose nitrogens/lipid substances [3], which can result in greater weight loss, a reduction in water-holding capacity, textural changes, and off-odor effects of products [4; 5]. _Pseudomonas_ spp. have successfully evolved genotypic and phenotypic traits enabling growth and defeating the negative effects of conventional seafood antimicrobials and temperature stress [4; 6; 7; 8] (Figure 1). Despite implementing quality control programs in the seafood industry, about one-fourth of the world's supply and 30% of landed fish are lost due to microbial activity [8]. Therefore, it is necessary to develop new solutions to prevent spoilage of fish-based products caused by _Pseudomonas_ spp.  
The metabolic activities of _Pseudomonas_ spp. are regulated via a quorum sensing (QS) system, which was perfectly described in the work of [PERSON] [9]. In that system, small-signal molecules (autoinductors, Als), followed by interaction with cognate receptor proteins, lead to a coordinated regulation of specific gene expression [9]. Two acyl-homoserine lactone (AHL) QS systems, LasI-LasR and RhlR-RhI, were identified in _P. aeruginosa_; these two systems also interact with a 2-heptyl-3-hydroxy-4-quinolone signal (PQS) and 2-2-2-hydroxyphenyl)-thiazole-4-carbaldehyde (IQS) systems [10].  
Numerous articles are available in which the background of food-associated stresses and their impact on the cellular response of bacteria are expertly described [9; 11]. However, few of them address the effect of inhibition of QS mechanisms on seafood quality. Due to the resistance of _Pseudomonas_ spp. to conventional food preservation systems, QS-based control methods are often considered [12]. Their application to the food industry would greatly aid efforts to eradicate undesirable microflora from food processing environments and, ultimately, from food products. These approaches, in contrast to bactericidal treatments, exert less selective pressure, which in turn reduces the likelihood of resistance development. QS inhibitors would help design approaches for reducing or preventing spoilage reactions or even controlling the expression of virulence factors of _P. aeruginosa_[13].  
This review summarizes recent research reports on the QS phenomenon in _Pseudomonas_ spp. We present the role of QS in regulating the metabolic activity of _Pseudomonas_ spp. (i) and review of the current applications of QS inhibitors in preventing bacterial food spoilage (ii). Our goal is to provide a new perspective for the search for more effective food antimicrobials through the use of QS inhibitory agents.