Most food products are highly perishable as they constitute a rich nutrient source for microbial development. Seafood is one of the most highly perishable food products due to the chemical effects of atmospheric oxygen and the growth of spoilage microorganisms. Therefore, the spoilage of food depends up on the physiological state of spoilers and on their ability to resist the processing/storage conditions. In addition, spoilage relies on the density of the population and the interactions between the microorganisms composing the ecosystems of seafood involving quorum sensing. This review mainly introduces the SSOs of seafood under different preserve conditions, the spoilage microorganisms employing quorum sensing system, and describes the relationship between quorum sensing and spoilage potential in these microorganisms.