Abstract: Chilled meat spoilage is caused by the combined action of the specific spoilage organisms (SSO) .Protease, lipases and decarboxylase are three kinds of key enzyme which contribute to meat spoilage.The final composition of microbial flora characterizes the type of spoilage.In other words, spoilage is influenced by the initial numbers and types of bacteria, storage environmental conditions and preservatives.The interaction between SSO include antagonistic, metabiosis and cell to cell communication.A great deal of investigations show that the quorum sensing was involved in bacterial food spoilage.Preventing the expression of certain spoilage related phenotypic traits through quorum sensing inhibition will be a new strategy in food preservation.