The ability of microorganisms to adhere to industrial surfaces and subsequently trigger biofilm formation has significant implications for the food industry, including both public health and economic consequences. One of the main sources of microbial contamination of food products is industrial surfaces, which can become reservoirs of these microbial structures and therefore be potential sources of cross-contamination to food products. For this reason, it is important to have correctly implemented cleaning and disinfection procedures, which are the way the food industry controls biofilms on the surface. However, at these moments, with the increase in the resistance to antimicrobials, the food industry is forced to find effective alternatives for its control. Therefore, it is necessary to change the perspective and, instead of going toward the search for products that eliminate these structures, go toward the prevention of their formation. In this regard, one of the strategies that could be key is the use of substances that inhibit quorum sensing, a key process in the formation of microbial biofilms. This literature review is aimed at discussing the impact that this alternative strategy can have for the food industry, highlighting the different substances that can be employed, including enzymes, plant extracts, and nanoparticles. Furthermore, the application of these components on food as an alternative to control the growth of microorganisms is also discussed. Finally, the impact at an economic level that can have their employment for the food industry is evaluated, discussing if it represents a viable strategy.