Fatty acids (FA) are biomolecules that have been intensely studied mainly because of their structural role in the formation of other lipids, which are a source of energy and signal transduction. Prokaryotic cells are social microorganisms that use quorum sensing (QS) to communicate and exhibit multicellular behaviors. One of the main phenotypes regulated by QS is the production of virulence factors, such as enzymes, pigments, bacterial displacement, and biofilm formation. Recently, a bacterial language that uses FA as autoinducers (AI) for intraspecies, interspecies, and inter-kingdom communication has been discovered. Also, saturated and monounsaturated FA present in foods (both plant and animal) can reduce virulence by inhibiting the QS systems of pathogenic bacteria such as Pseudomonas aeruginosa, Acinetobacter baumannii, Staphylococcus aureus, and Vibrio spp. The ability of FAs to regulate or interfere with other QS systems, as well as their adjuvant properties (the capacity restore the sensitivity of bacteria to antibiotics), has generated great interest due to their possible applications in controlling bacterial infections.