Synergistic　bacteriostatic　action　represents　a　potent　strategy　for　combating　microbial　contamination　in　the　food　industry.　This　study　investigated　the　synergistic　bacteriostatic　effect　of　epigallocatechin　gallate　(EGCG)　and　indole-3-carboxaldehyde　(I3A).　Results　showed　a　pronounced　synergistic　action　of　EGCG　and　I3A　against　diverse　food　spoilage　microorganisms,　most　notably　Pseudomonas　aeruginosa　(P.　aeruginosa),　with　a　fractional　inhibitory　concentration　index　(FICI)　of　0.25.　Further　research　revealed　that　EGCG　disrupted　the　cell　wall　and　cell　membrane　of　P.　aeruginosa,　while　supplementing　I3A　significantly　boosted　the　concentration　of　intracellular　reactive　oxygen　species,　thereby　inflicting　cellular　damage.　Moreover,　the　EGCG-I3A　treatment　inhibited　the　biofilm　formation　of　P.　aeruginosa　in　a　dose-dependent　manner,　with　the　effectiveness　increasing　with　the　quantity　of　I3A　added.　Metabolomic　study　revealed　a　perturbation　in　glutathione　and　taurine　metabolic　pathways　post　synergistic　treatment,　compromising　redox　homeostasis.　This　synergistic　treatment　also　downregulated　uracil,　proline,　and　glutamate　metabolites,　thereby　suppressing　Quorum　Sensing　(QS)　and　biofilm-associated　expression　within　P.　aeruginosa.　Additionally,　the　combination　significantly　inhibited　P.　aeruginosa　growth　in　fish　meat.　In　essence,　this　study　underscored　the　synergistic　bacteriostatic　efficacy　of　EGCG　and　I3A,　highlighting　its　potential　application　in　food　preservation.