Carum copticum essential oil (CEO) is used to increase the shelf life of food and to prevent growth of foodborne pathogens. Carum copticum essential oil nanoemulsion (CEON) was prepared using low energy sonication. Chemical composition, antimicrobial and antibiofilm properties of CEON were examined. Our data showed that the L. monocytogenes is more sensitive to CEO than E. coli O157:H7. The MICs of CEON and CEO against E. coli O157:H7 and L. monocytogenes were tested. The sonication time and the total viable bacteria (TVC) in the study were inversely related to each other. Furthermore, CEON at the 4 × MIC concentration and contact time of 20 minutes caused 77.14% and 67.03% reduction of E. coli O157:H7 and L. monocytogenes biofilms, respectively. The antibiofilm activity of the CEO concentration was significantly lower compared with CEON (p <0.05) and caused 62.6% and 43.86% reduction of E. coli O157:H7 and L. monocytogenes biofilms, respectively. The results showed that CEON using low energy sonication would have a higher antibacterial efficiency than pure oil alone.

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