Nowadays, the use of natural preservatives of plant origin instead of chemical compounds has attracted the attention of many researchers. In this study, the antibacterial effects of nanoemulsion of lavender essential oil as a natural antimicrobial preservative were investigated in vitro against important food-borne pathogens. In this study, the main constituents of lavender essential oil were determined using GC-MS method, and then, the antibacterial properties of its nanoemulsion form were determined in vitro against Salmonella typhimurium and Bacillus cereus by broth microdilution broth method. Based on the results, linalool and 1,8 cineole were identified as the main constituents of lavender essential oil. The minimum inhibitory concentrations and the minimum bactericidal concentrations of essential oil nanoemulsion against Salmonella typhimurium and Bacillus cereus were 2 mg / ml and 1.5 mg / ml, respectively.

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