Increasing people\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\'s awareness of the harmful effects of chemical preservatives and the emergence of bacterial resistance has made consumers more willing to use natural preservatives in food. Natural preservatives or plant essential oils are widely used in the food industry today as an alternative to synthetic preservatives. The present study was conducted with the aim of evaluating the antimicrobial properties of wild Nasturtium officinale plant essential oil against a number of pathogenic bacteria of food origin. For this purpose, the essential oil of the wild Nasturtium officinale plant was prepared by the Cloninger machine. The minimum inhibitory concentration (MIC) and minimum lethal concentration (MBC) of the essential oil in different concentrations against Gram-positive and Gram-negative bacteria were investigated by microbroth dilution method. In relation to the minimum inhibitory concentration of this essential oil, the most sensitive bacteria against the antibacterial effect of wild Nasturtium officinale essential oil were Staphylococcus aureus and Listeria monocytogenes. According to this study, the essential oil of the wild Nasturtium officinale plant as a plant antimicrobial substance is a suitable alternative to antimicrobial chemical compounds and has good antimicrobial properties against the studied bacteria.

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