Rosmarinus officinalis (rosemary) essential oil (REO) has attracted considerable attention due to its potential therapeutic properties, especially its antibacterial and antioxidant activities. This study investigates the antibacterial and antioxidant activities of REO against several foodborne pathogens. Rosemary is widely used in traditional medicine and cosmetics. The main components determined in the REO were 1,8-cineole (36.8%), camphor (12.1%), and α-pinene (10.3%). REO demonstrates broad-spectrum antibacterial activity against both Gram-positive and Gram-negative bacteria, including common foodborne pathogens such as Escherichia coli, Staphylococcus aureus, E. coli O157:H7, Salmonella Typhimurium, and Bacillus cereus, with minimum inhibitory concentrations (MICs) ranging from 4 to 32 mg/mL. These findings suggest that REO can act as an effective natural preservative to inhibit bacterial growth in food products, extend shelf life, and reduce the risk of foodborne illnesses. Furthermore, the essential oil exhibits potent antioxidant properties, as evidenced by its IC50 value of 50 mg/ml in the DPPH assay. In conclusion, REO is a promising natural alternative to synthetic preservatives, in line with the growing consumer demand for clean-labeled and sustainable food products. However, further research is needed to investigate its safety, bioavailability, and potential synergistic effects with other bioactive compounds to optimize its application in food systems.

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