The objective of this study was to evaluate the antimicrobial activity of essential oil from Salvia officinalis L. on microorganisms transmitted by foods with a high pathogenic potential in humans. To determine its effectiveness as an alternative for preserving food, it was compared to the antimicrobial activity of chemical compounds used widely in the food industry. The essential oil of S. officinalis showed a broad spectrum of microbial inhibition for both gram positive and gram negative microorganisms. Minimum Inhibitory Concentration (CIM) was between 1 and 4 mg/ml for all bacteria tested. These results show that the essential oil from S. officinalis may be used to improve the safety and shelf life of food products.