Essential oils are natural plant extracts that contain bioactive compounds with antioxidant and antimicrobial properties. This study examined the antibacterial activity of different essential oils; Marjoram (Origanum majorana), Nigella sativa, Olive (Olea europaea), Moringa (Moringa oleifera (and cinnamon (Cinnamomum verum) against a number of Salmonella strains isolated from different food items (vegetables and meats). Salmonella strains were resistant to at least three antibiotics, which indicates that they are multidrug-resistant. Results revealed that cinnamon essential oil treatment exhibited a greater effect on the pathogenic bacteria than other essential oils used in the study giving inhibition zone (32±0.20 - 38±0.04 mm). To reduce the volatility and hydrophobicity ofcinnamon oil, it was encapsulated into β-cyclodextrin citrate and tested in the encapsulated form and the free form. The encapsulated form provided a controlledrelease of essential oil while maintaining this oil's antimicrobialeffectiveness for a period lasted for one month. Thus, the encapsulated form is recommended to be used as a preservative or to incorporate into foodpackaging as an antimicrobial agent.