The present study was designed to evaluate the activities of six phenolic compounds. Their activities against the potential foodborne pathogen S. Typhimurium were assessed using macro dilution and spectrophotometric methods. Their activities were in the order of thymol > benzoic acid > coumarin > cinnamic acid > curcumine > gallic acid. Thymol was bactericidal at a concentration of 0.08 mg /ml. With exception of curcumine, other phenolics revealed bactericidal effect in concentration varied from 1.25 to 10.00 mg/ml. Minimum inhibitory concentration (MICs) values by spectrophotometric method were significantly different compared to visual method in some antimicrobial assays and nearly agreed in most others. Coating fish with solutions of thymol or chitosan nanoparticle (CNPs) significantly reduced salmonella population. The nanostructured thymol CNPs capsule controlled the release of thymol and the effect in fish matrix continued significant during cold storage without adverse effect on pH value. The tested phenolics have the potential to be used in development of food coating technology. Also the formulated nanocapsule is promising in controlling the hazard of S. Typhimurium in fish.