Twelve essential oils were tested in vitro for anti-microbial activities against several strains of Campylobacter jejuni, a pathogen causing food-borne diseases worldwide. Using disk diﬀusion and minimal inhibitory concentration determination assays, we noted that coriander oil exhibited the strongest antimicrobial activity against all tested strains. The oil had a bactericidal eﬀect on the target bacteria. In evaluating the antimicrobial potency of coriander oil against C. jejuni on beef and chicken meat at 4 C and 32 C, it was found that the oil reduced the bacterial cell load in a dose-dependent manner. The type of meat and temperature did not inﬂuence the antimicrobial activity of the oil. This study indicates the potential of coriander oil to serve as a natural antimicrobial compound against C. jejuni in food.