Essential oils are considered health promoters ingredientes many of them have antimicrobial activity and some of them insecticides properties. Some compounds are mentioned as being responsible for these properties and thyme oil contains two of these components, thymol and its isomer carvacrol (Nguefacak et al., 2009). Thus, the objectivo proposed by this study is to evaluate the antimicrobial capacity of thyme oil against some foodborne microorganisms. The volatile constituents of the thyme essential oil (Marie Petit, Itaquaquecetuba, SP, Brazil)- were analyzed by gas chromatography (gas chromatograph Agilent, HP-6890 model equipped with a selective detector of masses Agilent, HP-5975 model) and the antimicrobial activity was evaluated by broth microdilution, against Gram positive and Gram negative (Enterococcus faecium and hirae, Escherichia coli, Salmonella choleraesuis and tiphymurium, Staphylococcus aureus) and fungal (Candida albicans, Aspergillus niger). The essential oil used had 53.57% of thymol and 15.51% of carvacrol, and showed high inhibitory activity against all the proposed microorganisms. The oil was highly effective against Salmonella choleraesuis (MIC = 0.15 mg / ml), and as exception of many essential oils, it showed inhibitory activity to fungi, such as Staphylococcus aureus (MIC = 0.125 mg / ml) or Enterococcus faecium (MIC = 0.60 mg / ml). These analysis provide opportunities for this essential oil to be used in a wide range of food products, replacing of synthetic preservatives.