The aim of this study was applying oregano essential oil (OEO) fro m the Mediterranean reg ions, rich in Carvacro l and traces of p-Cy mene and γ-Terpinene like prevention strategy against Salmonella Enterit idis (SE), controlling its mult iplication in vegetable salad prepared with mayonnaise. An overnight culture at 30°C with 104CFU/ mL o f SE ATCC 13076 was inoculated in the salad containing mayonnaise and 0.2% (v/v) of OEO. A survival curve of SE in the salad under refrigeration (8℃) and at room temperature (30℃) after 0, 1, 2, 4, 8, 24 hours of incubation was done. A decrease in the mu ltip licat ion rate of SE in the mayonnaise salad with OEO was observed. There was a reduction of > 0.5 log until 4 hours at 30℃ and until 24 hours at 8℃ in relation to the control. Our data suggest that OEO provides additional p rotection able to increase the safety of vegetable salad with mayonnaise contaminated with SE, but not for those subjected to temperature abuse. Fro m Food Safety point of view this study has identified the use of OEO like natural antimicrobial ab le to reduce the SE growth, an enteropathogen associated with foodborne disease around the world in products derived from eggs such as mayonnaise.