The technological trend toward waste reduction has attracted the attention of researchers using rice husk as a value-added material. Rice husk, which mostly consists of lignocellulose, is a potential feedstock for generating liquid smoke powder, which can be used to preserve food. The present work investigates the antimicrobial activity of liquid smoke powder from rice husk on Gram-negative (Salmonella choleraesuis and Escherichia coli) and Gram-positive bacteria (Staphylococcus aureus and Bacillus subtilis). Liquid smoke was prepared through the pyrolysis of rice husk at 300°C, 350°C, and 400°C. After purification by distillation, the liquid smoke was prepared into liquid smoke powder using the spray-drying method. The Kirby-Bauer method was used to test antibiotic activity. Gas chromatography-mass spectrometry (GC-MS) analysis shows that rice husk liquid smoke contains various chemicals, such as acetic acid, 2-propanone, butanal, propanoic acid, 2cyclopentene, and phenolic compounds. The liquid smoke powder inhibited the growth of all the tested bacteria, with various inhibition zones (6-9 mm). The findings of this study suggest that rice husk liquid smoke powder can be used as a natural alternative to synthetic food preservatives.