C heese is considered a rich source of essential nutrients such as protein, vitamins, minerals, short chain fatty acids and some trans fatty acids; it plays an important role in human nutrition in many parts of the world (Khorshidian et al., 2018), but is also prone to contamination by different harmful bacteria; thus the world intended to use preservatives as a critical step in cheese making (Mena and Pamela, 2020).Several studies have been conducted on many plant-derived essential oils (EO) used to prevent pathogenic bacteria from causing significant human diseases (Basuny et al., 2022), these essential oils are environmentally friendly and bio friendly with antioxidants properties and antibacterial properties extend the shelf life and safety of food (Ekpo et al., 2019).One of the most important oils is Moringa oleifera, which is a good source of antioxidants and has many uses, including a natural food supplement and preservative due research Article Abstract | Cheese's shelf life may be shortened by pathogenic and spoilage bacteria, which are prone to contaminating food. This suggests that bio-preservatives may be used during the cheese-making process. So, this research was done to determine how well moringa oil (MO) and its nano emulsion (Nano-MO) work on some food poisoning bacteria inoculated into white cheese in vitro and in vivo. Prepared (Nano-MO) had the Z-average diameter of 76.04±51.13 nm and polydispersity index (PDI) of 0.319. The spherical shape of the generated nano-emulsion was revealed by Transmission Electron Microscope (TEM) and the flow of active functional groups was clarified by Fourier-transform infrared spectroscopy (FTIR). Antibacterial activity of MO and Nano-MO was assessed against reference bacterial strains by using agar well diffusion method. The minimum inhibitory concentration (MIC) of MO and Nano-MO was 3% and 2%, on Listerea monocytogenes, Staphylococcus aureus, Salmonella typhi and E. coli bacteria, respectively. While, in inoculation of MO and Nano-MO in cheese complete reduction of examined bacteria was recorded at 3 rd week of storage except for L. monocytogenes Nano-MO killed it at 2 nd week. Overall acceptability (OAA) investigations showed better results of Nano-MO than MO. Nano-MO showed a great antibacterial property against different pathogenic bacteria without any effect on the palatability of cheese which make it an excellent choice as a bio preservative.