The antimicrobial properties of essential oils (EOs) have been recognised for centuries and, with growing demand from changes in legislation, consumer trends and increasing isolation of antibiotic resistant pathogens, alternatives to chemical-based bactericides need to be found. Citrus oils not only lend themselves to use in food but also are generally recognised as safe (GRAS) and have been found to be inhibitory both in direct oil and vapour form against a range of both Gram-positive and Gram-negative bacteria. This group of oils may provide the natural antimicrobials that the food industry requires to fulfil both its requirements and those of the consumer.