**Abstract**

The aim of this study was to extract and evaluate the composition and antibacterial effect of allspice (*Pimenta dioica*) essential oil applied in vapor phase against *Salmonella* Typhimurium, *Listeria monocytogenes*, and *Pseudomonas fluorescens* at selected levels of pH and temperature. Microwave assisted extraction (MAE) was tested at different conditions, and it was found that the best extraction conditions were ground allspice, allspice:water relation 1:20, 90 min of soaking before extraction, 800 W for 30 min, and 600 W for 20 min. Antibacterial activity was determined through the minimal inhibitory concentration (MIC) of EO in vapor phase in culture media. Allspice essential oil (AEO) was more effective against *L. monocytogenes* despite the pH or temperature level, compared with *S.* Typhimurium and *P. fluorescens.* Allspice essential oil was able to inhibit the growth of the three bacteria tested, and it was found that both the incubation temperature and pH are the factors that could influence the inhibitory effect of the EO tested in this study.

**Keywords:** microwave extraction, antibacterial effect, allspice essential oil, vapor phase
