The essential oil of the aerial parts of Baccharis salicifolia was examined by GC and GC-MS and the major components were identified as α-pinene, camphene, β-pinene, α-phellandrene, α-cubebene, β-cariophyllene, 6,9-guaiadiene, germacrene D and germacrone. The essential oil was tested against eight Gram positive and Gram negative bacteria. The essential oil was found to exhibit moderate antibacterial activity against Gram positive bacteria tested with MIC values from 0.47 to 0.94 (µg/ml). . Raw and/or processed food is open to contamination during the production, sale and distribution steps. Food preservation is a relevant and complex problem. Food products require a longer shelf life and greater assurance of being free from food-borne pathogenic and spoilage organism. The excessive use of synthetic preservatives has resulted in an increasing pressure on food manufacturers either to completely remove chemical preservatives or by the use of new alternatives that consumers conceive as natural or safe 5 . The distillated oil (0.56 g / Kg) was dried over anhydrous sodium sulfate and stored in tightly closed darks vials at 4 oC until analysis. The oil has a golden color with an herbal odor. Identification of components. The B. salicifolia EO composition was determined by GC-MS through comparison of the major signals with previously published spectra. Retention times and mass spectral data were checked with those obtained from authentic samples and/or from the MS instrument library. Relative percentages of the major components were calculated by integrating the registered peaks. GC-MS experiments were performed on a ion trap GCQ-Plus (Finnigan, ThermoQuest, Austin, TX, USA) instrument with MS-MS program using a silica capillary column Rtx® -5MS (30 m x 0.25 mm ID, 0.25 µm). The carrier gas was helium (40 cm.s -1 ). The port temperature was 200 oC in the splitless mode with 1.0 ml injection volume. The initial GC temperature was maintained at 40 oC for 2 min, then increased to 210 oC at 2 oC min -1 , and maintained at this temperature up to 120 min. For the analysis of low resolution MS, the ion trap mass detector was set in full scan mode from m/z 50 to m/z 450. For the analysis of product, the collision inducted detection (CID) method was used. The precursor was selected using tandem mass spectrometry (MS/MS) scan standard function, with 0.5 daltons peak-widths for the parent ion and dynamically programmed scans, as described previously 9 . The main components detected in the samples here analyzed were: α-pinene (6.6x10-4 %), camphene (8.2x10-4 %), β-pinene (4.06x 10-3 %), α-phellandrene (0.0272 %), α-cubebene (5.176 %), β-cariophyllene (65.16 %), 6,9-guaiadiene (5.18 %), germacrene-D (6.6 %) and germacrone (17.85 %) which represent a 99.99 % of the total area. In order to find some correlations between the identified compounds (GC- MS) and the 1 H NMR spectral data, a sample of the whole essential oil was analyzed by this technique. A series of multiplets at δ 0.70-1.20 was consistent with several methyl groups on sp 3