The effects of sage essential oil and its emulsified form on the growth of important food-related pathogens(Enterococcus faecalisATCC29212,Klebsiella pneumoniaeATCC700603,SalmonellaParatyphi A NCTC13, andStaphylococcus aureusATCC29213) and spoilage microorganisms (Proteus mirabilis,Photobacterium damselae,Vibrio vulnificus, Enterococcus faecalis,Pseudomonas luteolaandSerratia liquefaciens) were investigated. The vo-latile compounds of sage oils were identified using gas chromatography mass spectrometry (GC-MS). Theproperties of nanoemulsion including polydispersity index (PDI), mean particle diameter, surface tension,thermodynamic stability and viscosity were also determined. The volatile compounds of sage essential oil wereeucalyptol, (+)-2-bornanone,α-pinene, borneol, camphene,β-pinene with the percentage of 14.46, 14.33,14.00, 8.15, 7.53, and 6.27%, respectively. Sage essential oil was extremely effective onK. pneumoniaeandP.damselaewith the high inhibition zone values of 17.25 and 19.00 mm. The nanoemulsion was effective onS.aureus,S.paratyphi A andP. mirabiliswith inhibition zone diameter of 12.63, 12.00 and 12.25 mm.P. luteola, S.liquefaciens,P. luteolaandS.paratyphi A had excessive sensitivity as lower concentration of sage essential oil andits nanoemulsion were needed with values in range 6.25 mg/ml to 12.50 mg/ml MIC.