A comprehensive literature review was conducted on the antibacterial activity of essential oils extracted from citrus fruits, such as lemon, orange, mandarin and grapefruit. The chemical composition of these oils is complex and can vary due to factors such as temperature, altitude and growing conditions. Essential oils are known for their antimicrobial properties and are used in various industries. The antimicrobial action is specific and it is suggested to combine them with other preservation methods. Citrus peel is rich in essential oils, the extraction of which has been of interest to the pharmaceutical and cosmetic industries. These oils contain compounds such as limonene and terpenes, known for their antibacterial properties. The concentration of essential oils varies in different citrus fruits, and those with thicker skins tend to have higher concentrations. The extraction of essential oils is carried out using emerging, more efficient and environmentally friendly technologies. The evaluation of antimicrobial activity is based on the Minimum Inhibitory Concentration (MIC), which stops bacterial growth. The essential oils of lemon and eucalyptus showed bactericidal effect on various strains, while those of orange and mandarin showed less activity. The relationship between antibacterial activity and the chemical composition of essential oils is crucial, for example compounds such as monoterpenes for Salmonella control are essential for antimicrobial activity. The reviewed literature evidenced that citrus essential oils are a promising alternative to conventional food preservatives due to their antimicrobial properties.