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For the present study, whole coriander seeds harvested in Romania were screened (<4 mm) and minced in order to obtain ground powder with various particle sizes. Three types of ground powder with particle sizes of 500, 630 and 710 μm were subjected to extraction with supercritical CO₂. The extraction conducted over a period of 210 min was carried out at 150 bar and temperatures of 40 and 50C. The best extraction yield (0.57% w/w) was achieved for the 630‐μm particle size ground at 40C; for this temperature, the density of CO₂ is higher as well as its solvation power. The chemical composition of the coriander essential oil extracted at maximum yield was determined through gas chromatography; 10 compounds that make up nearly 97% of the extract thus being identified. The antibacterial activity of the coriander essential oil was investigated on three foodborne pathogens: Escherichia coli O157:H7, S …