The present study was carried out to evaluate the chemical composition and antimicrobial properties of the essential oil from fruits of <i>Morinda royoc</i> L. Essential oil was extracted from fruit by the hydrodistillation method. For this study, GC-FID and GC-MS were used for the characterization of the volatile compounds. One hundred twenty-five volatile constituents were identified in a total yield of 0.18% (v/m). Octanoic acid (50.5%), 3-methyl-3-buten-1-yl octanoate (13.9%) and decanoic acid (6.7%) were found the major compounds. Antimicrobial activity of the essential oil was observed against seven foodborne pathogenic strains. The essential oil exhibited very good activity against <i>B. subtilis, S. aureus</i>, <i>C. albicans</i>, and <i>C. utilis</i>, good activity against <i>E. coli</i>, but it showed moderate activity against <i>S. enterica</i> serovar and low activity against <i>P. aeruginosa</i>. The MIC values of the essential oil varied from 2.10 to 23.05 Î¼g/ mL, with the lowest for <i>C. albicans</i>. This study could have valuable industrial applications, particularly in the food, nutraceutical, and pharmaceutical sectors.