<p>This study aimed to evaluate the antibacterial activity of three Algerian medicinal plants (<i>Brocchia cinerea</i>,<i> Artemisia campestris and Origanum vulgare</i>) against multi-drug-resistant Gram-negative bacteria isolates from different food samples. Essential oils of the mentioned plants were extracted by hydro-distillation of the aerial parts. The chemical composition of the obtained oils was then determined using Gas Chromatography/Mass Spectrometry analysis. Moreover, the antibacterial activity was performed against different antibiotic-resistant bacterial species using the broth micro-dilution method. Gas Chromatography/Mass Spectrometry analysis showed a dominance of beta-thujone for the <i>Brocchia cinerea</i> essential oil. Whereas, the major components of <i>Origanum vulgare</i> and <i>Artemisia campestris</i> essential oils were carvacrol and thymol as well as 5(6&#xa0;H)-benzocyclooctenone − 7,8- dihydro-8,8-dimethyl, 1,2,3,4,4a,9,10,10a-(trans- 4a,10a)-octahydro-9- oxophenanthrene, Germacrene D, respectively. The antibacterial activity results revealed that all the tested essential oils were active against the tested bacteria, including those resistant to last-resort antibiotics with minimum inhibitory concentrations ranging between 1.333&#xa0;µg/mL and 170.72&#xa0;µg/mL. In addition, <i>Brocchia cinerea</i> essential oil showed the best activity with the lowest minimum inhibitory concentration followed by <i>Origanum vulgare</i> and <i>Artemisia campestris</i> essential oils, respectively. Our study confirmed that the tested essential oils had an interesting activity against the tested antibiotic-resistant bacteria and may act as a potential source of natural effective antibacterial molecules that could be further investigated to help prevent bacterial proliferation in food products.</p>