Jaboticaba is a fruit native to the Brazilian Atlantic Forest, rich in phenolic compounds with high antioxidant activity, but recently, studies have described its use as a potential source of antimicrobial compounds. This chapter aims to discuss the antimicrobial properties of jaboticaba, including not only the fruit but also the derived products. Jaboticaba has a high content of phenolic compounds, represented mainly by anthocyanins, in addition to phenolic acids, such as ellagic and gallic acids, and organic acids. These compounds are mainly found in jaboticaba peel and seeds and exert inhibitory effects on pathogenic and spoilage bacteria. These inhibitory effects have mainly been associated with the interaction of phenolic compounds with the target microorganism cell wall. The inhibitory effects of jaboticaba-derived products can be influenced by the variety and quantity of bioactive compounds found in the tested product, which are directly related to the type of extraction method. However, more studies are needed to clarify additional action mechanisms underlying the antimicrobial effects of jaboticaba-derived products and better extraction protocols to enhance the antimicrobial effects of the tested products.