Linalool can effectively reduce the probability of foodborne diseases caused by pathogen contamination. However， few studies have focused on the resistance and resuscitation of viable but nonculturable (VBNC) state induced by the typical essential oil， linalool. The minimum inhibitory concentration (MIC) of linalool against Salmonella enteritidis was determined by twofold dilution test (0.4%) and differences of resistances between culturable and VBNC S. enteritidis against heat， citric acid， acetic acid and lactic acid， ceftriaxone sodium， levofloxacin and hydrogen peroxide was compared by PMAxx-qPCR method. VBNC bacteria was resuscitated for 72 h incubation of sodium pyruvate， catalase and logarithmic Salmonella cell-free supernatant dilution. The results showed that resistances of VBNC S. enteritidis to heat， acid and antibiotics were weaker than those of the culturable， but resistance to hydrogen peroxide was significantly higher than that of the culturable. After 72 h treatment， only catalase successfully revived VBNC S. enteritidis with concentration of (5.51±0.08) lg(CFU/mL). Reactive oxygen species (ROS) levels among culturable， VBNC and resuscitated S. enteritidis were measured， from which the role of ROS accumulation of the formation of VBNC state was demonstrated. This study may provide ideas and scientific basis for the effective supervision of VBNC state under the application of natural antibacterial substances.