Bacterial colonization and biofilm formation on polypropylene surfaces can be sources of cross contamination in food processing facilities, leading great threat to public health and food quality. Several strategies for controlling bacterial adhesion on surfaces have been proposed, including the use of natural compounds. This study was undertaken to establish the effect of essential oil of Cinnamomun zeylanicum and cinnamaldehyde against Salmonella spp. biofilms on polypropylene. Cinnamon was purchased from a local market, the essential oil was obtained by hydrodistillation using a Clevenger-type apparatus and the chemical composition was investigated by gas chromatography-mass spectrometry and nuclear magnetic resonance. Salmonella spp. biofilms were formed on polypropylene coupons with sub inhibitory concentrations of the essential oil and cinnamaldehyde for 48 h at 35°C. After incubation, the coupons were washed and submitted to ultrasonic bath (25 KHz/ 5 min). Serial dilutions were performed and plated on Mueller Hinton Agar and incubated for 24 h at 35°C. The results were expressed in log CFU/cm2. Biofilm formation was also analyzed by scanning electron microscopy. Cinnamaldehyde reduced the cells number on polypropylene surface at all concentrations tested (78 μg/mL, 156 μg/mL and 234 μg/mL), while C. zeylanicum essential oil showed less antibiofilm potential at the concentrations tested. Scanning electron microscopy showed that biofilm was not as evident in the presence of cinnamaldehyde compared with the untreated control. In conclusion, cinnamaldehyde was effective against Salmonella spp. biofilms on polypropylene surfaces.