This study investigated the antibacterial efficacy of linalool against Escherichia coli, Staphylococcus aureus and Pseudomonas fragi, and it also employed non-thermal electrospinning technology to encapsulate linalool in polycaprolactone (PCL) to produce antibacterial nanofibers. Results demonstrated that the minimum bactericidal concentrations (MBCs) of linalool against S. aureus, P. fragi, and E. coli were 1.5, 1.5, and 5 µL/mL, respectively. Electrospinning encapsulated 20% of linalool into PCL. The resulting fiber could be stretched evenly without bead formation and inhibited E. coli, S. aureus, and P. fragi by 74.96%, 76.34%, and 75.46%, respectively. Linalool exerted its antibacterial effect by disrupting cell membrane integrity, thus leading to leakage of intracellular contents. The linalool-loaded nanofiber retained the antibacterial activity of linalool and demonstrated significant inhibitory effects against both pathogenic and spoilage bacteria in fresh meat, suggesting its potential application as an antibacterial material for the preservation of fresh meat products.