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The use of natural substances with antiviral properties might reduce foodborne viral diseases. In this study, we evaluated the virucidal effect of <i>Citrus limon</i> and <i>Thymus serpyllum</i> essential oils (EOs) and of <i>Citrus Limon</i>, <i>Thymus serpyllum</i> and <i>Thymus vulgaris</i> hydrolates on murine norovirus (MNV), a human norovirus surrogate. To assess the virucidal effect of these natural substances, the reduction in viral infectivity was estimated by comparing the TCID₅₀/mL of untreated viral suspension and the viral suspension treated with hydrolates and EOs at different concentrations. The results showed a natural loss of infectivity of the untreated virus after 24 h of approx. 1 log. The EO (1%) of <i>T. serpyllum</i>, and hydrolates (1% and 2%) of <i>T. serpyllum</i> and <i>T. vulgaris</i> immediately caused a reduction in MNV infectivity of about 2 log but did not provide a further significant decrease after 24 h. Instead, the EO (1%) and hydrolate (1% and 2%) of <i>C. limon</i> exerted an immediate reduction in the viral infectivity of about 1.3 log and 1 log, respectively, followed by a further reduction in infectivity of 1 log after 24 h for the hydrolate. These results will allow for the implementation of a depuration treatment based on the use of these natural compounds.