Essential oils (EOs) possess antibacterial, antifungal, antiviral, insecticidal, and antioxidant properties, making them valuable in medicine and the food industry. Recent research highlights their potential in combating foodborne pathogens and spoilage microorganisms through combinations with other EOs or their isolated components. These combinations can exhibit synergistic, additive, or antagonistic effects, enhancing antimicrobial efficacy. The review discusses the antimicrobial interactions of EOs and their components, focusing on mechanisms and methods for evaluating these interactions. EOs are complex mixtures of volatile compounds, primarily terpenes and phenylpropanoids, with significant antimicrobial activity. Phenolic compounds like thymol, carvacrol, and eugenol are particularly effective. Synergistic effects are observed when these compounds are combined, often leading to enhanced antimicrobial activity. For example, thymol and carvacrol show synergistic activity against E. coli, while cinnamaldehyde and thymol reduce the required concentration for effective microbial control. Interaction methods such as checkerboard, graphical, and time-kill assays are used to assess the effects of EOs and their components. These methods help determine whether interactions are synergistic, additive, or antagonistic. Synergy is often associated with reduced microbial growth, while additive effects result in combined effects equal to individual effects. The mechanisms of action involve disrupting microbial cell membranes, inhibiting enzyme activity, and interfering with metabolic pathways. Synergistic interactions are often due to complementary effects on different targets within the microorganism. Antagonistic effects may arise from competitive interactions or reduced solubility of active compounds. Factors such as temperature, pH, and the presence of other compounds can influence the antimicrobial activity of EOs. Research emphasizes the need for standardized methods to evaluate these interactions and optimize their use in food preservation, medicine, and cosmetics. Future studies should focus on understanding the mechanisms of action, potential toxicity, and developing standardized evaluation methods for EOs and their combinations.Essential oils (EOs) possess antibacterial, antifungal, antiviral, insecticidal, and antioxidant properties, making them valuable in medicine and the food industry. Recent research highlights their potential in combating foodborne pathogens and spoilage microorganisms through combinations with other EOs or their isolated components. These combinations can exhibit synergistic, additive, or antagonistic effects, enhancing antimicrobial efficacy. The review discusses the antimicrobial interactions of EOs and their components, focusing on mechanisms and methods for evaluating these interactions. EOs are complex mixtures of volatile compounds, primarily terpenes and phenylpropanoids, with significant antimicrobial activity. Phenolic compounds like thymol, carvacrol, and eugenol are particularly effective. Synergistic effects are observed when these compounds are combined, often leading to enhanced antimicrobial activity. For example, thymol and carvacrol show synergistic activity against E. coli, while cinnamaldehyde and thymol reduce the required concentration for effective microbial control. Interaction methods such as checkerboard, graphical, and time-kill assays are used to assess the effects of EOs and their components. These methods help determine whether interactions are synergistic, additive, or antagonistic. Synergy is often associated with reduced microbial growth, while additive effects result in combined effects equal to individual effects. The mechanisms of action involve disrupting microbial cell membranes, inhibiting enzyme activity, and interfering with metabolic pathways. Synergistic interactions are often due to complementary effects on different targets within the microorganism. Antagonistic effects may arise from competitive interactions or reduced solubility of active compounds. Factors such as temperature, pH, and the presence of other compounds can influence the antimicrobial activity of EOs. Research emphasizes the need for standardized methods to evaluate these interactions and optimize their use in food preservation, medicine, and cosmetics. Future studies should focus on understanding the mechanisms of action, potential toxicity, and developing standardized evaluation methods for EOs and their combinations.