The article reviews the antimicrobial properties of essential oils (EOs) and their combinations, highlighting their potential in food preservation and other applications. EOs, which are complex mixtures of terpenes, phenylpropanoids, and other compounds, have been shown to exhibit antibacterial, antifungal, antiviral, insecticidal, and antioxidant activities. The antimicrobial efficacy of EOs is often attributed to oxygenated terpenoids, particularly phenolic terpenes, phenylpropanoids, and alcohols. The interactions between these components can result in synergistic, additive, or antagonistic effects, with synergistic combinations being particularly effective in controlling food-borne pathogens and spoilage microorganisms. The review also discusses the methods used to assess these interactions, such as checkerboard, graphical, and time-kill assays, and the mechanisms of action, including the disruption of cell membranes and the inhibition of biochemical pathways. The authors emphasize the need for further research to optimize the use of EOs in various applications, including food systems, medicine, and cosmetics, by understanding their synergistic and antagonistic effects and developing standardized evaluation methods.The article reviews the antimicrobial properties of essential oils (EOs) and their combinations, highlighting their potential in food preservation and other applications. EOs, which are complex mixtures of terpenes, phenylpropanoids, and other compounds, have been shown to exhibit antibacterial, antifungal, antiviral, insecticidal, and antioxidant activities. The antimicrobial efficacy of EOs is often attributed to oxygenated terpenoids, particularly phenolic terpenes, phenylpropanoids, and alcohols. The interactions between these components can result in synergistic, additive, or antagonistic effects, with synergistic combinations being particularly effective in controlling food-borne pathogens and spoilage microorganisms. The review also discusses the methods used to assess these interactions, such as checkerboard, graphical, and time-kill assays, and the mechanisms of action, including the disruption of cell membranes and the inhibition of biochemical pathways. The authors emphasize the need for further research to optimize the use of EOs in various applications, including food systems, medicine, and cosmetics, by understanding their synergistic and antagonistic effects and developing standardized evaluation methods.