This study evaluated the antimicrobial efficacy of plant essential oils (EOs) in combination and their interactions with food ingredients. The EOs tested included basil, lemon balm, marjoram, oregano, rosemary, sage, and thyme. The study used the spot-on-agar test and checkerboard method to assess the efficacy of EO combinations against pathogens such as B. cereus, E. coli, L. monocytogenes, and P. aeruginosa. Results showed that oregano combined with basil, thyme, or marjoram had additive effects against these pathogens. The checkerboard method revealed that oregano, marjoram, and thyme combinations had additive effects against E. coli and P. aeruginosa, while oregano combined with basil had additive effects against Gram-negative organisms. The study also assessed the effect of food ingredients and pH on EO antimicrobial activity. Starch and oil concentrations of 5% and 10% had a negative impact on EO efficacy, while higher protein concentrations and pH 5 increased EO effectiveness. The antimicrobial activity of EOs was influenced by food components, with protein and pH playing significant roles. The study found that EOs were more effective at high protein concentrations and at pH 5 compared to pH 6 or 7. The study concluded that combinations of EOs could minimize application concentrations and reduce sensory impact in food. However, their application for microbial control might be affected by food composition, requiring careful selection of EOs appropriate to the sensory and compositional status of the food system. The study suggests that EOs might be more effective against food-borne pathogens and spoilage bacteria when applied to ready-to-use foods containing high protein levels at acidic pH, as well as lower levels of fats or carbohydrates. The results indicate that EOs can be used in combination with other food preservation methods to control microbial growth and spoilage in food.This study evaluated the antimicrobial efficacy of plant essential oils (EOs) in combination and their interactions with food ingredients. The EOs tested included basil, lemon balm, marjoram, oregano, rosemary, sage, and thyme. The study used the spot-on-agar test and checkerboard method to assess the efficacy of EO combinations against pathogens such as B. cereus, E. coli, L. monocytogenes, and P. aeruginosa. Results showed that oregano combined with basil, thyme, or marjoram had additive effects against these pathogens. The checkerboard method revealed that oregano, marjoram, and thyme combinations had additive effects against E. coli and P. aeruginosa, while oregano combined with basil had additive effects against Gram-negative organisms. The study also assessed the effect of food ingredients and pH on EO antimicrobial activity. Starch and oil concentrations of 5% and 10% had a negative impact on EO efficacy, while higher protein concentrations and pH 5 increased EO effectiveness. The antimicrobial activity of EOs was influenced by food components, with protein and pH playing significant roles. The study found that EOs were more effective at high protein concentrations and at pH 5 compared to pH 6 or 7. The study concluded that combinations of EOs could minimize application concentrations and reduce sensory impact in food. However, their application for microbial control might be affected by food composition, requiring careful selection of EOs appropriate to the sensory and compositional status of the food system. The study suggests that EOs might be more effective against food-borne pathogens and spoilage bacteria when applied to ready-to-use foods containing high protein levels at acidic pH, as well as lower levels of fats or carbohydrates. The results indicate that EOs can be used in combination with other food preservation methods to control microbial growth and spoilage in food.