This study evaluated the antimicrobial efficacy of combinations of plant essential oils (EOs) and their interactions with food ingredients. The EOs tested included basil, lemon balm, marjoram, oregano, rosemary, sage, and thyme. The combinations were assessed against four pathogens: *Bacillus cereus*, *Escherichia coli*, *Listeria monocytogenes*, and *Pseudomonas aeruginosa* using the spot-on-agar test and the checkerboard method. The results showed that oregano combined with thyme, basil, or marjoram had promising efficacy against the pathogens. The checkerboard method revealed that oregano, marjoram, and thyme combinations had additive effects against *B. cereus*, *E. coli*, and *P. aeruginosa*. Food ingredients and pH levels were also investigated for their impact on the antimicrobial efficacy of oregano and thyme. High concentrations of starch and sunflower oil reduced the efficacy of the EOs, while high protein concentrations and acidic pH (pH 5) enhanced their activity. The study concluded that combinations of EOs could minimize application concentrations and reduce sensory impact, making them suitable for controlling microbial safety and spoilage in foods, particularly in protein-rich and low-pH environments.This study evaluated the antimicrobial efficacy of combinations of plant essential oils (EOs) and their interactions with food ingredients. The EOs tested included basil, lemon balm, marjoram, oregano, rosemary, sage, and thyme. The combinations were assessed against four pathogens: *Bacillus cereus*, *Escherichia coli*, *Listeria monocytogenes*, and *Pseudomonas aeruginosa* using the spot-on-agar test and the checkerboard method. The results showed that oregano combined with thyme, basil, or marjoram had promising efficacy against the pathogens. The checkerboard method revealed that oregano, marjoram, and thyme combinations had additive effects against *B. cereus*, *E. coli*, and *P. aeruginosa*. Food ingredients and pH levels were also investigated for their impact on the antimicrobial efficacy of oregano and thyme. High concentrations of starch and sunflower oil reduced the efficacy of the EOs, while high protein concentrations and acidic pH (pH 5) enhanced their activity. The study concluded that combinations of EOs could minimize application concentrations and reduce sensory impact, making them suitable for controlling microbial safety and spoilage in foods, particularly in protein-rich and low-pH environments.