The antimicrobial activities of various concentrations (0.01 to 15 %) of peppermint, fennel, caraway seed, thyme, pennyroyal and taragon essential oils on Escherichia coli and Staphylococcus aureus was studied in nutrient broth medium. The MIC values of peppermint, fennel, thyme, pennyroyal and caraway essential oils against Escherichia coli were 0.5, 1, 0.3, 0.7, and 0.6 % and incontrast , for S. aureis were 0.4, 2, 0.1, 0.5 and 0.5 % respectively. The MBC values of peppermint, fennel, thyme, pennyroyal and caraway essential oils against Escherichia coli were 0.7, 2, 0.5, 1 and 0.8 and for S. aureus were 0.5, 4, 0.3, 0.7 and 0.6 respetively. The results of antibacterial assey indicates that the essential oil of thyme showed broadest spectrum of action and peppermint, caraway seed, pennyroyal and fennel had moderate effect against tested microorganism, and in contrast, tarragone essential oil were less effective against tested microorganism. In conclusion, essential oils of edible plants could be a potential source for inhibitorysubstances for foodborne pathjogens. Natural substances that extracted from plants have applications in controling pathogens in foods.

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