Cinnamon and clove essential oils were evaluated for their effects on the growth and survival of Staphylococcus aureus and Escherichia coli artificially inoculated into raw chicken meat. Fresh minced chicken meat samples were inoculated with (~ 106 CFU/ml) (6 log CFU/g) of S. aureus and E. coli. cinnamon and clove oils were added to the minced chicken meat samples to achieve final concentrations of 0.5% and 1 %. Sensory (color, odor and texture) and bacteriological (S. aureus and E. coli counts) analyses were conducted after 24 hrs for E.coli and every 48 hrs for S.aureus during cold storage at 4°C. The results concluded that the addition of clove oil by 1% concentration had a powerfull effect in reducing Staph. aureus that can cause food poisoning while cinnamon oil 1% had good effect on E.coli but had strong flavour so from this study we found that clove oil at 1 % and cinnamon at 0.5 % had improved the flavor and extended the shelf life of fresh chicken meat .