Cinnamon and Garlic had a traditional important nutritional and medical importance because they contain many important active compounds, the rediscover of its compositions and the extraction protocol will be led futural to improve their antimicrobial properties that increase the safety of food products and their shelf life through work against spoilage bacteria and foodborne pathogens. In current study, cinnamon and garlic plants were used to determine their chemical composition, phenolic compounds profile by (HPLC) and evaluate the antimicrobial effects against gramme negative and positive bacterial strains Escherichia coli O157, Bacillus cereus, Salmonella typhi, Shigellasp., Staphylococcus aureusand Streptococcus pyogenes and the food spoilage fungi Aspergillusniger and Aspergillusflavus were also chosen as models. The watery, acetonic and ethanolic extracts of cinnamon parks and garlic bulbs (with concentrations of zero, 100, 200 and 400 mg.ml^-1) were prepared, the antimicrobial activities were tested by disc diffusion method. The ethanolic extracts were more antimicrobial efficiency by comparing with the acetonic or watery extracts, the inhibition zones were dramatically increased by increasing the extracts concentrations with recorded the lowest levels of minimal inhibitory concentrations (MICs) by 45 mg.ml^-1, the maximum inhibition zones ranged from 23.6 to 27.4 mm as maximum,the garlic extracts showed stronger antifungal activities comparing with cinnamon extracts with (MIC) of 80 mg.ml^-1 as maximum.