Antioxidative and antimicrobial properties of volatile oils and their ethanolic extracts from four  herbs namely, thyme, rosemary, fennel and marjoram  were determined.  the volatile oils were analyzed by GC–MS, different compounds were identified, namely  carvone, thymol, α- pinene, anisole , caryophyllene, eugenol ….. etc, and about 11 different phenolic compounds were identified namely .Catechien, Chlorogenic acid, Caffien, P-OH Benzoic, Ferrulic, Caffeic, Synergic , Salicylic, P- coumaric, Cinnamic and Vanillic acids Results indicated that all extracts were varied in their content of phenolic compounds,  Volatile oils and ethanolic extracts obtained from different herbs were evaluated for their antibacterial activities against five strains Gram-positive and Gram-negative pathogenic bacteria : Staphylococcus aureus, Bacillus cereus, Salmonella sp.,  Shigella flaxnary  and Enterobacter sakazakii , respectively and two fungus strains namely , Aspergillus niger and Aspergillus oryazae  . Thyme volatile oil proved the superiority over the other volatile oil against the tested microorganisms followed with marjoram volatile oil. Whereas fennel volatile oil had positive effect against tested microorganisms exception with Enterobacter sakazaki , also, inhibitory effect found by thyme , marjoram and rosemary  extracts  against all tested microorganisms .Results of  minimum inhibitory concentration ( MIC ) indicated that  both of thyme extract and  volatile oil have a strong antimicrobial activity . Obtained data suggested the possibility to use volatile oil and their ethanolic extracts in food processing to control pathogens for food preservation as well .