This research was carried out to identify the chemical components of lemon basil and marjoram volatile oils. Also, study the effect of different essential volatile oils and their mixture at 300 ppm on total bacterial count, E. coil and B. cereus counts of inoculated chicken minced meat with E. coil and B. cereus during cold storage at 4ºC. Results indicated that the major components of lemon basil volatile were E-citral (27.20%), Z-citral (25.65%), β-myrcene (11.39%) and Phthalic acid, hept-4-yl isobutyl ester (9.85%), meanwhile the major components of marjoram volatile oil were l, 3-Cyclohexen-1-ol, 4-methyl-1-(1-methylethyl)-, (R) (24.47%), Cis-Sabinene hydrate (17.05%), and γ.-terpinene(14.40%). Also, addition of different volatile oils at 300 ppm to inoculated chicken minced meat with E coli and bacillus cereus led to decreased total bacterial count, E. coli and B. cereus counts when compared with control sample during cold storage period. Also, lemon basil volatile oil more effective in reduction of the above bacteria during cold storage followed by mixture of volatile oils and finally marjoram volatile oil.