The present work was conducted to study the chemical composition, and the antibacterial activity of Cuminum cyminum (C. cyminum) and Cinnamomum zeylanicum (C. zeylanicum) essential oils (EOs), singly or in combination against selected foodborne microorganisms. The GC-MS analysis revealed that C. cyminum EO was governed by cuminaldehyde (44.8%), 2-caren-10-al (18.89%), 3-caren-10-al (15.95%) and γ-terpinene (14.29%). Meanwhile, the dominant components of C. zeylanicum EO were (E)-cinnamaldehyde (76.27%) and 1,8-cineole (11.27%). The antibacterial tests demonstrated that both EOs had a valuable inhibitory effect with growth inhibition zones extending from 19 to 44 mm, and MICs range from 0.14-1.13 mg/mL. Regarding the synergism assay, the combination of EOs displayed a strong synergism against Esherichia coli (E. Coli), Enterobacter cloacea (E. cloacea) and Listeria monocytogenes (L. monocytogenes) followed by an appreciable additive effect against Enterococcus faecium (E. faecium) and Staphylococcus aureus (S. aureus) with a significant decrease in their individual MICs. These results could be a good opportunity for the food industry to control undesired microorganisms.