Synergistic effect of essential oil constituents (eugenol, carvacrol, thymol, hexenal and tert–butylhydroquinone) on selected bacteria of genera Salmonella: S. agona, S. enteritidis, S. infantis and S. paratyphi as well as bacterial species Escherichia coli and Enterococcus faecalis was investigated. Minimal bactericidal concentration of essential oil constituents was determined by macrobroth dilution method. The same method was used to determine synergistic effect of combination of essential oil constituents. Changes of viable cells during incubation with eugenol, carvacrol, thymol, hexenal and tert–butylhydroquinone, in Brain Heart Infusion broth in 1st, 2nd, 4th, 8th and 24th hour at 37°C, was essayed,. By dilution method, changes of viable cells of tested bacteria during incubation in minced pork meat with different synergistic combinations of essential oils were analysed in 1st, 4th, 8th and 24th hour of incubation at 37°C. Chemical composition as well as sensory changes in meat with synergistic combinations of essential oil constituents was determined before, during and after cooking meat. Thymol was most powerful against S. enteritidis and E. coli with minimal bactericidal concentration of 31,25 mgL-1 while S. paratyphi was inhibited with 250 mgL-1 of tert–butylhydroquinone. Statistically significant difference during incubation of S. infantis with synergistic combinations with 25 mgL-1 of carvacrol and 12,5 mgL-1 hexenal and 18,75 mgL-1 of carvacrol and 18,75 mgL-1 tert–butylhydroqinone and E. faecalis with combination of 12,5 mgL-1 tert – butylhydroqinone and 37,5 mgL-1 thymol was observed. During incubation of individual essential oil constituents in Brain Heart Infusion broth, statistically significant difference was observed with: eugenol, carvacrol and thymol on S. agona; carvacrol and tert –butylhydroquinon on S. infantis; carvacrol and thymol on S. paratyphi and tert–butylhydroquinone and thymol against Enterococcus faecalis. During incubation of individual essential oil constituents with S. enteritidis i E. coli no statistically difference was detected. No statistical difference was noticed during incubation of selected bacterial cultures in minced pork meat with synergistic combinations of essential oil constituents in different concentrations as well as sensory difference of uncooked meat and meat during and after cooking.