BackgroundOriganum is a flowering herbaceous perennial plant in the family Lamiaceae that contains more than 40 species. It is also native to the Mediterranean and southeastern Asia and is found in open or mountainous habitats. This plant has strong aromatic leaves and abundant tubular flowers with long-lasting colored bracts (1). The genus Origanum is represented by one species (Origanum syriacum) which is native and widely cultivated in Syria (2,3). In addition, this aromatic plant is commonly used by Syrian community as spices, herbal tea, and condiments, as well as in traditional medicine and it has many vernacular names such as Mardakosh or Bardakosh or Zatar AL Khalil (4). The importance of such plants is increasing worldwide as conservation alternatives. Therefore, the food industry must lower the salt and sugar contents by replacing them with other safe natural preservative substances, especially in regularly consumed foods (5,6). Although the Origanum species exhibits high antibacterial and antifungal activity, it is safe to be taken orally by mammalians at a dose LD 50 2790 mg, LD 50 980 mg, and LD 50 810 mg for the essential oil, thymol, and carvacrol, respectively (7). According to the Food and Agriculture Organization (FAO)/World Health Organization (WHO), Origanum is regarded as one of the food flavorings and thus it is safe based on the current estimated levels of intake (8). Further, O. syriacum essential oil is known as therapy adjuvants in many diseases, especially for the expectorant, spasmolytic, antioxidant, antimicrobial, choleretic, and eupeptic properties (1). Carvacrol and thymol are the main phenolic compounds responsible for most of the therapeutic properties (1).According to FAO/WHO of the United Nations, many researchers confirm the antifungal activity of O. vulgare L. it was summarized by (7). For example, Santos et al noticed that 2.0 to 2.5 µL/L of air in a fumigation chamber inhibited the mycelial growth and eradicated the spores of Aspergillus flavus, A. Niger, and A. ochraceus (the fungal pests of the stored products). Sporulation and aflatoxin