An investigative study on the quality (moisture, iodine, fatty acid, saponin, and alkaloids) of edible (olive, coconut, palm, and soybean) oils and antimicrobial activity were carried out on three important foodborne pathogens (Staphylococcus aureus, Escherichia coli, and Klebsiella pneumoniae). Four dilutions of edible oils were prepared (undiluted; 1:1; 1:10; and 1:20 oil:ethanol) and impregnated into the discs, using standard methods. Moisture content ranged from (0.05±0.02 to 0.65±1.01 %), saponification ranged from (38.78±6.02 to 95.76±6.15 mgKOH/g). Iodine ranged from (15.64±0.02 to 24.2±0.02 gI2/100g), free fatty acid (1.33±0.04 to 9.10±0.48 %) and peroxide value ranged from (24.00±0.00 to 51.67±5.8 mEq/kg). Selected oils tested positive for phytochemicals, except palm oil, which was negative for saponin. Zone of inhibition against selected foodborne pathogens E. coli were (8.0±0.0 to 13.5±2.1 mm), (8.0±0.0 to 9.5±0.71 mm) and (9.0±0.0 to 11.5±0.1 mm) K. pneumoniae (8.0±0.0 to 9.5±0.7 mm), (8.0±0.0 to 9.5±0.71 mm), (8.0±0.0 to 9.0±0.0 mm); S. aureus (7.0±0.0 to 9.0±0.0 mm), (7.8±0.0 to 9.0±0.0 mm) and (7.5±0.0 to 9.0±0.0 mm) for olive, coconut and soya oils respectively. Palm oil had no inhibitory effect against the isolates and the undiluted oils had more inhibitory effects than diluted oils. Olive, coconut, and soybean oils show inhibitory capability against selected foodborne pathogens.