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Various traditional methods, including Dhoopana and Havana, have been employed in fumigation procedures to reduce microbial levels in the environment to nonpathogenic thresholds. Although the use of formaldehyde in combination with potassium permanganate is widely acknowledged as the predominant fumigation method, it is also associated with various health risks. In the present study the herbal dhoop stick was manufactured. In the manufacturing process of Dhoop sticks, various ingredients such as neem, tulsi, Kapoor, cow dung, cow urine, cow ghee, and guggul were meticulously combined in different quantities. The evaluation of the anti-microbial properties of the prepared dhoop stick by dhoopan was done on the nutrient agar plates in the kitchen area of hospital for three days. An assessment of number of colonies before and after the administration of dhoopstick revealed reduction in the mean score from 2480.66±72.94 cfu/100cm2 to 1938.66±144.57 cfu/100cm2 which was statistically significant (p-p-0.020447). Additionally, it was found that There was no significant difference found between after scores of both dhoopstick and formaldehyde (p-0.103734). Both the Dhoop Stick and formaldehyde exposures show a consistent reduction in microbial colony counts on agar plates in the hospital kitchen over the three-day period. [ABSTRACT FROM AUTHOR]