Effect of Chitosan Coating Nano-Emulsion Containing Zataria Multiflora and Bunium Persicum Essential Oils on Escherichia Coli O157:H7 in Vacuum-Packed Rainbow Trout Fillet

Background: active antimicrobial packaging is a novel method for increasing the safety and shelf life of food products. the present study aimed to investigate the inhibitory effects of chitosan coating nano-emulsion incorporated with zataria multiflora and bunium persicum essential oils at the concentrations of 0.5% and 1%, respectively on e. coli o157:h7 in vacuum-packed fish samples during 12 days of refrigeration.methods: the samples were divided into various groups, including control (no coating), 2% chitosan, 2% chitosan nano-emulsion, and chitosan coating nano-emulsion containing zataria multiflora and bunium persicum essential oils at the concentrations of 0.5% and 1%, respectively. the samples were vacuum-packed and stored at refrigeration temperature, and bacterial counting was performed on days zero, one, two, four, six, eight, and 12.results: the mean bacterial count had a significant difference between the study groups during 12 days of storage (p < 0.001). the most significant inhibitory effect on the growth of e. coli o157:h7 was observed with nano-emulsion of chitosan containing 1% of bunium persicum.conclusion: according to the results, using the nano-emulsion of chitosan coating with essential oils could effectively decrease the growth of e. coli o157:h7 in food products, especially fish.in food especially fish.