This studywas targeted to investigate the effect of chitosan-loaded nanoemulsion enrichedwith two types of essential oils on the microbial quality of turkey meat. To this end, the effects of essential oils of Zataria Multiflora Boiss (ZEO) and Bunium persicum Boiss (BEO) were evaluated at two concentrations (0.5% and 1% (w/v)) during 18 days of storage at 4 °C. Initially, in vitro evaluations were performed on the prepared nanoemulsions, namely essential oil nanoemulsions and chitosan-loaded nanoemulsions containing essential oils, using micro-dilution method and agar diffusion methods, respectively.Meat sampleswere analyzed formicrobial indicators and inoculated salmonella Enteritidis, and Listeria monocytogenes during 3-day intervals. The highest reduction rate of total viable bacteria (2.06 log CFU/g), total psychrophilic (2.59 log CFU/g), Pseudomonas spp. (2.07 log CFU/g), Enterobacteriaceae (2.51 log CFU/g), lactic acid bacteria (2.51 log CFU/g), and yeast andmold count (2.10 log CFU/g) were observed in chitosan-loaded nanoemulsion containing ZEO 1%, in comparison with control samples.Moreover, the shelf life significantly increased due to the application of chitosan-loaded nanoemulsions (15–18 days), compared to that of the control group (6 days). Therefore, the edible chitosan-based nanoemulsion could play an effective role in the preservation of the microbial qualities of turkey meat.

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