In the current study, we have demonstrated the synergistic antibacterial effects of chitosan and CEO of oregano against spoilage inducers in chicken meat stored at 3 and 8◦C. Burt et al. (2005)showed that stabilizers significantly improved the effectiveness of carvacrol against E. coli O157:H7 in broth and they concluded that stabilizers delay the separation of the hydrophobic substrate from the aqueous phase of the medium [19]. Due to the stabilization and emulsifying nature of chitosan [39], increases in the efficacy of EOs can be evident when used synergistically.