Background and Objective: Microbial contamination of fresh fruits, especially cherries, is a major concern in the field of food safety and public health. The aim of this study was to develop bioactive packaging containing plant essential oils with antimicrobial properties and evaluate their efficacy in inhibiting the growth of human pathogens on the surface of cherries. Materials and Methods: In this experimental study, 10 cherry samples from 5 different farms (2 samples from each farm) were collected and packaged in 5 types of bioactive films impregnated with natural essential oils (thyme, cinnamon, rosemary, garlic, and eucalyptus). The samples were stored at refrigerator temperature for 7 days. Microbiological tests including total bacterial count (TVC), Enterobacteriaceae count, and detection of E. coli and Salmonella spp. were performed before and after packaging. Findings: The results showed that packaging containing thyme and cinnamon essential oils had the most significant reduction (p<0.01) in microbial load, especially in the elimination of Enterobacteriaceae and the inhibition of E. coli growth. Also, a significant decrease in the number of colonies was observed on day 7 compared to day 0. Conclusion: Bioactive packaging based on plant essential oil can be used as an effective, safe and sustainable solution to reduce cherry contamination and improve food safety. This method has the potential to be used in the fruit packaging industry with the aim of preventing the transmission of human pathogens.

: Bioactive packaging; plant essential oil; microbial contamination; cherry; human pathogens