Combined effect of N,O-carboxymethyl chitosan and oregano essential oil to extend shelf life and control Listeria monocytogenes in raw chicken meat fillets

► Shelf life extension of chicken fillets by 6 days using OEO and NOCC. ► Inhibition of L. monocytogenes (low inoculum) using OEO plus NOCC after 2 days. ► Inhibition of L. monocytogenes (high inoculum) using OEO plus NOCC after 4 days. ► Synergistic effect of OEO and NOCC.