The effect of oregano oil and tannic acid (TA) on the aerobic plate count, Staphylococcus aureus growth, and staphylococcal enterotoxin A (SEA) production in cooked chicken breast meat held at abusive temperatures were evaluated. Five treatments, namely, control, 200 ppm oregano essential oil, 10 ppm TA, 200 ppm oregano oil + 10 ppm TA, and 5 ppm butylated hydroxyanisole (BHA), were prepared. The antimicrobial effect of TA was weaker than that of the oregano oil or BHA, and TA did not decrease

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... he APC at the end of the storage at 10℃ or 25℃. Oregano oil + TA treatment (combination) significantly suppressed the APC at all temperatures (10℃, 25℃, and 43℃) tested. Oregano oil + TA (combination) was the most effective treatment for inhibiting S. aureus growth at 10℃ and 25℃. All treatments inhibited SEA production in cooked chicken at 25℃; however, oregano oil + TA (combination) was the most effective in inhibiting SEA production at 10℃ and 43℃ (7 days and 6 h, respectively). Based on these results, oregano oil has strong antimicrobial activity, which increases when combined with TA. Oregano oil + TA has a good potential for inhibiting the natural bacterial flora, growth of S. aureus, and SEA production in cooked chicken to enhance the microbial quality and safety under temperature abuse conditions. Keywords:oregano essential oil, tannic acid, natural bacterial flora, Staphylococcus aureus, cooked chicken meat