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Antimicrobial coating on chicken carcasses may reduce the effects of cross-contamination and improve product shelf-life and safety. Thyme oil was mixed at 0.5%(v/v) with a pre-gelatinized pea starch coating solution. The coating solution wasspread on chicken breast meat after inoculation with selected spoilage and pathogenic bacteria. After inoculation, the chickenmeats were packaged in plastic bags and stored at 4oC. During 12 day storage, total aerobic bacteria, lactic acid bacteria, andinoculated organisms were counted at 4 day intervals. Thyme oil treatments reduced the viability of Salmonella as well as thegrowth of Listeria and Pseudomonas by 2 log CFU/g, and appeared to eliminate inoculated Campylobacter during storage. Theaddition of thyme oil increased the viscosity of the pre-gelatinized pea starch solution. The results suggested that thyme oilinclusion in an edible starch coating may be a satisfactory delivery system to enhance the safety of processed fresh meat.