S. aureus isolates were reactivated in BHI media at 37 ° C for 48 h, and then 20 uL of the activated culture was dissolved in 50 ml of sterile saline solution. Two sets of three red meat samples were cut into pieces of 1 cm × 0.5 cm × 3 cm (length x width x thickness) with a weight of approximately 2.5 g. Meat samples were contaminated with the previously prepared saline solution, and a set of samples were then involved with the active film while another set of samples were involved with a commercial polyvinyl chloride (PVC) film as a control. Samples were incubated at 7.0 °C for 48 h as previously reported .