The antimicrobial effect of edible chitosan films containing nisin, peptide P34, and natamycin was investigated. The activity of chitosan films was tested against Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella enteritidis, Clostridium perfringens, Lactobacillus acidophilus, Aspergillus phoenicis, and Penicillium stoloniferum. The addition of nisin and P34 significantly increased the activity against bacteria. Films containing natamycin showed similar inhibition than those with chitosan alone. Chitosan films were effective to control microbial growth in minimally processed pear. Fourier transform infrared spectra of the films were similar, indicating the absence of relevant interaction between the polymer and the antimicrobial agent. The films were also analyzed by scanning electron microscopy to visualize the surface topography. Chitosan films were rough and heterogeneous. The incorporation of antimicrobials agents to edible chitosan films or covering may be a feasible and attractive method for food biopreservation.Keywords: bacteriocin; chitosan; edible film; food protection; polysaccharide El efecto antimicrobiano de pelı´culas comestibles de quitosano formuladas con nisina, pe´ptido P34 y natamicina fue investigado. La actividad de pelı´culas de quitosano se sometio´a prueba con Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella enteritidis, Clostridium perfringens, Lactobacillus acidophilus, Aspergillus phoenicis y Penicillium stoloniferum. La adicio´n de nisina y P34 incremento´significativamente la actividad contra las bacterias. Las pelı´culas formuladas con natamicina mostraron una inhibicio´n similar a aquellas con so´lo quitosano. Las pelı´culas de quitosano fueron efectivas para el control del crecimiento microbiano en peras mı´nimamente procesadas. Los espectros FTIR de las pelı´culas fueron similares, indicando la ausencia de interaccio´n relevante entre el polı´mero y el agente antimicrobiano. Las pelı´culas tambie´n se analizaron con microscopı´a electro´nica de barrido para visualizar la topografı´a de la superficie. Las pelı´culas de quitosano fueron a´speras y heteroge´neas. La incorporacio´n de agentes antimicrobianos a pelı´culas o recubrimientos comestibles de quitosano puede ser un me´todo viable y atractivo para la bioconservacio´n de alimentos.