The Starch-Casein-based edible films containing with or without neem (Melia azadirachta) extract was prepared. The neem based free films were also heat pressed and all of them were assessed for inhibition of pathogenic organisms namely E. coli, Staphylococcits auretts, Bacillus cereus, Listeria monocytogeties, Pseudomonas spp., and Salmonella, using disc diffusion assay. The Glass-transition temperature (T,,) and thermal properties of the films were determined with the help of DSC and DMA. Tensile strength (TS), elongation at break (EAB), water vapor transmission rate (WVTR), and oxygen transmission rate (OTR) of the films were also determined. Incorporation of neem extract to edible film did not affect any of the physical properties except microbial, and the films were effective in inhibiting the growth of pathogens, since the inhibition zones varied from 15 mm as large as 24 mm. However, the heat-pressed films containing neem extract led higher the T., TS, and modulus, while the EAB was marginally affected, indicating the toughening of the film and as expected, the heat pressing of films decreased the WVTR and marginally affected OTR. (c) 2006 Wiley Periodicals, Inc.