Metal nanoparticles have recently gained significant attention across various fields of nanotechnology. This study investigated the antibacterial effects of zinc oxide (ZnO) and titanium dioxide (TiO₂) nanoparticles on E. coli and their subsequent impact on the quality and shelf life of chicken kofta. The samples were inoculated with E. coli and treated with different concentrations of the two nanomaterials: 5 mM and 10 mM ZnO, 5 mM and 10 mM TiO₂, and a combination of 5 mM ZnO and 5 mM TiO₂. These samples were then stored at 4 °C for 18 days. The E. coli counts were assessed to evaluate how ZnO NPs and TiO2 NPs influenced the quality and shelf life of chicken kofta. The disc diffusion method confirmed that ZnO NPs (10 mM) exhibited the highest efficacy against E. coli.  Additionally, the antibacterial properties of ZnO, TiO₂, and their combination were analyzed using transmission electron microscopy. Results indicated that ZnO NPs at a concentration of 10 mM significantly inhibited the growth and count of E. coli in the chicken kofta. The findings suggest that ZnO NPs (10 mM) could serve as effective antibacterial agents for enhancing food preservation and extending shelf life.