الفهرس 
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Abstract
This study was carried out to investigate the antibacterial effects of different concentrations of fresh garlic (2%, 3% and5%) and garlic oil (6.25, 9 and15mg/100g) against aerobic bacteria, salmonella and staphylococcus aurous in meat balls during storage at 3°C. 3500 g fresh meat were divided into 1400 g for sensory evaluation of meat balls with garlic, 700 g for aerobic bacterial count, 700 g for effects of garlic against salmonella, 700 g for antibacterial effects of garlic against staphylococcus aureus. Triple measurements of all samples (n = 3) were done. Data were statistically analyzed using analysis of variance (ANOVA). The results were concluded as following: 1. Addition of fresh garlic with different concentrations (2%, 3% and 5%) showed significant decrease in aerobic plate count. fresh garlic with 5% had the lowest values of aerobic plate count (4.1 and 4log10cfu/g, respectively) at the 3rd and 6th day of storage time, when compared to other treatment or control. 2. Garlic oil at 15mg. showed the lowest aerobic plate count than garlic oil of 6.25mg or garlic oil of 9mg or control (5.2 vs 6.5, 6.1or 8.3, respectively. 3. Significant decrease in salmonella count (4.90, 4.0) in the samples of 3%, 5% fresh garlic, respectively at 4th day of storage time. Garlic oil of (15mg) showed the lowest salmonella count (3.60) at 6th day end of storage time. 4. Fresh garlic of 5% showed significant decrease in staphylococcus aureus count (4.75, 3.10log10cfu/g) at 4th and 6th day respectively. 5. Garlic oil of 15mg showed significant decrease in staphylococcus aureus count (5.400, 4.10 log10) at 2ndand 6th day respectively compared with garlic oil 9mg and 6.25mg and control. 6. Fresh garlic and garlic oil afford antimicrobial benefits to meat balls during storage at 3°C. fresh garlic with 5% and garlic oil of 15mg showed to be the most effective. However, a high concentration may be refused by many people due to its strong flavor. Therefore, it is recommended that garlic, as a natural herb, could extend the shelf-life of meat providing the consumers with food containing natural additives, that more beneficial than those of synthetic origin.