الفهرس 
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Abstract
The aim of this study is to extend the shelf life of mutton stored aerobically at 3oc for 15 through examining the antimicrobial activity of garlic oil on spoilage bacteria and pathogenic bacteria as Escherichia coli O157:H7 2400 grams of fresh ground sheep meat were purchased from a local butchers’ shop in Mansoura city, Egypt. Ground sheep meat was divided into four equal main portions (600gm each). the first portion, out of these four portions was remained without any additions and used as control (untreated portion). While the other three portions, Garlic oil was added to them at different concentrations (250, 360, and 600 mg/kg). To study the antibacterial activity of garlic oil on E. coli O157:H7 strain, another 1200 grams of ground sheep meat were purchased from the same butchers’ shop. Ground sheep meat was divided into four equal main portions (every portion is 300gm). the first portion, out of these four portions was remained without any additions and used as control (untreated portion). while the other three portions, Garlic oil was added to them at different concentrations (250, 360, and 600 mg/kg). An amount of 3ml from previously prepared pathogen inoculum were uniformly distributed to every ground sheep meat portion. The use of garlic oil at concentration of 360 mg/kg and 600 mg/kg produced a great antimicrobial effect when compared with the concentration of 250 mg/kg which indicates that garlic oil at different concentrations produced a significant decrease P < 0.05 in APC. Treatment of ground sheep meat balls with garlic oil at a concentration of 250 mg/kg, 360 mg/kg and 600 mg/kg produced a significant (p < 0.05) decrease in ENB during day 3, 6 and 9. On the other hand there is development of organoleptic spoilage in control samples on the 6 day. It is declared from the results that with an increase in time garlic oil at a concentration of 250 mg/kg, 360 mg/kg decreased the bacterial growth by 1 log10 (cfu/ml) than the control group, while the concentration of 600mg/kg produced the highest effect and reduced E. coli O157:H7 count by 2 log10 (cfu/ml) than control sample. Garlic oil also enhanced the sensory properties of treated ground sheep meat it is recommended that the addition of garlic oil to ground sheep meat as a natural additive could improve quality, extend shelf life and ensure safety of ground sheep meat.