The objective of the present study is to determine the microbiological quality of Merguez-type sausages prepared and sold locally from meat offal and to study the antibacterial activity of fresh garlic (Allium sativum) during conservation at 4 °C. Thus, fifteen representative samples of sausages are taken randomly from several butcher's shops in the commune of BBA, Algeria, then subjected to a bacteriological examination with reference to the standards established by the Algerian Ministry of Public Health. Bacteriological analysis revealed the presence of 6.88 105 CFU.g-1 of total aerobic bacteria, 5.39 105 CFU.g-1 of total coliforms, 2.23 105 CFU.g-1 of fecal coliforms, 2.43 103 CFU.g-1 of Escherichia coli and 1.8 105 CFU.g-1 of coagulase positive staphylococci, values higher than Algerian standards. The Addition of fresh garlic as an antibacterial preservative at concentrations of 0.06, 0.12, 0.18 and 0.24g.g-1 to ground beef samples and stored in the refrigerator at 4 °C for 15 days. The addition of garlic to Merguez reduced significantly the presence of different bacterial groups during their refrigerated storage, compared to untreated meat by bringing it below the standards defined in the material. Thus, the use of garlic as a food additive at a concentration of 0.12 g.g-1 was sufficient to obtain levels under Algerian standards equal to 1.8 104 CFU.g-1 of total aerobic bacteria, 9.48 103 CFU.g-1 of Total Coliforms, 3.68 103 CFU.g-1 Fecal Coliforms, 4.56 102 CFU.g-1 of E.coli 2.39 104 CFU.g-1 of coagulase positive Staphylococci. Through this study, we can conclude that adding garlic to Merguez reduces the aerobic bacterial load and thus increases the shelf life in a refrigerated at 4 °C.

Main goals of the present study were (1) to initially investigate the nutrient contents and bioactive compounds in the bulb and cloves of garlic, and (2) to study the growth parameter after planting. Garlic bulbs were firstly separated into three categories as pickled, big and small, while the big garlic cloves were also classified into three categories as big, small and central. Secondly, the garlic samples were analyzed before planting for their element profile, proline, soluble protein, free amino acid, β-carotene, lycopene, total phenolic, soluble sugars, SOD and α-amylase activities. Finally, the growth parameters were measured using the cultivated cloves and the pickled bulbs. According to the result, the highest soluble protein, N, phenolic, lycopene and α amylase activity (97.06 mg, 2.58%, 971 mg, 0.368 mg and 38.13 EU, respectively) were recorded in the biggest cloves. The highest proline, amino acid, glucose content (93.84 µmol, 23.54 mg, 230.89 mg, respectively) and K, P, S, Mg, Mn, Fe and Zn (21940 ppm, 7577 ppm, 12200 ppm, 504 ppm, 38.1ppm, 377,7ppm and 44.5 ppm, respectively) were found in the pickled bulb. The maximum level of β-carotene (0.282 mg), Ca, Cl and Sr (11260ppm, 818.7ppm and 47.9 ppm) were determined in the small bulbs. Based on the growth parameters of seedlings, the highest value of shoot and root length (39.12 cm and 24.11 cm respectively), the fresh weight of shoot and root (5.29 g and 4.54 g respectively) and dry weight of shoot and root (1.70 g and 1.24 g respectively) were noted with the big cloves. The results of the current study have indicated that the pickled cloves have higher macro and micro nutrients, proline, amino acid and glucose, while the big cloves of garlic have higher proline, phenolic, N%, lycopene and amylase activity. It can be said that the big cloves showed good value for the five bioactive compounds, but the pickled exhibited good value for the macro and micro element and glucose.

Marinated anchovies produced in a fish processing plant in Samsun province (with 3% garlic and 3% hot pepper sauce) were filled in plastic jars and vacuum packed. Physical, chemical and microbiological analyses of the samples were performed to determine the effects of garlic and hot pepper sauce on the shelf life of marinated anchovies. Total viable bacteria count (TVB), lactic acid bacteria count (LAB), Enterobacteriaceae count, biogenic amines (histamine, tyramine, cadaverine, putrescine, tryptamine), pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) analysis were performed during 7 months of storage at 4°C. Comparing the control group with garlic added and hot pepper sauce added samples, garlic addition reduced the microbial growth and provided that the samples retained their physicochemical properties (TBA, TVB-N) for a longer period time. The amounts of biogenic amines were determined less in garlic added samples.