الفهرس 
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Abstract
Marjoram (Origanum marjorana L.) is a potent source of aromatic having antioxidant, antimicrobial, and antiviral properties. The aim of this study was to investigate these properties possessed by Marjoram and benefits in possible food applications. We selected tow extracts of (Origanum marjorana L.) for evaluation against four antibacterial-resistant organisms (B.cereus, E.coli, S.entridis and Staph. Aureus), and (Aspergillus and pancellum) Those pathogens were selected to explore the potential of the selected extracts to provent the growth of the resistant bacteria.
First: Solid diffusion test (total inhibition, (mm)).
A- Total inhibition, (mm) for different dilution of ethanol extract.
The antimicrobial effects of some dilution of ethanol extract on the growth of gram positive, gram negative bacteria and fungi were tested. The results illustrated that antimicrobial effect of ethanol extract more potent on gram positive bacteria than gram negative bacteria and fungi. Ethanol extract of marjoram tended to have the highest antimicrobial effect.
B- Total inhibition, (mm) for different dilution of water extract.
The results of uses water extract against some gram negative and gram positive bacteria indicated that marjoram at different concentrations inhibited all of the tested organisms. In most cases, the antimicrobial activities of the water extract was the highest. Ethanol extract gave a stronger inhabitation than the water extract tested In solid diffusion test, Gram-negative bacteria are generally more resistant than Gram-positive bacteria.
Second: Microbiological quality of sausage:
A- Commercial sausage:
All twenty samples of sausage were of satisfactory bacteriological quality. They had total aerobic plate counts (APC) lower than the Recommended Safety Limit. The mean total APC for all sausage analyzed was CFU g-1 No significant difference has been observed betwrrn investigated samples (p < 0.05).
B-Home-made sausage (Ethanol extract has been added to home made sausage)
1-Bacteriological quality of ethanol extract has been added to sausage examined after storage at different conditions and for various duration of time:
All sausage samples fortified with ethanol examined after storage at refrigerated temperature (5+_10C) and room temperature (22+_30C) for 2, 7, 14, 30 and 60 days were of satisfied bacteriological quality. As expected, with increasing the concentration of ethanol extract the number of APC has been sharply decreasing. The samples of home-made sausage examined after storage at chill temperature for 7 days was of satisfactory bacteriological quality, Providing higher APC than standard. Home-made sausage that supplemented with a high concentration of ethanol extract (170 ul) tended to have APC much lower than control counterpart.
The current results indicated that, all samples of satisfactory fungi quality. With the exception, control sample had total fungi count higher than recommendation consumable safety limit after storage for equal or more 7 days. All examined home-made sausage fortified with high concentration of ethanol extract had the highest total fungi count among all another fortified counterparts.
2- Bacteriological quality of water extract has been added to sausage examined after storage at different conditions and for various duration of time:
All samples of sausage fortified with water extracts were of satisfactory bacteriological quality. It,s clear that all water extract samples supplemented with water extract and investigated immediately after making were of satisfactory bacteriological quality, it could be safe enough for human consumption. The ethanol extract samples higher inhabitation than water extract samples.
Third: Organoleptic evaluation for sausage:
In most cases, sausage fortified with high concentration of ethanol extract and water extract have the lowest organoleptic score among all tested ethanol extract and water extract concentrations. All samples of water extract was acceptable more than ethanol extract. In addition, a little difference between control sample and samples fortified by 40, 70, 100 ul of water extract and samples fortified by 40, 70 ul of ethanol extract.