This study was carried out to evaluate Punica L. shell extract as a
bacteriostatic for Staphylococcus aureus Invitro , and select the minimal
dosage to used as a food additive with species for processing locally sausage
and evaluate the microbial and sensory quality .The results obtained revealed
that 0.22 % of Punica L. extract was the minimum dose has the effective
bacteriostatic for Staph. aureus Invitro and adding this percentage in mixture
of locally processed sausage significantly decreased total bacterial count and
no growth of Staph. aureus were noticed . No significant differences in the