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The study was designed to investigate the antibacterial effect of fresh garlic and garlic oil against the aerobic bacteria in beef meatballs during their cold storage at 4°C. Design: Observational study Procedures: Three concentrations of fresh garlic (FG) (2%, 3%, and 5%) and garlic oil (GO) (250 mg/kg, 360 mg/kg, and 600 mg/g) were added to ground beef samples then treated meat and untreated (control) were kept in refrigeration at 4 °C for 15 days and their aerobic bacteria were determined. Results: The addition of garlic to ground beef significantly reduced (more than 3 log10 CFU/g) their aerobic bacteria during their refrigerated storage, in comparison with untreated meat. Furthermore, FG achieved a maximal reduction than GO, however, FG 5% and GO 600 mg/kg showed the most potent antibacterial effect. The sensory evaluation of treated meat revealed that FG 5% and GO 600 mg/kg had a significant strongest garlic flavor and the least acceptable score than other meat investigated. Conclusion and clinical relevance:The results indicated that garlic added to ground beef tested exhibited obvious effect against aerobic bacteria and can be used as a useful preservative in meat products.