In this study, the plant Peganum collected for providing its ethanolic and aquatic extract. 0.01, 0.02 and 0.35 µg/ml of it were prepared and kept at 4°C for evaluating it’s effect on growth of Staphylococcus aureus in minced meat of Silver carp in days 0, 1, 2, 5, 7, 9, 11, 13. Results showed the ethanolic extract of Peganum harmala at 0.35 µg/ml has the most anti-microbial effect and also, the aquatic extract prevented the growth of Staphylococcus aureus. Proxide value (PV) was minimum in control during 13 days. The maximum and minimum of thiobarbiutic acid (TBA) observed at 13^th day in control and day zero at 0.01 µg/ml, respectively. The minimum of fat was in control in 11^th and 13^th days. Maximum level of fat observed at 0.35 µg/ml at the first and 13^th day. Based on results adding 0.35 µg/ml of harmal in minced meat of Sliver carp is recomended.

Peganum harmala, Anti-microbial effect, Ethanol and aquatic extract, Staphylococcus areus