the effect of microbial inhibitor of spices and herbs commonly added to the foods. Spices and herbs were used in this study namely: thyme, rosemary, sage, marjoram and black seeds to study the effect of these spices on the growth of aerobic plate counts, psychrotrophic bacteria, proteolytic bacteria, lipolytic bacteria, yeasts and molds as well as one type of bacteria causing food poisoning, (Staphylococcus aureus) as well as coliform group in order to preserve and improve the microbial quality of chicken burger. Two concentrations of these spices (0.5 and 1%) were employed in chicken burger stored at -18˚C for 6 months. Study indicated that the number of microorganisms decreased with increasing duration of frozen storage in all treated samples compared to that of control. The study revealed that the addition of spices and herbs at level 1% led to reduce the number of microorganisms as much more than the addition at 0.5%. Likewise, the results showed that thyme was the most effective herb on reduction of microorganism followed by sage, rosemary and then marjoram, while black seeds gave less inhibitory effect. Generally, all treatments of chicken burger as well as control were acceptable microbiologically by the end of storage period recording less than 10⁵ cell/gm.