Surat-thani oyster, a big and thin-shell bivalve mollusks, has been registered as Geographical Indicators, GI, as its good taste and delicacy as well as nutritious. Eaten style is raw then there is high risk to face with some disease as oyster is filter feeder. Physical, chemical, microbiological and sensory qualities after the oyster meat treated with the garlic juice at 0, 2 and 3 ml, respectively were monitored. Though initial pH of the control, untreated with garlic juice, was higher compared with the sample treated with 3 ml garlic juice, pH of it (control) was significantly lower (p5) at the end of the storag
