Adding spirulina (Arthrospira platensis) to vacuum-packed camel sausages increased their shelf life from 20 to 35 days, whereas the control group spoiled completely within five days of storage. This study therefore highlights the potential of spirulina as a natural ingredient thanks to its rich composition, antioxidant properties and antibacterial effects, to provide a source of beneficial substances for food preservation. It also paves the way for a new approach to producing a functional Merguez -type sausage that is likely to appeal to consumers.