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The present study focuses on the assessment of natural vegetal extracts in the inhibition of bacteria altering Vienna sausages whose growth becomes evident in the vacuum packed product after two to three weeks of refrigerated storage causing packages to swell. The different natural extracts were obtained by means of steam stripping, microwave assisted extraction and ultrasound assisted extraction. Apart from these extracts, commercial essential oils, pure compounds present in the vegetaldoi:10.31047/1668.298x.v1.n35.20454 fatcat:qutcbpfo3fchnkrdsjcvsgotte