In vitro growth inhibitory effects of ethanol extract of mace which will be used as a spice for the meat products and eugenol, one of the principal constituents of the essential oils of clove were tested using 6 laboratories stock strains isolated from Vienna sausages. Consequently, it was found that the presence of these substances in the culture media inhibited the growth of most of the organisms tested. Vienna sausages immersed in the solution containing 2% of eugenol and 50% of ethanol for 10sec. prolonged their preservation period by 12 days at 10°C storage, when compared with that of the non-treated specimens.