In this study, it was investigated antibacterial effect of sauce and eugenolon broiler baguettes contaminated with Salmonella strains. Prepared for this purpose; contaminated but the sauce does not contain (group 1), contaminated and contain sauce (group 2), and contaminated-sauce and eugenol containing 0.3% (group 3), and contaminated-sauce and eugenol containing 0.5% (group 4) baguettes are packed in containers polyethylene cap +4°C were stored at 5 days. Microbiologycal analyses in order to presence of Salmonella spp. were done at the 0^th, 2^nd, 3^rd and 5^th days.

The results of study 1 and 2 groups, depending on the storage period decreased slightly, depending on the storage period of the increased in the other groups were determined. Most of the storage period decreased on the day of 5^th 0.40 log10cfu/g and 1 group, the 5^th of at least 0.19 log₁₀ decrease in cfu/g and 2^nd group, 3^rd and 4^th groups established light level increased. In conclusion, it can be stated that sauce and different eugenole concentrations have not got a significant effect on the broiler baguettes contaminated with Salmonella strains.