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The demand for healthier meat products is increasing remarkably and natural antimicrobial agents such as essential oils (EOs) are required, which can be applied in the vapor phase. For this experiment, the effectiveness of essential oils of oregano, thyme, and orange in the vapor phase on the microbiological and sensory characteristics of sausages inoculated with Salmonella enterica and stored at 4 C during 72 hrs and 144 hrs, were studied. Oregano EO with 2000 ppm was the most effective treatment against Salmonella enterica with a logarithmic reduction of 1.97 Log10 CFU/g compared to thyme 1.36 Log10 CFU/g and orange 1 Log10 CFU/g) after 144 hrs. In relation to the general acceptance level, the meat product exposed to the orange EO in vapor phase presented the highest approval by the judges nevertheless, however, were the ones that showed the least reduction in the microbial population. Finally, the results showed that the addition of essential oil in the vapor phase to meat products exerted a bactericidal effect with higher EOs concentrations and some also caused alterations in the sensorial properties of the product.