The antibacterial activity against Clostridium perfringens (ATCC: 13124) of essential oils and extracts obtained from Allium sativum (garlic), Coriandrum sativum (coriander), Eugenia Caryophyllata (clove), Origanum vulgare (oregano), Rosmarinus officinalis (rosemary) and Thymus vulgaris (thyme) tested by means of the Kirby Bauer method in SPS agar, using vancomicine as the control. The extracts obtained by the lixiviation method from Origanum vulgare and Thymus vulgaris do not show inhibition, whereas the other extracts had minimal bacteriostatical concentrations between 16 to 63 µl/ml. The E. caryophyllata ethanolic extract and essential oil presented a lower minimal inhibitory concentration (250 µl/ml). Important variations in the inhibitory capacity of the extracts and essential oils were observed, regarding studies carried out by other research groups in the world, few worked with Clostridium perfringes.