As a result of the negative aspects of the consumption of synthetic food additives, consumers have shown a strong inclination to consume preparations with natural ingredients. The purpose of this work was to evaluate the in vitro microbial susceptibility of powdered celery acetic extract (PCAE) on autochthonous and allochthonous microorganisms in fresh chicken sausage; produce fresh chicken sausage on a pilot-industrial scale and evaluate the sensory impact of adding PCAE; and characterize the physical-chemical parameters. In vitro microbial susceptibility was evaluated by the turbidimetric method. In the in-situ test, five sausage formulations were carried out. The in vitro assay revealed that Staphylococcus aureus and Clostridium perfringens were resistant up to 5.0% PCAE. Partial susceptibility was detected at concentrations of 2.5 to 5.0% PCAE for Pseudomonas aeruginosa, Salmonella serovar Typhimurium, Listeria innocua and Escherichia coli. None of the microorganisms tested were susceptible to PCAE. All sausages complied with the physical-chemical standards, established by Brazilian legislation, but the values of residual nitrite, in T1, T2 and T3, exceeded the prescribed upper limit. The addition of 2.5%, and 3.5% of PCAE did not negatively influence the sensory attributes of the sausage. It is concluded that the PCAE is capable of partially inhibiting some microorganisms that commonly occur in sausages without negatively interfering in the sensorial attributes, contributing to the microbiological safety.