<p>The major catechin found in green tea, called epigallocatechin gallate (EGCG), have been reported to have antimicrobial properties. In this study, we examined <em>in vitro </em>the antimicrobial effects of a commercial green tea extract sold in a capsule form, and two prepared green tea extracts enriched in catechins against <em>Brochothrix thermosphacta</em>, <em>Pseudomonsas putida</em> and <em>Escherichia coli</em> which have been associated with meat spoilage. The antimicrobial activity of the different tea extracts was evaluated by Spot-On-Lawn and Well Diffusion assays and the Minimum Inhibitory Concentration (MIC) was also determined in Brain Heart Infusion broth. The three methods used showed an inhibition of <em>Brochothrix thermosphacta</em>, whereas the inhibition of <em>Pseudomonas putida</em> and <em>Escherichia coli</em> was only detected with the MIC assay. The determination of the MIC in broth culture appeared to be the most reliable method to determine the inhibitory activity of catechin compounds. <strong></strong></p>