Lactic acid bacteria slime producing in sausages can have their growth inhibited by means of edible coatings that contain in their formulation antimicrobial compounds. Silver nanoparticles (AgNPs) are known antimicrobial agents that may be synthesized by green methods, allowing its application in foods. However, its use is only suitable in low concentrations due to possible cumulative effects on the body. Thus the objective of this work was the green synthesis of silver nanoparticles and their application on edible starch coating in sausages to control lactic acid bacteria growth. The sausages were evaluated during time intervals of 0, 15 and 30 days in relation to the concentration of AgNPs by Mass Spectroscopy Inductively Coupled Plasma (ICP-MS) and to their texture by Texture Profile Analysis (TPA). The sausages were initially subjected to washing, than were cooked and finally crushed in a blender. Samples were taken at every step of preparation for ICP-MS evaluation. Samples removed from cooking water indicated that the highest concentration of AgNPs remains at this stage (6.30 ± 0.04 μg/L). The concentration of AgNPs at the crushed sausages remained at 0.50 ± 0.01μg/L for 15 and 30 days storage. The TPA sausages results showed that after thirty days of storage there was significant difference (p< 0.05) between the adhesion, hardness and gumminess parameters between control and AgNPs covered sausages. These differences were related to lactic acid bacteria growth at control sausages that leaded to protein oxidation and consequent lipid oxidation. On the other hand the sausage covered with AgNPs controlled bacterial growth and did not presented texture variations.