The bacterial contamination was tested in 26 samples of spices. Chili, allspice and paprika were the most contaminated spices by bacteria. Five bacterial genera were isolated, namely bacillus, staphylococcus, streptococcus, micrococcus, and coccobacillus, all being gram-positive. Most isolates have been related to the genus bacillus. The bacterial isolates were identified as B. alvei, B. circulans, B. megaterium, B. pasteurii, B. pumilus, B. thuringiensis, B. sphaericus, B. incertaesedis, Micrococcus luteus, staphylococcus aureus, streptococcus sp. and coccobacillus sp. Irradiation of spices led to a significant decrease in the bacterial count of all samples. The dose required to inhibit completely the natural bacterial flora was 25 KGY. The most radioresistant isolates were staphylococcus aureus and micrococcus luteus which were subjected to sublethal doses of 15 and 20 KGY respectively. The dose response curves of the 2 most radioresistant isolates showed simple exponential relationship. The D 10-value of S. aureus and M. luteus were 0.9 and 1.1 KGY, respectively. The effect of storage period on the bacterial load of, as well as, the antibacterial activity of the tested spices were investigated.