The number of 3,6.10⁷ cfu/g bacteria of whole black pepper, 1.10⁸ cfu/g round paprika, 4,8.10⁷ cfu/g bacteria on whole long paprika, 2,3.10⁷ cfu/g bacteria ground sweet, forming paprika and 2,4.10⁷ cfu/g bacteria ground hot paprika were found with respect to bacteriological identification, coliform bacteria and non-plazma coagulase staphylococcus and Gram positive, endospore forming bacteria were detected mixed spice samples. E. coli was not detected in any of the samples.

Yeast was found in some of the samples concentrations of 34 cfu/g in ground black pepper and 1 cfu/g in not paprika, 1 cfu/g in whole round paprika 1 cfu/g in whole long paprika.

In mycological studies 255 mould strains were isolated and identified as 158 strains aspergillus, 36 strains penicillium, 28 strains rhizopus, 16 strains mucor, 5 strains cladosporium, 4 strains absidia and 8 strains were other species.

In our country all of the marked spices were found to have microbial contamination, especially in powdered spices the bacterial contamination was found to be 1.10⁸ cfu/g bacteria and 1.10⁶ cfu/g bacteria in round paprika. Keywords : Spice, paprika, Capsicum annuum, black pepper, piper nigrum, white pepper, microflora.