This study was carried out to compare the antibacterial effects of water extracts or juices of thyme, mustard, garlic, onion, fresh and dried cayenne pepper, fennel, anais, cumin and centaury (without purification or separation of antimicrobial compounds) against Escherichia coli, Salmonella typhimurium, Listeria monocytogenes, Yersinia enterocolitica and Enterobacter aerogenes. Antimicrobial activity of spices were tested both with tube dilution and disc diffusion methods. Results of the two methods demonstrated that garlic inhibited all of the tested pathogenic bacteria. But heat exposure and refrigeration resulted with activity losses. Yersinia enterocolitica was the most susceptible and Salmonella typhimurium was the most resistant bacteria.