Abstract: Spices have been get Great attention among the world population because of its great value in food floor and aroma. Moreover it is benefiting for sellers by creating job opportunities. However it perceived to be major public health problem due to microbial contamination. The purpose of this study was to evaluate microbial safety of spices in Jimma town. The study involves laboratory analysis for microbiological safety of spice. The standard method were used for the enumeration of Aerobic mesophilic, Entrobacteriaceae, coli forms, Staphylococci, yeasts and molds. A total of 40 spice samples Red chilies (Capsicum spp.), Turmeric (Curcuma longa) were collected from Mercato, Kochi and Agip selling sites. This result show that the overall mean microbial counts (CFU g-1) were dominated by Aerobic mesophilic bacteria (7±o.4), yeasts (6±o.4), coliform (6±0.0), molds (6±0.0), Staphylococci (4±0.8) and entrobacteriaceae (5.5±0.5). Out of total 208 isolates characterized, the most dominant were Bacilli spp. (83.33%) followed by Staphylococci spp. (14.3%). Out of 20 mycopopulation isolates characterized, molds were dominant (75 %) and yeast were 25%. Among the molds isolates, Mucor spp. were predominant (41.6%) followed by Aspergillus spp. (16.6%) whereas Pencillium and Geotrichum spp. (12.5%) while Eurotium, Rhizopus and Fusarium spp. were least recorded fungi (8.33%). Spices contamination problem in the present study could be due to poor preparation, selling site, storage area and materials and poor personal hygiene. Generally, the microbial safety of spices sold in Jimma town was poor and call for special attention.