Foodborne diseases are illnesses resulting from the consumption of food contaminated with pathogenic microorganisms, their toxins, or harmful chemicals. The study was aimed to investigate the phytochemical constituents and antibacterial efficacy of some spices (Zingiber officinale, Allium sativa, Piper nigrum and Syzygium aromaticum) extracts against some food borne pathogens (Klebsiella spp, Salmonella spp, Shigella spp, and Escherichia coli). Ethanol extracts from the spices were prepared, screened for phytochemical constituents using conventional methods and tested for antibacterial activity using agar well diffusion methods. Phytochemical screening of the extracts showed that the extracts contain Alkaloid, Anthraquinone, saponin, tannin, phenol, steroid, flavonoid and terpenoid. Alkaloid was found to be the most abundant constituent. The result of Antibacterial activity of the extract showed that the extract demonstrated activity against the isolates. Based on the susceptibility of the organisms to the extracts, E. coli was found to be the highest susceptible organisms, followed Salmonella typhi while least activity was shown by Klebsiella. The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the extracts range from 3.125 to 50 mg/ml. There is no significant difference on the susceptibility of the organisms against the extracts at p < 0.05. The results of present study have provided the justification for therapeutic potential of the extracts and also its use as dietary supplement for food flavouring and preservation.