This study was carried to estimate the bacterial load and the presence of five enterotoxigenic bacterial pathogens included Salmonella spp., Listeria monocytogens, Bacillus cereus, Escherichia coli O157:H7 and Clostridium perfringens using multiplex polymerase chain reaction (M-PCR) on dried spices and herbs retailed in Saudi Arabia. The study further aimed to analyze antibiotic resistance rates against commonly used antibiotics among bacterial population of dry spices and herbs. Results revealed that none of them contained Salmonella spp. Listeria monocytogenes and Escherichia coli O157:H7. However, Clostridium perfringens and Bacillus cereus were detected in one and six samples, respectively. The bacterial loads ranged from 2.8 to 8.4 log 10 CFU g-1 for aerobic bacteria, 1 to 3.8 log 10 CFU g-1 for aerobic sporeformes bacteria and thermophiles and 1 to 3.3 log 10 CFU g-1 for coliforms. The isolates exhibited resistance in decreasing order for ampicillin (74.5%), cephalothin (69.5%), sulfonamides (36.2%), aminoglycosides (25.2%), phenicoles (19.1%), tetracycline (8.5%), fluoroquinolones (10.6%), and amoxycillin-clavulanic acid (5.0%). Maximum resistance to extended-spectrum beta-lactam antibiotics occurred in 11.3% of isolates and the production of extended spectrum beta-lactamase was achieved by 3.5% of isolates. Multiple resistances to three or more antimicrobial agents were documented. Theses investigation indicate the occurrence of resistant bacteria contaminating some spice and herb samples. Therefore quality of the products may be regularly checked to ensure safety and make them fit for human consumption. [S. A. Hassan and A. D. Altalhi. Safety Assessment of Spices and Herbs Consumed In Saudi Arabia: Microbiological Quality and Toxin Production. Life Sci J 2013;10(4):2819-2827]. (ISSN:1097-8135). http://www.lifesciencesite.com. 376