INVESTIGATION of antibacterial activity of some spices against some enteric bacterial species isolated from fresh ground beef was the aim of this study as well as the identification of the active metabolites of the selected active spice. A number of morphologically varied 90 enteric bacterial isolates were recovered on MacConkey agar from 20 fresh ground beef (cows) samples collected from butcher shops located at Suez City, Egypt. The collected 90 bacterial isolates were characterized into six groups based on their phenotypic characteristics according to Bergey's manual and were identified genetically using 16S rRNA gene sequencing to Serratia nematodiphila, Proteus penneri, Enterobacter cloacea, Shigella sonnei, Providencia rettgeri and Escherichia fergusonii and deposited in GenBank with accession numbers KY712436, KY712438, KY712439, KY712440, KY712441 and KY712442, respectively. The aqueous extracts of seven spices: Cloves, thyme, cinnamon, ginger, anise, red pepper and curry were tested for their antibacterial activity against the isolated bacteria and the obtained results indicated that clove extract was the most active antibacterial among the other tested spices. The GC-MS analysis of the clove extract metabolites revealed that the active compound was the eugenol.