Background <p>Spices, widely valued for their flavor, color, and antioxidant properties, are increasingly used in culinary and food industries. Despite their benefits, spices may act as carriers for antibiotic-resistant and potentially pathogenic bacteria, posing a threat to food safety and public health.</p> Methods <p>This systematic review followed the PRISMA 2020 guidelines. A comprehensive search of six databases (Web of Science, PubMed, Scopus, Cochrane Library, Google Scholar, and Embase) was conducted for English-language articles from inception to 2023, focusing on bacterial contamination, antibiotic resistance, and virulence in spices. Inclusion was limited to peer-reviewed articles, and methodological quality was assessed using the JBI checklist.</p> Results <p>Of the 3,458 initially identified articles, 16 met the inclusion criteria. Most studies originated from Asia (<i>n</i> = 5) and the Americas (<i>n</i> = 4). Bacteria commonly isolated from spices included <i>Bacillus cereus</i>, <i>Escherichia coli</i>, <i>Salmonella spp.</i>, and <i>Staphylococcus aureus</i>. High resistance levels were observed against ampicillin (83.3%) and penicillin (82.1%), while most isolates were susceptible to polymyxin B and cephalothin. Resistance genes such as <i>bla</i>, <i>tetK</i>, and <i>ermB</i> were frequently detected, along with virulence genes like <i>nheA</i>, <i>hblC</i>, <i>cytK</i>, and <i>tpeL</i>.</p> Conclusion <p>Spices may serve as reservoirs for multidrug-resistant and virulent bacteria. Improved handling, processing, and decontamination practices are essential to mitigate foodborne risks and curb the spread of antimicrobial resistance.</p>