THE PRESENT study is aimed to evaluate the antibacterial effect of four types of Indian and Yemeni honey at 80% and 50% w/v concentrations against different pathogens including Methicillin-Resistant Staphylococcus aureus (MRSA), Methicillin-Sensitive Staphylococcus aureus (MSSA), Escherichia coli, and Pseudomonas aeruginosa. Agar well diffusion method, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values were used in this evaluation. All the examined honey samples recorded antibacterial activity in a dose-dependent manner. Yemeni honey were more efficient than Indian honey in producing the inhibitory growth impact. The average MICs values of Sider Daowaney and Somer honey from Yemen, Punjabi and Kashmiri honey from India against all tested bacteria were 15%, 20%, 30% and 30% (v/v), respectively. Tested honey samples had significant results (P< 0.05) against different tested pathogens, the difference in antibacterial activity attributes to Physico-chemical properties, total phenols contents, geographic area as well as botanical resource. The findings reveal that Indian and Yemeni honey may potentially be used as antibacterial agents, where there is a promising future to use these types of honey in many medical applications against multidrug-resistant and foodborne bacteria.