_____________________________________________________________________________________________________ *Corresponding author: Email: von73vv22@yahoo.com; European Journal of Nutrition & Food Safety 12(2): 40-46, 2020; Article no.EJNFS.55414 ISSN: 2347-5641 Antimicrobial Activity of Honey on Some Bacterial Isolates from Selected Brands of Sachet Water Sold within Port Harcourt, Nigeria V. N. Agi 1* , C. P. Aleru 1 , C. A. Azike 1 , O. A. Ollor 1 and D. U. Alonyenu 1 1 Department of Medical Laboratory Science, Rivers State University, Nigeria. Authors’ contributions This work was carried out in collaboration among all authors. Author VNA designed the study. Author OAO performed the statistical analysis and wrote the protocol. Author CAA wrote the first draft of the manuscript. Author DUA managed the analyses of the study. Author CPA managed the literature searches. All authors read and approved the final manuscript. Article Information DOI: 10.9734/EJNFS/2020/v12i230191 Editor(s): (1) Dr. Rasha Mousa Ahmed Mousa, University of Jeddah, Saudi Arabia. Reviewers: (1) Márió Gajdács, University of Szeged, Hungary. (2) Adeyeye, Samuel Ayofemi Olalekan, Ton Duc Thang University, Vietnam. Complete Peer review History: http://www.sdiarticle4.com/review-history/55414 Received 06 January 2020 Accepted 11 March 2020 Published 30 March 2020 ABSTRACT Background: The present study was carried out to assess the antimicrobial effect of honey on bacterial isolates from sachet water sold within Eligbolo Community in Port Harcourt, Nigeria. Methodology: Five brands of sachet water commonly consumed by the people living in Eligbolo Community of Port Harcourt, Nigeria were purchased from different Vendors in the community. Nutrient and MacConkey agar plates were used for culturing of water samples using spread plate method. Ten-fold serial dilution and Most Probable Number (MPN) were among the methods used and the samples analyzed were according to standard procedures. Natural honey purchased from Ogbokolo in Benue State, Nigeria was used for susceptibility testing. Quality control, ant inhibition and water test methods were performed using the honey to confirm its originality before use. Antimicrobial sensitivity testing was done using the agar well diffusion method. Results: Results obtained showed the bacterial isolated from the 5 sachet brands of water. These include Bacillus species 5 (62.5%), Enterococcus faecalis 1 (12.5%), Staphylococcus epidermidis 1 (12.5%), and Escherichia coli 1 (12.5%). All of the 5 sachet water samples analyzed failed to meet the WHO drinking water standard of zero coliform per 100 ml making them unsuitable for Original Research Article