Abstract: Background and Objective: Honey is a natural product known to have antibacterial activity associated with the composition of honey. The study was carried out to compare the antibacterial activity of raw honey and branded commercial honey infused with moringa, ginger and garlic on Staphylococcus aureus and Pseudomonas aeruginosa. Materials and Methods: Ten honey samples were subjected to physicochemical analysis and further screened for the antibacterial activity by agar well diffusion method at various concentrations ranging from 100, 75 and 50%.The samples were first investigated on their ability to inhibit the growth of Staphylococcus aureus and Pseudomonas aeruginosa from wound infections. The activity of the honey samples after the neutralization of hydrogen peroxide with the enzyme Proteinase-k was determined. Results: Physicochemical results were in accordance to international standards. Significant antibacterial activity 14-20 mm zone of inhibition was observed from branded honey samples with infused with moringa, ginger and garlic, respectively. Weaker antibacterial activity was observed in branded honey samples without infusions ranging 6-12 mm for Staphylococcus aureus and Pseudomonas aeruginosa. After treatment with Proteinase-k, antibacterial activity reduced ranging from 6-10 mm for some unbranded honey samples, while branded honey samples with infusions of ginger, garlic and moringa had a zone of inhibition from 10-14 mm. Antibacterial activity was not observed in three honey samples after treatment. Conclusion: The study concludes that the antibacterial activity of honey increase when it is combined with moringa, ginger or garlic. The active components in these natural products can be combined in manufacturing drugs and wound healing for effective therapy.