Abstract: The antimicrobial effect of honey was evaluated by an in vitro study testing the growth of various Gram-negative and Gram-positive bacteria and a yeast in media containing varying concentrations of honey. It was found that most of the honey samples at a concentration of 50% and above exerted inhibitory effects on bacteria but not on the yeast. Honey collected from Rize-Anzer region was found to be the most effective honey on clinically isolated bacteria.