Abstract: Forty strains out of 246 of Bacillus spp isolates from common food products were found to produce proteinaceous substances which showed antimicrobial activity against strains of Salmonella enteritidis (3), Micrococcus luteus (1) and Staphylococcus aureus (2). The zones of inhibition ranged between 5.90±0.000 -27.00±0.000 mm. Three bacteriocin producers with the highest (12-23 mm) zones of inhibition were studied in more details. They were found to exhibit optimal antimicrobial activity at pH range 4.5-7.0. The antimicrobial property was totally lost after heat treatment at 100oC for fifteen mins. The isolation of this bacteriocin producing strains from a variety of food shows the ability of these strains to grow and produce antimicrobial compounds in various environmental conditions. These bacteriocins present potential for use in bio-preservation of foods to replace the synthetic chemical preservation.