This study aimed to evaluate the effectiveness of grape vinegar, apple cider vinegar, and organic apple cider vinegar against five types of pathogenic bacteria strains: two Gram-positive (Staphylococcus and Streptococcus) and three Gram negative (Klebsiella, Escherichia coli, and Salmonella). The well diffusion method was used to test different concentrations of each vinegar (25%, 50%, 75%, and 100%). Apple cider vinegar exhibited effectiveness against four of the tested bacterial strains, while organic apple cider vinegar was effective against three strains. Grape vinegar showed weak activity only against Streptococcus, whereas Staphylococcus showed complete resistance to all tested vinegars. Overall, most vinegar samples demonstrated variable antibacterial activity, except against Staphylococcus................. Keywords:.................Antibacterial, Vinegar, Pathogenic bacteria, Well diffusion.