The present study focused on Phenotypic characterization of some antibiotic-resistant bacteria isolated from various samples of patients and sensitivity to functional foods, in Kisagani (Tshopo Province) DR Congo. The main objective was to make the phenotypic characterization of antibiotic-resistant bacteria and to test their sensitivity to functional foods (Zingiber officinale; Solanum lycopersicum; Myristica fragrans; Apium graveolens; Carica papaya; Syzygium aromaticum and Curcuma longa). In order to achieve our objectives, the morphological tests (gram shape and coloration), biochemical tests (Indole-Urease Mobility test; Kligler; Simmons citrate; catalase and coagulase, H2S tests) and the sensitivity test (Aromatogram) were realized. At the end of the experiments carried out, the results related to the phenotypic characterization (morphological and biochemical) show that: - All Enterobacteriaceae were Gram-negative bacilli and the following species were identified (Salmonella typhi, Salmonella paratyphi A, Shigella sonei, Escherichia coli, Shigella spp, Serratia spp, Citrobacter diversus). - The lactobacilli were gram-positive streptobacilli, consisting of lactobacillus spp. - The staphylococci were Gram-positive consisting of the species Staphylococcus aureus. It appears from the sensitivity test that, among the different extracts of functional foods, the ethanolic extracts are more effective than the ethereal and crude concentrated extracts. The diameters of the highest zones of inhibition vary from 13 mm to 22 mm (13 mm in enterobacteriaceae respectively on the strains (S23; S26; S28; S68; S72 and S74), 14 mm in staphylococci, on the strain 1/16 and 22 mm in lactobacilli on strains S10 and S55), this was obtained with the ethanolic extract of Syzygium aromaticum. The concentrated, ethanolic, ether and crude extracts of Apium graveolens did not exert any antibacterial activity on all the bacteria tested.