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Sucrose was used as a green capping agent in the co-precipitation process to produce CeO2 NPs, which were then coated with cerium oxide nanoparticles (CeO2NPS). An XRD, TEM, FT-IR, EDX, UV-Visible, and photoluminescence analysis was performed on the yellowish white powder to determine its chemical composition, as well as its morphological properties (PL). It was found that the antibacterial activity of the produced nanoparticles was seen in two strains of Gram-negative bacteria and one strain of Gram-positive bacteria, which is a promising result that suggests a rise in the nanoparticle concentration zone of inhibition. Relative humidity was used to measure sensor resistance, which decreased linearly with increasing humidity levels (RH5 percent to RH98 percent).The results show that the cerium oxide nanoparticles generated can be used as a humidity sensor and antibacterial agent in many applications.