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One of the best products, which is the favorite of the families is Spaghetti. In various parts of the world, the demand of usage of spaghetti is increasing exceptionally. The most important element for consumer is to have no microbes. To have high quality of cooking. The primary foodstuffs, which are applied, must have suitable condition in order to have healthy product in terms of microbes. At the present surveys at five factories which are producing spaghetti in some areas in Iran such as Jajrood and Rudehen. There have been 160 sample of water, flour and spaghetti in order to determine microbial pollutions especially clostridium perfringens. The pollution of the water in terms of CL.perfringens includes 8 samples (5%), the pollution of flour includes 3 samples (1.87%) and the pollution of spaghetti includes 10 samples (6.25%), according to the result, we are able to relate the pollution of spaghetti to CL.perfringens on the basis of 85% to water and of the basis of 15% to flour. As the reducing of the total number of microbes from 11.87% to 1.25% in flour and from 9.37% to 0.62% in the mould of flour in spaghetti. The result shows that the optimal condition in the produce doesn’t increase not only by the microorganisms, but also it shows a decrease in the their intensity of its rate.