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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.

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Background and Objective: The Clostridium botulinum is one of the most important causative of food poisoning. Spores of Clostridium botulinum spread out in the soil, the sea sediments, the marine environments and the marine animals. In recent years use of the marine food products like as fish and cultured fish are elevated. The aim of this study was done to compare between processing and non processing fish infected by predominant type of Clostridium botulinum.

Materials and Methods: This descriptive study was done on the 146 samples of fish in two species of processed and non prosecced that collected from Gilan province in Iran during 2008. These samples included the Liza auratus Fish (45 processed fish and 28 non processed fish) and the Salmo Trutta caspius Fish (34 processing fish and 39 non processing fish). The samples examined according to the APHA2000 and FDA2003 protocols. Data Analyzed with SPSS-13 and Chi-Square test.

Results: 16 (11%) of samples (13% of the processed fish and 7.5% of non processed fish) were confirmed that infected by Clostridium botulinum. Also the dominant type of exotoxin was Type E. The Type E exotoxin was determined from 11 of the samples (6 processed fish and 5 non processed fish).

Conclusion: This study showed that fish are infected by Clostridium botulinum special the type E. also use of fish in bad preparation (half cooking and add material in its stomach) may cause the food poisoning.