Background and Aim: Essence of P. atlantica Subsp. Kurdica fruit or wild pistachios have been recognized as an anti-microbial compound against most of microorganisms. The purpose of this study was to determine the anti-microbial activity of the essence of P. atlantica Subsp. Kurdica fruit on Clostridium perfringens in laboratory environment and meat products. Material and Method: The anti-microbial effects of the essence of P. atlantica Subsp. Kurdica fruit on Clostridium perfringens was evaluated by determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Then MBC of the essence was added to the processed foods (hot dog and kielbasa) in order to reduce anaerobic microbes especially Clostridium. Using SAS software, data were analyzed by chisquare test. p<0/05 was considered significant. Results: The results showed that MIC for Clostridium bacteria was 250 milligrams per liter. MBC of P. atlantica Subsp. Kurdica essence for Clostridium bacteria was 500 milligrams per liter. Use of 500 milligrams per liter of P. atlantica Subsp. Kurdica essence in the food products such as hot dogs had bactericidal effect on Clostridium bacteria. Conclusions: The essence of P. atlantica Subsp. Kurdica in the food product such as hot dogs had inhibitory and anti-bacterial effects on Clostridium. This essence had no positive effect on the taste of food product. This problem can be solved by purification and decolorization. It can be used as a drug or remedy for the treatment of Clostridium infection or poisoning.