The microbiologcal quality of dried spur pepper (Capsicum annuum Linn. Var acuminatum Fingerh.), taken from 6 provinces in Thailand, was investigated. High numbers of total mesophiles and high yeast and mold counts were found. One hundred samples contained non proteolytic and proteolytic anaerobic spore-formers at 100% and 83%, respectively, while Clostridium perfringens was detected at 86% (as <3 log CFU/g). The medium, positive correlation of non proteolytic anaerobic spore-formers to C. perfringens (r=0.439) may be proposed as an index for monitoring Clostridium in foods. All 160 isolates had the cpa gene, but not cpe genes representing C. perfringens type A, but they were unable to produce enterotoxin. The quality and safety of Thai dried spur pepper did not comply with the National Standard and ICMSF; moreover the presence of C. perfringens may limit its acceptability for the EU market. Local and export producers must apply hygienic practices in their processing to produce ingredients that are safe for human consumption.