Controlling of Clostridium perfringens ATCC13700 using bacteriocin plantaricin UG1 in vitro and some dairy products was studied. The mean viable cells counts of Cl. perfringens significantly increased (P<0.05) from 10⁵ to 10⁸-10⁹ cfu/g in all control samples, meanwhile the counts significantly decreased (P<0.05) from 10⁵ to 0 cfu/g in bacteriocin treated brain heart infusion and cooked meat broths. Addition of partially purified plantaricin UG1 to kareish, canned domita and Ras chesses resulted in a significant decline of viable Cl. perfringens cell from 10⁵ to 6.0x10³-9.7x10³ cfu/g within 60 hs storage. Consequently, the percentage values of inactivated spores ranged from 99.99 to 76.93% in all treated dairy samples within 60hs storage. Although the inhibitory effect of bacteriocin plantaricin UG1 against Cl. perfringens in dairy samples was confirmed in this study, more investigation may be required for clarifying the use of bacteriocin plantaricin UG1 as a natural bio-preservative to controlfood-borne pathogens in dairy products.