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Consumption or handling of contaminated food products has been shown as a possible source of Clostridium difficile acquisition in the community. Therefore, this study aimed to investigate the prevalence of C. difficile and toxigenic strains in Iranian food resources. A systematic search carried out to identify papers performed in Iran in the Web of Science, PubMed, Scopus, Embase, and Google Scholar electronic databases from the beginning of databases to December 2018. Then, 14 studies matched with eligibility criteria and were included for data extraction and meta-analysis. From included studies, the overall prevalence of C. difficile and toxigenic strains contamination in both foods and animals was estimated at 7.5% (95% CI: 3.7%–14.4%), and 3.5% (95% CI: 1.9%–6.4%), respectively. Of seven specific reports on raw meat samples, the pooled prevalence of C. difficile contamination and toxigenic strains were …