Clostridium perfringens∗∗Mention of brand or firm name does not constitute an endorsement by the U.S. Department of Agriculture over others of a similar nature not mentioned.

Clostridium perfringens is an anaerobic bacterium, commonly present in retail foods. Its enterotoxin-producing ability, short generation time, ability to grow at elevated temperatures, and spore-forming ability, allowing it to survive food-processing temperatures, contribute to its role as a common cause of bacterial foodborne illness. Meat and poultry are common vehicles for outbreaks, with temperature abuse a major factor in foodborne outbreaks.