Meat and poultry account for 92 percent of C. perfringens outbreaks. Symptoms include vomiting, diarrhea and abdominal cramps within six to 24 hours after eating. The bacteria grows on cooked food that has been left out at room temperature.
To avoid being sickened by C. perfringens, the CDC says “Refrigerate leftovers at 40 degrees or colder as soon as possible and within two hours of preparation to prevent food poisoning.”
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