Clostridium perfringens is the second most common cause of foodborne illness in the United States. According to the CDC, the bacteria sickens nearly one million people annually. November and December mark peak outbreak season for C. perfringens.
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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