Cause: Clostridium food poisoning occurs when cooked food is not properly preserved. Cooking kills the growing clostridium perfringens in beef, poultry and gravies. While being cooked the perfringens die but can quickly grow into new cells. If the meat is not quickly refrigerated or served, the spores can grow exponentially and produce new cells. The bacteria excel between the temperatures 40*-140*F also known as the “danger zone.” This supports the idea that the bacteria cannot grow at refrigerator or freezer temperatures.

History: this is one of the most common causes of food poisoning in the word. Some researchers say the bacteria causes nearly one million sicknesses each year. This infection often occurs when foods are kept in large quantities and left out for a while before serving. This bacteria therefore effects lots people at once, such as events, venues, hospitals and prisons. The major groups that this illness effects are older adults and infants because they have the weakest immune system.

Symptoms: Some symptoms of this food poisoning are Diarrhea and abdominal cramps. It usually lasts about 24 hours or less, but some severe cases they may last from 1-2 weeks. These symptoms do not cause excruciating pain, but the victim does experience some major discomfort. It takes about 6-24 hours for this virus to develop.

How to prevent: There are many things you can do to protect yourself from clostridium food poisoning, here are some: Divide leftovers in containers and refrigerate immediately, don't allow to cool before. Microwave your food thoroughly, keep food warm and use a food thermometer. If you follow these rules and still get food poisoning, this is what you should do. Drink plenty of fluids, if still dehydrated then go to the hospital.

Incidents: In may 2011, a man dies after allegedly eating food contaminated with the bacteria on a