Clostridium perfringens is a food borne illness that causes close to a million illnesses every year. This illness is in itself a bacteria that is already located in the intestines, if the number of c.perfringens that is in your body increases it causes the effects of the bacteria to activate. Everyone is already carrying this bacteria in their body, however, they run the risk of getting “infected” if they do not follow certain rules about cooking and storing their food. This infection is transmitted through different types of food, most meat and poultry. The C. perfringens spores spread in poorly cooked meat and food that is left standing out too long. That is why we are told to reheat our food if it has gotten cold, or immediately store it in the refrigerator if we will not be eating it immediately. The bacteria grows most between 109F- 117F. Once you have stored the leftovers it must be keep in the fridge below 40F and must be reheated to 165F to ensure that the bacteria is killed. In most cases the outbreak or symptoms of this food borne illness is diarrhea and vomiting. This illness is not too deadly as it usually last 24 hours and in severe cases for one to two weeks. If this were to be a major outbreak in the United States the longest business would probably be out of service is two weeks. This disease can be treated by drinking plenty of water to keep yourself hydrated. For cases that are severe intravenous fluids and electrolyte replacement can be used to prevent and/or treat dehydration. In this case antibiotics are not usually used or needed. To prevent this illness or an outbreak of this illness cooking food at its recommended temperature and then be stored at a temperature warmer than 140F or colder than 41F. When storing at these temperatures it prevents the growth of C. perfringens spores that may have survived the cooking process. In order to