Clostridium perfringensÂ grow very well under a wide range of temperatures from 450 C to high temperatures of 1200C. This is the ideal temperature at which a single bacterium is capable of producing millions of progeny in a short period. When foods are improperly cooked, a strain ofÂ Clostridium perfringensÂ develops and makes the food toxic which may even become fatal to humans and other animals including birds. For the spores to produce toxins in food, they require moisture, and therefore the food has to be moist (Schreck, 2010, p. 1). This bacterium mostly affects meat and poultry products.
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Clostridium perfringensÂ grow very well under a wide range of temperatures
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