most organisms that could complete with vegetative cells of Cl. are killed when meat and poultry are cooked, but Cl. spores can survive. in many cases,the spore are unusually heat resistant and may be heat shocked during cooking, so that more of them germinate as cooked meats and gravies cool,while being held at room temperature,in food warming devices or even in refrigerators. Also, worker can contaminate cooked meat during boning,slicing,grinding,mixing or handling, if any of their equipment is contaminated with Cl. When foods are stored in large containers,the spore germinate and vegetative cell multiply to levels that can cause illness, unless the foods are subsequently reheated to temperatures that are sufficient to kill the vegetative form of the organism. therefore,when meat or poultry borne outbreaks occur, one or more of the following events has usually been responsible