For identification and enumeration of Clostridium Perfringens from food. Clostridium Perfringens Agar is developed for the detection and enumeration of Clostridium sp., in particular Clostridium perfringens in aqueous samples. Clostridium perfringens is found in undercooked or improperly sterilized canned foods (germination of endospores) and in water (surface water). The natural contamination source is human and animal faeces transmitted into food products primarily by water. C. perfringens produces an extensive range of invasins and exotoxins. The enterotoxins cause the undesirable, predominantly meat-associated, food poisoning, as well as wound and surgical infections that lead to gas gangrene. Clostridia are spore builders and are resistant to heating, chlorination and other stress factors. In contrast to vegetative cells like coliforms (E. coli, Enterococci), which are less resistant, C. perfringens has the advantage of a robust capability to survive. Therefore, while faecal contamination is detected primarily by coliforms as an indicator, which could disappear after a processing step, C. perfringens remains present. The organism is not a hazard in water; rather, it is problematic when the water comes in contact with food. In consideration of the aforementioned facts, it is obvious that detection and identification of C. perfringens is an important step toward the control and eradication of this potent pathogen.