Two outbreaks of Cl. perfringens food poisoning which occurred in Florence during 1976 have been described. The first one involved three hundred primary school children; processed re-heated turkey meat was thought to have been the vehicle of infection in the school meal. The clinical symptoms consisted of mild diarrhoea in all cases and the duration of the illness was about 12 hours. The possible part played by food storage temperature, post-cooking periods and food trolleys in the spread of infection is discussed. The other outbreak interested three people who ate a dish with gravy in a restaurant; one of these suffered severe haemorrhagic enteritis and died after two weeks. Necroscopy was performed and the results of post-mortem examination as well as histological and bacteriological findings certified that the cause of death was severe enteritis (Necrotizing enteritis) in elderly debilitated patient (with diabetes, chronic bronchitis, arteriosclerosis and previously gastroresected).