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The report is concerned with the development of a rapid biochemical test for the detection of Clostridium perfringens in foods. After investigating the character istics and heat resistance of a food poisoning strain of C perfringens it was inoculated into many small pieces of raw beef. These were stored at various sub-zero and above-zero temperatures. After suitable time intervals, which extended well beyond a five month period, the survival of this organism at the various temperatures was determined. A total of four weeks time was devoted to laboratory practice with the procedures used in the Food Hygiene Laboratory in London. These procedures, which appear in part 3 of the report, are in constant use in that laboratory for detection of the various food poisoning microorganisms. A score of research centers was visited, mostly in England, for specific information available at these institutions. A synopsis of each of these visits is presented in part 4 of the report. (Author)