Clostridium perfringens is a common cause of foodborne illness. FoodSafety.gov links it to beef, poultry, gravies, and foods left in steam tables or at room temperature too long.
Symptoms are typically diarrhea and stomach cramps without fever, beginning 6 to 24 hours after eating. Illness usually lasts less than 24 hours.
Cook meats thoroughly, serve hot foods promptly, and refrigerate leftovers within two hours.