Which foodborne illness pathogen is most commonly associated with improperly cooled foods that were previously cooked?

CLOSTRIDIUM PERFRINGENS: CHARACTERISTICS: Spore-forming bacterium; the spores survive normal cooking temperatures; when cooked food (especially stews, gravies, casseroles, large roasts) is cooled slowly, spores germinate and C. perfringens multiplies extremely rapidly in the 130°F-80°F range; SYMPTOMS: Intense abdominal cramps and watery diarrhea 6-24 hours after eating; usually self-limiting (24-48 hours); COMMON SCENARIOS: Large quantities of cooked food left to cool at room temperature; cafeteria steam table food held below 135°F; catered events where food is prepared in advance. PREVENTION: Cool food rapidly using proper two-stage cooling: 135°F to 70°F within 2 hours; 70°F to 41°F within the next 4 hours; use ice baths, shallow pans, and ice paddles; never cool large pots of food in the refrigerator undivided.