To investigate the Clostridium perfringens contamination in cooked meat in Zhengzhou, and provide technical support for the safety control of Clostridium perfringens during the storage of cooked meat.Methods Total 11 kinds of samples were detected in accordance with the GB 4789.13-2012. In addition, VITEK identification method and molecular biology method (PCR molecular biology method) were used for further validation. Results In the 259 tested samples, Clostridium perfringens were detected in 38 samples. The total detection rate was 14.7%, the detection rate in different foods ranged from 0% to 33.3%, and the detection rate in salt baked chicken was the highest(33.3%,7/21). However, there was no Clostridium perfringens in stewed half duck and stewed chicken liver. The count of Clostridium perfringens in barbeque chicken, roasted chicken and stewed chicken leg have reached 5.0log₁₀ CFU/g, and the count of Clostridium perfringens in other samples were between 4log₁₀ and 5log₁₀ CFU/g.Conclusion The Clostridium perfringens contamination in cooked meat in Zhengzhou was serious. Furthermore, there was a higher possibility of food poisoning in barbeque chicken, roasted chicken and stewed chicken leg.