The standard for producing Clostridium perfringens in frozen chicken is no more than 100000 cfu/g/g, among which Clostridium perfringens is a common bacterium, which can cause food poisoning and gastroenteritis. Therefore, the detection of Clostridium perfringens is one of the most important food safety indicators in frozen chicken. In order to ensure food safety, food processing enterprises need to strictly control and detect the production process to avoid Clostridium contamination. At the same time, consumers should also pay attention to the shelf life, storage conditions, heating treatment and so on when buying and eating frozen chicken to ensure food safety and hygiene.