This study contributes to the understanding of the production of C. perfringens spores and their recovery from artificially spiked condiments. For an efficient spore production the following four factors are essential with decreasing importance, namely (a) the strain selection, (b) the preparation via a two-step approach, (c) the heat activation, and (d) the supplementation of germination factors. The detection of the actual contamination is of major importance especially for food control institutions. Neglecting the heat activation poses a potential risk for underestimation and false-negatives during food control analyses. Consequently, it is recommended to enumerate before and after heat treatment to detect vegetative cells as well as spores.