Clostridium Blackening of meat in cooked meat broth is through all of these C histolyticum C tetani C perfringens all of these C histolyticum C tetani C perfringens ANSWER DOWNLOAD EXAMIANS APP
Clostridium Nagler's reaction is useful for the identification of C tetani C difficile C botulinum C perfringens C tetani C difficile C botulinum C perfringens ANSWER DOWNLOAD EXAMIANS APP
Clostridium Drumstick appearance is characteristic of C tetanomorphum all of these C tetani C sphenoides C tetanomorphum all of these C tetani C sphenoides ANSWER DOWNLOAD EXAMIANS APP
Clostridium Clostridium botulinum food poisoning is due to preformed toxin both (a) and (b) invasion of bacteria in the intestine None of these preformed toxin both (a) and (b) invasion of bacteria in the intestine None of these ANSWER DOWNLOAD EXAMIANS APP
Clostridium Which of the following properties are the characteristics of tetanospasmin? It is a heat-labile protein All of these It can be toxoided It is a neurotoxin It is a heat-labile protein All of these It can be toxoided It is a neurotoxin ANSWER DOWNLOAD EXAMIANS APP
Clostridium Reddening of meat in cooked meat broth is produced by C tetani Clostridium perfringens C histolyticum C sporogenes C tetani Clostridium perfringens C histolyticum C sporogenes ANSWER DOWNLOAD EXAMIANS APP
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