Clostridium Reddening of meat in cooked meat broth is produced by Clostridium perfringens C histolyticum C tetani C sporogenes Clostridium perfringens C histolyticum C tetani C sporogenes ANSWER DOWNLOAD EXAMIANS APP
Clostridium Food poisoning strains of Clostridium perfringens belong to type B type D type C type A type B type D type C type A ANSWER DOWNLOAD EXAMIANS APP
Clostridium Which of the following(s) is/are obligate anaeorbes? C septicum C novyi C tetani All of these C septicum C novyi C tetani All of these ANSWER DOWNLOAD EXAMIANS APP
Clostridium Clostridium botulinum food poisoning is due to both (a) and (b) None of these invasion of bacteria in the intestine preformed toxin both (a) and (b) None of these invasion of bacteria in the intestine preformed toxin ANSWER DOWNLOAD EXAMIANS APP
Clostridium Typical drumstick appearance of bacilli is generally seen in C perfringens C tetani C histolyticum C botulinum C perfringens C tetani C histolyticum C botulinum ANSWER DOWNLOAD EXAMIANS APP
Clostridium Which of the following properties are the characteristics of tetanospasmin? It is a heat-labile protein It is a neurotoxin All of these It can be toxoided It is a heat-labile protein It is a neurotoxin All of these It can be toxoided ANSWER DOWNLOAD EXAMIANS APP
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