Clostridium Reddening of meat in cooked meat broth is produced by C sporogenes C histolyticum Clostridium perfringens C tetani C sporogenes C histolyticum Clostridium perfringens C tetani ANSWER DOWNLOAD EXAMIANS APP
Clostridium Which of the following properties are the characteristics of tetanospasmin? It can be toxoided All of these It is a neurotoxin It is a heat-labile protein It can be toxoided All of these It is a neurotoxin It is a heat-labile protein ANSWER DOWNLOAD EXAMIANS APP
Clostridium Drumstick appearance is characteristic of C tetani C sphenoides all of these C tetanomorphum C tetani C sphenoides all of these C tetanomorphum ANSWER DOWNLOAD EXAMIANS APP
Clostridium Which of the following(s) is/are obligate anaeorbes? C septicum All of these C novyi C tetani C septicum All of these C novyi C tetani ANSWER DOWNLOAD EXAMIANS APP
Clostridium Blackening of meat in cooked meat broth is through C histolyticum all of these C tetani C perfringens C histolyticum all of these C tetani C perfringens ANSWER DOWNLOAD EXAMIANS APP
Clostridium Types of exotoxin, most commonly associated with botulism in man, is/are? Type A Type B Type E All of these Type A Type B Type E All of these ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS