Clostridium Reddening of meat in cooked meat broth is produced by C tetani C sporogenes C histolyticum Clostridium perfringens C tetani C sporogenes C histolyticum Clostridium perfringens ANSWER DOWNLOAD EXAMIANS APP
Clostridium Which of the following properties are the characteristics of tetanospasmin? It is a heat-labile protein It can be toxoided It is a neurotoxin All of these It is a heat-labile protein It can be toxoided It is a neurotoxin All of these ANSWER DOWNLOAD EXAMIANS APP
Clostridium The most toxic exotoxin is tetanus toxin botulinum toxin diphtheria toxin cholera toxin tetanus toxin botulinum toxin diphtheria toxin cholera toxin 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 Which of the following species of Clostridium is predominantly sacchrolytic? C novyi All of these C perfringens C septicum C novyi All of these C perfringens C septicum ANSWER DOWNLOAD EXAMIANS APP
Clostridium Food poisoning strains of Clostridium perfringens belong to type D type B type C type A type D type B type C type A ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS