Nagler's reaction is useful for the identification of

Clostridium
Nagler's reaction is useful for the identification of

C perfringens

C difficile

C botulinum

C tetani

C perfringens

C difficile

C botulinum

C tetani

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Clostridium
Reddening of meat in cooked meat broth is produced by

C sporogenes

C tetani

Clostridium perfringens

C histolyticum

C sporogenes

C tetani

Clostridium perfringens

C histolyticum

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Clostridium
Stormy clot reaction is useful in identification of

C botulinum

C perfringens

C difficile

C tetani

C botulinum

C perfringens

C difficile

C tetani

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Clostridium
Drumstick appearance is characteristic of

C tetanomorphum

all of these

C tetani

C sphenoides

C tetanomorphum

all of these

C tetani

C sphenoides

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Clostridium
Blackening of meat in cooked meat broth is through

C histolyticum

all of these

C perfringens

C tetani

C histolyticum

all of these

C perfringens

C tetani

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Clostridium
Food poisoning strains of Clostridium perfringens belong to

type C

type A

type D

type B

type C

type A

type D

type B

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Clostridium

Clostridium Nagler's reaction is useful for the identification of

Clostridium Reddening of meat in cooked meat broth is produced by

Clostridium Stormy clot reaction is useful in identification of

Clostridium Drumstick appearance is characteristic of

Clostridium Blackening of meat in cooked meat broth is through

Clostridium Food poisoning strains of Clostridium perfringens belong to

Clostridium
Nagler's reaction is useful for the identification of

Clostridium
Reddening of meat in cooked meat broth is produced by

Clostridium
Stormy clot reaction is useful in identification of

Clostridium
Drumstick appearance is characteristic of

Clostridium
Blackening of meat in cooked meat broth is through

Clostridium
Food poisoning strains of Clostridium perfringens belong to