Clostridium Reddening of meat in cooked meat broth is produced by C tetani C histolyticum C sporogenes Clostridium perfringens C tetani C histolyticum C sporogenes Clostridium perfringens ANSWER DOWNLOAD EXAMIANS APP
Clostridium Which of the following is predominantly proteolytic? C. sporogenes Both (a) and (b) C. speticum C. histolyticum C. sporogenes Both (a) and (b) C. speticum C. histolyticum ANSWER DOWNLOAD EXAMIANS APP
Clostridium Which of the following properties are the characteristics of tetanospasmin? 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 It is a heat-labile protein ANSWER DOWNLOAD EXAMIANS APP
Clostridium Drumstick appearance is characteristic of C sphenoides all of these C tetani C tetanomorphum C sphenoides all of these C tetani C tetanomorphum ANSWER DOWNLOAD EXAMIANS APP
Clostridium Blackening of meat in cooked meat broth is through all of these C histolyticum C perfringens C tetani all of these C histolyticum C perfringens C tetani ANSWER DOWNLOAD EXAMIANS APP
Clostridium Which of the following types of Clostridium perfringens produces alpha toxin most abundantly? Type C Type D Type B Type A Type C Type D Type B Type A ANSWER DOWNLOAD EXAMIANS APP
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