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 ANSWER DOWNLOAD EXAMIANS APP
Clostridium Nagler's reaction is useful for the identification of C perfringens C botulinum C difficile C tetani C perfringens C botulinum C difficile C tetani ANSWER DOWNLOAD EXAMIANS APP
Clostridium Typical drumstick appearance of bacilli is generally seen in C botulinum C tetani C histolyticum C perfringens C botulinum C tetani C histolyticum C perfringens ANSWER DOWNLOAD EXAMIANS APP
Clostridium Food poisoning strains of Clostridium perfringens belong to type B type A type C type D type B type A type C type D ANSWER DOWNLOAD EXAMIANS APP
Clostridium Blackening of meat in cooked meat broth is through C tetani C histolyticum all of these C perfringens C tetani C histolyticum all of these C perfringens ANSWER DOWNLOAD EXAMIANS APP
Clostridium The most toxic exotoxin is diphtheria toxin botulinum toxin tetanus toxin cholera toxin diphtheria toxin botulinum toxin tetanus toxin cholera toxin ANSWER DOWNLOAD EXAMIANS APP
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