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1. Which of the following types of Clostridium perfringens
produces alpha toxin most abundantly?
A. Type A
B. Type B
C. Type C
D. Type D
B. Type B
C. Type C
D. Type D
Answer: A
2. Which of the following is predominantly proteolytic?
A. C. sporogenes
B. C. histolyticum
C. Both (a) and (b)
D. C. speticum
B. C. histolyticum
C. Both (a) and (b)
D. C. speticum
Answer: C
3. Which of the following properties are the characteristics of
tetanospasmin?
A. It is a heat-labile protein
B. It is a neurotoxin
C. It can be toxoided
D. All of these
B. It is a neurotoxin
C. It can be toxoided
D. All of these
Answer: D
4. Types of exotoxin, most commonly associated with botulism in
man, is/are?
A. Type A
B. Type B
C. Type E
D. All of these
B. Type B
C. Type E
D. All of these
Answer: D
5. Nagler’s reaction is useful for the identification of
A. C tetani
B. C perfringens
C. C botulinum
D. C difficile
B. C perfringens
C. C botulinum
D. C difficile
Answer: B
6. The most toxic exotoxin is
A. tetanus toxin
B. diphtheria toxin
C. botulinum toxin
D. cholera toxin
B. diphtheria toxin
C. botulinum toxin
D. cholera toxin
Answer: C
7. Which of the following species of Clostridium is
predominantly sacchrolytic?
A. C septicum
B. C perfringens
C. C novyi
D. All of these
B. C perfringens
C. C novyi
D. All of these
Answer: D
8. Stormy clot reaction is useful in identification of
A. C tetani
B. C botulinum
C. C perfringens
D. C difficile
B. C botulinum
C. C perfringens
D. C difficile
Answer: C
9. Food poisoning strains of Clostridium perfringens belong to
A. type A
B. type B
C. type C
D. type D
B. type B
C. type C
D. type D
Answer: A
10. Reddening of meat in cooked meat broth is produced by
A. C tetani
B. C histolyticum
C. Clostridium perfringens
D. C sporogenes
B. C histolyticum
C. Clostridium perfringens
D. C sporogenes
Answer: C
CLOSTRIDIUM
Questions and Answers ::
11. Clostridium botulinum food poisoning is due to
A. invasion of bacteria in the intestine
B. preformed toxin
C. both (a) and (b)
D. none of the above
B. preformed toxin
C. both (a) and (b)
D. none of the above
Answer: B
12. Drumstick appearance is characteristic of
A. C tetanomorphum
B. C tetani
C. C sphenoides
D. all of these
B. C tetani
C. C sphenoides
D. all of these
Answer: D
13. Blackening of meat in cooked meat broth is through
A. C histolyticum
B. C perfringens
C. C tetani
D. all of these
B. C perfringens
C. C tetani
D. all of these
Answer: A
14. Typical drumstick appearance of bacilli is generally seen in
A. C perfringens
B. C botulinum
C. C tetani
D. C histolyticum
B. C botulinum
C. C tetani
D. C histolyticum
Answer: C
15. Which of the following(s) is/are obligate anaeorbes?
A. C septicum
B. C novyi
C. C tetani
D. All of these
B. C novyi
C. C tetani
D. All of these
Answer: D
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