Clostridium MCQs : This section focuses on the "Clostridium". These Multiple Choice Questions (MCQs) should be practiced to improve the Clostridium skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.
Question 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
Question 2
Which of the following is predominantly proteolytic?
A. C. sporogenes
B. C. histolyticum
C. Both A and B
D. C. speticum
Question 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 the above
Question 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 the above
Question 5
Nagler's reaction is useful for the identification of
A. C tetani
B. C perfringens
C. C botulinum
D. C difficile
Question 6
The most toxic exotoxin is
A. tetanus toxin
B. diphtheria toxin
C. botulinum toxin
D. cholera toxin
Question 7
Which of the following species of Clostridium is predominantly sacchrolytic?
A. C septicum
B. C perfringens
C. C novyi
D. All of the above
Question 8
Stormy clot reaction is useful in identification of
A. C tetani
B. C botulinum
C. C perfringens
D. C difficile
Question 9
Food poisoning strains of Clostridium perfringens belong to
A. type A
B. type B
C. type C
D. type D
Question 10
Reddening of meat in cooked meat broth is produced by
A. C tetani
B. C histolyticum
C. Clostridium perfringens
D. C sporogenes
Question 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 these
Question 12
Drumstick appearance is characteristic of
A. C tetanomorphum
B. C tetani
C. C sphenoides
D. All of the above
Question 13
Blackening of meat in cooked meat broth is through
A. C histolyticum
B. C perfringens
C. C tetani
D. All of the above
Question 14
Typical drumstick appearance of bacilli is generally seen in
A. C perfringens
B. C botulinum
C. C tetani
D. C histolyticum
Question 15
Which of the following(s) is/are obligate anaeorbes?
A. C septicum
B. C novyi
C. C tetani
D. All of the above
Question 16
Blackening of meat in cooked meat broth is through
A. C histolyticum
B. C perfringens
C. C tetani
D. all of these
Question 17
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
Question 18
Drumstick appearance is characteristic of
A. C tetanomorphum
B. C tetani
C. C sphenoides
D. all of these
Question 19
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
Question 20
Which of the following is predominantly proteolytic?
A. C. sporogenes
B. C. histolyticum
C. Both (a) and (b)
D. C. speticum
Question 21
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
Question 22
Which of the following species of Clostridium is predominantly sacchrolytic?
A. C septicum
B. C perfringens
C. C novyi
D. All of these
Question 23
Which of the following(s) is/are obligate anaeorbes?
A. C septicum
B. C novyi
C. C tetani
D. All of these