MCQs MICROBIOLOGY: Clostridium

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
Answer & Explanation
Answer: Option A

2.
Which of the following is predominantly proteolytic?

A. C. sporogenes
B. C. histolyticum
C. Both (a) and (b)
D. C. speticum
Answer & Explanation
Answer: Option 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
Answer & Explanation
Answer: Option 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
Answer & Explanation
Answer: Option D

5.
Nagler's reaction is useful for the identification of

A. C tetani
B. C perfringens
C. C botulinum
D. C difficile
Answer & Explanation
Answer: Option B

6.
The most toxic exotoxin is

A. tetanus toxin
B. diphtheria toxin
C. botulinum toxin
D. cholera toxin
Answer & Explanation
Answer: Option 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
Answer & Explanation
Answer: Option D

8.
Stormy clot reaction is useful in identification of

A. C tetani
B. C botulinum
C. C perfringens
D. C difficile
Answer & Explanation
Answer: Option C

9.
Food poisoning strains of Clostridium perfringens belong to

A. type A
B. type B
C. type C
D. type D
Answer & Explanation
Answer: Option A

10.
Reddening of meat in cooked meat broth is produced by

A. C tetani
B. C histolyticum
C. Clostridium perfringens
D. C sporogenes
Answer & Explanation
Answer: Option C

Explanation:

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
Answer & Explanation
Answer: Option B

12.
Drumstick appearance is characteristic of

A. C tetanomorphum
B. C tetani
C. C sphenoides
D. all of these
Answer & Explanation
Answer: Option D
13.
Blackening of meat in cooked meat broth is through

A. C histolyticum
B. C perfringens
C. C tetani
D. all of these
Answer & Explanation
Answer: Option A

14.
Typical drumstick appearance of bacilli is generally seen in

A. C perfringens
B. C botulinum
C. C tetani
D. C histolyticum
Answer & Explanation
Answer: Option C

15.
Which of the following(s) is/are obligate anaeorbes?

A. C septicum
B. C novyi
C. C tetani
D. All of these
Answer & Explanation
Answer: Option D