Microbiology - Clostridium - Discussion

Discussion :: Clostridium - Section 1 (Q.No.10)


Reddening of meat in cooked meat broth is produced by

[A]. C tetani
[B]. C histolyticum
[C]. Clostridium perfringens
[D]. C sporogenes

Answer: Option C


No answer description available for this question.

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