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Q. Explain Clostriduim botulinum?
Clostriduim botulinum is widely distributed in soil and marine sediments throughout the. world. It is also found in the intestinal tract of animals, including fish. Most of the outbreaks of botulism have been associated with the products ofJish or marine ' animals, meat, fiuits and vegetables, including mushrooms. Insufficiently heated canned and bottled foods are at a high risk as these provide the anaerobic (without air) environment required by the organism to grow. The types of foods which have acted as vehicles of infection differ from country to country. Generally, the toxins A and B have been implicated in improperly home canned foods. The type E outbreaks have occurred by the ingestion of fermented or smoked marine products, fruits and vegetables-including mushrooms. Home cured ham and other meat products have been implicated in the outbreaks reported from Western Europe. The ,organism can be isolated occasionally from many foods because of its widespread occurrence in the environment. However, it is interesting to note that because of their non-proteolytic characteristics; their growth in foods cannot be detected by off-odours and off- flavours.
Regarding the article "One Hundred Tests" which of the following is a false statement? A. Genetic tests like the one developed by Counsyl can examine the multilevel genetic net
feeding in holozoic organisms
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What are the affinities of pteridophytes with gymnosperms?
Which of the following abnormal blood work results is most closely associated with a diagnosis of multiple myeloma? A. Extremely high levels of abnormal lymphocytes B. Low potassiu
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Q. In high altitudes is it necessary for the blood to have less or more hemoglobin? In high altitudes the oxygen concentration and air is rarefied is lower than in low altitude
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