General microbiology
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- Bu səhifədəki naviqasiya:
- A. Homemade canned meat
- A. Tinned food
- A. C. botulinum
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A. Homemade canned meat B. Custard pastry from private bakery
C. Sour cream from local dairy factory D. Strawberries from suburban vegetable garden E. Fried eggs 28. When examining a patient presumptively diagnosed with food toxicoinfection, a doctor on duty has detected symptoms characteristic of botulism. The patient named the meals he ate the day before. What is the most probable cause of infection? A. Homemade canned meat B. Custard pastry from a private bakery C. Sour cream from a local dairy factory D. Strawberries from a suburban vegetable garden E. Fried eggs 29. An outbreak of food poisoning was recorded in an urban settlement. The illness was diagnosed as botulism on the grounds of clinical presentations. What foodstuffs should be chosen for analysis in the first place in order to confirm the diagnosis? A. Tinned food B. Potatoes C. Pasteurized milk D. Boiled meat E. Cabbage 30. A bacteriological laboratory studied the home-made dried fish which had caused a severe food poisoning. Microscopy of the culture grown on the Kitt-Tarozzi medium revealed microorganisms resembling a tennis racket. What is the most likely diagnosis? A. Botulism B. Salmonellosis C. Cholera D. Dysentery E. Typhoid fever 31. A bacteriological laboratory has been investigating a sample of homemade dried fish that was the cause of severe food poisoning. Microscopy of the culture inoculated in Kitt-Tarozzi medium revealed microorganisms resembling a tennis racket. What diagnosis can be made? A. Botulism B. Salmonellosis C. Cholera D. Dysentery E. Typhoid fever 32. On microscopic examination of leftovers of the canned meat eaten by patient with severe food toxicoinfection the following was detected: gram-positive bacilli with subterminal staining defect and configuration alteration of bacilli generally resembling a tennis racket. What agent was detected? A. C. botulinum B. P. vulgaris C. E. coli D. S. aureus E. S. enteritidis 33. Botulism agent causes severe food toxicoinfection. Point out the most characteristic morphologic feature of botulism agent. Yüklə 219,65 Kb. Dostları ilə paylaş:
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