[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"kakomon-q-2026-ippan-56":3},{"slug":4,"exam_year":5,"exam_round":6,"section":7,"section_code":8,"number":9,"body":10,"choices":11,"correct_indices":28,"explanation":29,"has_explanation":19,"tags":30},"2026-ippan-56",2026,4,"一般","ippan",56,"芽胞を形成し食中毒の病因となる細菌はどれか。 ａ：破傷風菌 ｂ：ウエルシュ菌 ｃ：セレウス菌 ｄ：腸管出血性大腸菌 ｅ：腸炎ビブリオ",[12,16,20,23,25],{"index":13,"body":14,"is_correct":15},1,"a・b",false,{"index":17,"body":18,"is_correct":19},2,"b・c",true,{"index":21,"body":22,"is_correct":15},3,"c・d",{"index":6,"body":24,"is_correct":15},"d・e",{"index":26,"body":27,"is_correct":15},5,"a・e",[17],"正答は2（b・c）。bウエルシュ菌（クロストリジウム）とcセレウス菌（バチルス）は芽胞を形成し、食中毒の原因となる。a破傷風菌は芽胞を作るが起こすのは破傷風で食中毒ではない。d腸管出血性大腸菌・e腸炎ビブリオは食中毒菌だが芽胞を形成しない。",null]