| Contents Notes |
Safety in microbiology -- Quality assurance -- Laboratory equipment -- Sterilization, disinfection and the treatment of infected material -- Culture media -- Cultural methods -- Identification methods -- Automated methods -- Mycological methods -- Counting methods -- Clinical material -- Antimicrobial susceptibility tests -- Food poisoning and food-borne disease -- Food microbiology: general principles -- Meat and poultry -- Fresh, preserved and extended shelf-life foods -- Fresh fish, shellfish and crustaceans -- Milk, dairy produce, eggs and ice-cream. Environmental microbiology -- Water microbiology -- Key to common aerobic non-sporing gram-negative bacilli -- Pseudomonas -- Acinetobacter, alcaligenes, flavobacterium, chromobacterium, janthinobacterium and acetic acid bacteria -- Vibrio, plesiomonas, shewanella and aeromonas -- Key to the enterbacteria -- Escherichia, citrobacter, klebsiella and enterobacter -- Edwardsiella, erwinia, hafnia and serratia -- Salmonella and shigella -- Proteus, providencia and morganella -- Key to miscellaneous aerobic non-sporing gram-negative bacilli of medical importance. Brucella, bordetella and moraxella -- Haemophilus, gardnerella and streptobacillus -- Campylobacter and helicobacter -- Actinobacillus, pasteurella, yersinia, cardiobacterium and francisella -- Legionella, bartonella and mobiluncus -- Staphylococcus and micrococcus -- Streptococcus, enterococcus, lactococcus, aerococcus, leuconostoc and pediococcus -- Lactobacillus and erysipelothrix -- Corynebacteria -- Listeria, kurthia and brochothrix -- Neisseria and branhamella -- Bacillus -- Gram-negative anaerobic bacillia and cocci -- Clostridium -- Mycobacterium. Nocardia, actinomadura, streptomyces and rhodococcus -- Actinomyces, propionibacterium and bifidobacterium -- Spirochaetes -- Mycoplasms -- Yeasts -- Common moulds -- Pathogenic moulds. |
