Collins and Lyne's Microbiological Methods, 7Ed

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 materials; 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, flavobacteria, chromobacterium and acetic acid bacteria; vibrio, plesiomonas, shewanella and aeromonas; key to the enterobacteria; escherichia, citrobacter, klebsiella and enterobacter; edwardsiella, edwinia, 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, aerococcus, leuconostoc and pediococcus; lactobacillus and erysipelothrix; corynebactera; listeria, kurthia and brocothrix; neisseria and branhamella; bacillus; gram-negative anaerobic bacilli and cocci; closridium; mycobacterium; nocardia, actinomadura, streptomyces and rhodococcus; actinmyces, propionibacterium and bifidobacterium; spirochaetes; mycoplasmas; yeasts; common mould; pathogenic moulds.