Microbiological Methods

Book title......Page 4
Contents......Page 6
List of contributors......Page 8
Preface to the eighth edition......Page 9
1 Safety in microbiology......Page 10
2 Quality assurance......Page 21
3 Laboratory equipment......Page 29
4 Sterilization, disinfection and the decontamination of infected material......Page 54
5 Culture media......Page 70
6 Cultural methods......Page 90
7 Identification methods......Page 98
8 Automated methods......Page 119
9 Mycological methods......Page 138
10 Estimating microbial numbers......Page 153
11 Clinical material......Page 165
12 Antimicrobial susceptibility tests......Page 177
13 Food poisoning and food-borne disease......Page 196
14 Food microbiology: general principles......Page 203
15 Meat and poultry......Page 214
16 Fresh, preserved and extended shelf-life foods......Page 223
17 Fresh fish, shellfish and crustaceans......Page 238
18 Milk, dairy produce, eggs and ice-cream......Page 242
19 Environmental microbiology......Page 254
20 Water microbiology......Page 260
21 Key to common aerobic, non-sporing, Gram-negative bacilli......Page 269
22 Pseudomonas and Burkholderia and other pseudomonads......Page 271
23 Acinetobacter, Alcaligenes, Flavobacterium, Chromobacterium and Janthinobacterium, and acetic acid bacteria......Page 278
24 Vibrio, Plesiomonas and Aeromonas......Page 283
25 Key to the enterobacteria......Page 291
26 Escherichia, Citrobacter, Klebsiella and Enterobacter......Page 293
27 Edwardsiella, Hafnia and Serratia......Page 299
28 Salmonella and Shigella......Page 301
29 Proteus, Providencia and Morganella......Page 310
30 Key to some miscellaneous aerobic, non-sporing, Gram-negative bacilli of medical importance......Page 312
31 Brucella, Bordetella and Moraxella......Page 313
32 Haemophilus, Gardnerella and Streptobacillus......Page 319
33 Campylobacter and Helicobacter......Page 323
34 Actinobacillus, Pasteurella, Yersinia, Cardiobacterium and Francisella......Page 326
35 Legionella and Mycoplasma......Page 331
36 Staphylococcus and Micrococcus......Page 338
37 Streptococcus, Enterococcus, Lactococcus, Aerococcus, Leuconostoc and Pediococcus......Page 343
38 Lactobacillus and Erysipelothrix......Page 355
39 Corynebacteria......Page 359
40 Listeria and Brochothrix......Page 365
41 Neisseria......Page 368
42 Bacillus......Page 371
43 Gram-negative anaerobic bacilli and cocci......Page 376
44 Clostridium......Page 379
45 Mycobacterium......Page 388
46 Nocardia, Actinomadura, Streptomyces and Rhodococcus......Page 410
47 Actinomyces, Propionibacterium, Bifidobacterium and Tropheryma......Page 413
48 Bartonella and Mobiluncus......Page 417
49 Spirochaetes......Page 419
50 Yeasts......Page 422
51 Common moulds......Page 427
52 Pathogenic moulds......Page 435
Appendix: Regulatory safety issues that affect work with micro-organisms in the UK......Page 444
A......Page 454
B......Page 455
C......Page 456
E......Page 457
H......Page 458
L......Page 459
M......Page 460
P......Page 461
R......Page 462
S......Page 463
U......Page 464
Z......Page 465