Overview

This fully revised eighth edition of the classic bench book is a guide to microbiological techniques covering clinical, food and drink, and environmental and veterinary specimens. The rapid progress in microbiology is reflected in additional notes and chapters, and a revised page design also provides the reader with easy access to the most important information. DNA techniques - the most advanced in microbiological methods - are covered and an expanded chapter on mycology and immudiagnostics features. Text icons and summary boxes highlight useful information. This text includes information on the medium in which the bacteria breed, as well as the methods involved.

Full Product Details

Author:   Chris Collins ,  John Grange ,  Patricia Lyne ,  Joseph Falkinham III (Virginia Polytechnic Institute & State University, Blacksburg, VA, USA)
Publisher:   Taylor & Francis Ltd
Imprint:   Hodder Arnold
Edition:   8th New edition
Dimensions:   Width: 18.80cm , Height: 2.30cm , Length: 24.50cm
Weight:   0.991kg
ISBN:  

9780340808962

ISBN 10:   0340808969
Pages:   480
Publication Date:   26 March 2004
Audience:   College/higher education ,  Professional and scholarly ,  Postgraduate, Research & Scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Out of Print
Availability:   Awaiting stock  

Table of Contents

1.Safety in microbiology 2.Quality assurance 3.Laboratory equipment 4.Sterilization, disinfection and the treatment of infected material 5.Culture media 6.Cultural methods 7.Identification methods 8.Automated methods 9.Mycological methods 10.Counting methods 11.Clinical material 12.Antimicrobial susceptibility tests 13.Food poisoning and food-borne disease 14.Food microbiology: general principles 15.Meat and poultry 16.Fresh, preserved and extended shelf-life foods 17.Fresh fish, shellfish and crustaceans 18.Milk, dairy produce, eggs and ice-cream 19.Environmental microbiology 20.Water microbiology 21.Key to common aerobic non-sporing Gram-negative bacilli 22.Pseudomonas 23.Acinetobacter, Alcaligenes, Flavobacterium, Chromobacterium, Janthinobacterium and acetic acid bacteria 24.Vibrio, Plesiomonas, Shewanella and Aeromonas 25.Key to the enterobacteria 26.Escherichia, Citrobacter, Klebsiella and Enterobacter 27.Edwardsiella, Erwinia, Hafnia and Serratia 28.Salmonella and Shigella 29.Proteus, Providencia and Morganella 30.Key to miscellaneous aerobic non-sporing Gram-negative bacilli of medical importance 31.Brucella, Bordetella and Moraxella 32.Haemophilus, Gardnerella and Streptobacillus 33.Campylobacter and Helicobacter 34.Actinobacillus, Pasteurella, Yersinia, Cardiobacterium and Francisella 35.Legionella, Bartonella and Mobiluncus 36.Staphylococcus and Micrococcus 37.Streptococcus, Enterococcus, Lactococcus, Aerococcus,Leuconostoccus and Pediococcus 38.Lactobacillus and Erysipelothrix 39.Corynebacteria 40.Listeria, Kurthia and Brochothrix 41.Neisseria and Branhamella 42.Bacillus 43.Gram-negative anaerobic bacilli and cocci 44.Clostridium 45.Mycobacterium 46.Nocardia, Actinomadura, Streptomyces and Rhodococcus 47.Actinomyces, Propionibacterium and Bifidobacterium 48.Spirochaetes 49.Mycoplasmas 50.Yeasts 51.Common moulds 52.Pathogenic moulds

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