Collins and Lyneʹs microbiological methods /
| Main Author: | |
|---|---|
| Other Authors: | , |
| Format: | Book |
| Language: | English |
| Published: |
Oxford ;
Butterworth-Heinemann ,
c1995 .
Boston : |
| Edition: | 7th ed. |
| Subjects: |
Table of Contents:
- 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 .