Synopses & Reviews
Collins and Lyne's Microbiological Methods, 8th edition is a fully revised and up-to-date edition of this classic bench book. It continues to provide the definitive guide to microbiological techniques covering clinical, food and drink, environmental and veterinary specimens. The rapid progress in microbiology is reflected in new notes and chapters; a revised page design also provides the reader with easy access to the most important information. The highly-regarded author group, now expanded to provide a US perspective, have once again provided a comprehensive text, not only of methods, but the medium in which the bacteria breed, and a succinct chapter on each bacterium and genus. This new edition will prove invaluable to all those working with microbiological specimens, particularly microbiologists, medical laboratory scientists and environmental / public health officers. Students in all these fields will find the book highly beneficial.
Synopsis
This fully revised and up-to-date edition of this classic bench book continues to provide definitive guidance to traditional and conventional microbiological techniques, as well as recent innovations and automated methods for the isolation, identification and testing of bacteria and fungi of medical, public health and food hygiene importance. This edition also covers the safe handling of, and legal issues relating to work with, pathogenic micro-organisms.The highly-regarded author group, now expanded to provide a North American perspective, have once again provided a comprehensive text, not only of methods, but also the media in which the bacteria are cultivated, and a succinct chapter on each bacterium and genus.
Table of Contents
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
41. Neisseria and Branhamella -
42. Bacillus -
43. Gram-negative anaerobic bacilli and cocci -
44. Clostridium -
45. Mycobacterium -
46. Nocardia
47. Actinomyces, Propionibacterium and Bifidobacterium -
48. Spirochaetes -
49. Mycoplasmas -
50. Yeasts -
51. Common moulds -
52. Pathogenic moulds