Collins and Lyne's Microbiological Methods, 8Ed

1. Safety in microbiology
2. Quality assurance
3. Laboratory equipment
4. Sterilization, disinfection and the decontamination of infected material
5. Culture media
6. Cultural methods
7. Identification methods
8. Automated methods
9. Mycological methods
10. Estimating microbial numbers
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 and Burkholderia and other pseudomonads
23. Acinetobacter, Alcaligenes, Flavobacterium, Chromobacterium and Janthinobacterium, and acetic acid bacteria
24. Vibrio, Plesiomonas and Aeromonas
25. Key to the enterobacteria
26. Escherichia, Citrobacter, Klebsiella and Enterobacter
27. Edwardsiella, Hafnia and Serratia
28. Salmonella and Shigella
29. Proteus, Providencia and Morganella
30. Key to some 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 and Mycoplasma
36. Staphylococcus and Micrococcus
37. Streptococcus, Enterococcus, Lactococcus, Aerococcus, Leuconostoc and Pediococcus
38. Lactobacillus and Erysipelothrix
39. Corynebacteria
40. Listeria and Brochothrix
41. Neisseria
42. Bacillus
43. Gram-negative anaerobic bacilli and cocci
44. Clostridium
45. Mycobacterium
46. Nocardia, Actinomadura, Streptomyces and Rhodococcus
47. Actinomyces, Propionibacterium, Bifidobacterium and Tropheryma
48. Bartonella and Mobiluncus
49. Spirochaetes
50. Yeasts
51. Common moulds
52. Pathogenic moulds

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.