Introduction to microbiology
Section I. Introduction. 1-1-1-2
Section II. Microbiological Relationships. 1-3-1-5
Section III. Aspects of Pathogenicity. 1-6-1-8
Section IV. Host Resistance. 1-9-1-10
Section V. The Bacterial Cell. 1-11-1-16
Section VI. Collecting and Processing of Bacteriological Specimens. 1-17-1-18
Section VII. Microscopic Examination of Bacteria. 1-19-1-20
Section VIII. Cultivation of Bacteria. 1-21-1-23
Section IX. Environmental Factors. 1-24-1-26
Section X. Anaerobic Methods. 1 -27-1 -28
Section XI. Antibacterial Agents, Serilization, and Aseptic Technique. 1-29-1-38
Section XII Isolation of Bacteria. 1-39-1-43
Microorganisms causing foodborne illness and other diseases of Public health significance
Section I. Introduction to Foodborne Illness. 2-1-2-5
Section II. Staphylococci. 2-6-2-8
Section III. Streptococci. 2-9-2-11
Section IV. Corynebacteria and Related Species. 2-12-2-16
Section V. Bacillus Species. 2-17-2-20
Section VI. Clostridia. 2-21-2-24
Section VII. Mycobacteria. 2-25-2-26
Section VIII. Enterobacteriaceae. 2-27-2-35
Section IX. Yersinia Pestis. 2-36-2-37
Section X. Pseudomonas. 2-38-2-40
Section XI. Brucella. 2-41-2-43
Section XII. Bordetella. 2-44-2-45
Section XIII. Francisella Tularensis. 2-46-2-48
Section. XIVMiscellaneous Organisms. 2-49-2-50
Exercises
Food Spoilage due to microorganisms
Section I. Introduction. 3-1-3-2
Section II. Bacterial Spoilage of Various Food Products. 3-3-3-8
Section III. Molds. 3-9-3-11
Section IV. Yeasts. 3-12-3-13
