What is the streak plate method? What foods are involved in an outbreak of staphylococcus food poisoning? What type of disease is caused by Bacillus cereus? If you cannot answer these questions now, you will be able to when you have completed this subcourse. For those who already know this material, let it serve as a review.
Why are we interested in microbiology? Microorganisms are one of the major causes of food spoilage and food deterioration in the Armed Forces. Millions of dollars worth of subsistence is lost due to microbial spoilage each year. Additionally, many man-hours are lost due to outbreaks of foodborne illness. Therefore, in order to protect the health of the troops, the veterinary specialist must have a basic knowledge of microbiology.
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Язык:Английский
Издательство:TEXAS
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