Safety in microbiology. Laboratory equipment. Sterilization, disinfection and the treatment of infected materials. Cultural media. Cultural methods. Staining methods. Identification methods. Mycological methods. Counting micro-organisms. Agglutination tests. Clinical material. Fluorescent antibody techniques. Antibiotic sensitivity and assay tests. Bacterial food poisoning. Food - general principles. Meat. Fish. Milk and dairy products. Miscellaneous foods. Thermally processed foods. Soft drinks, fruit juices nad alcoholic beverages. Sanitation control. Pharmaceuticals and cosmetics. Animal by-products, grass and silage. Water. Pseudomonas, acinetobacter, alkaligenes, achromobacter, flavobacterium, chromobacterium and acetobacter.Vibrios, aeromonas, plesiomonas and photobacterium. Escherichia, citrobacter, klebsiella, enterobacter, salmonella, shigella and proteus. Brucella, haemophilus, gardnerella, moraxella, bordetelha, actinobacillus, yersinia, pasteurella, francisella, bacteroides, campylobacter and legionella. Neisseria, branhamella, gemella and veillonella. Stphylococcus, micrococcus, peptococcus and sarcina. Streptococcus, aerococcus, leuconostoc and pediocuccus. Corynebacterium, microbacterium, brochothrix, propionibacterium, brevibacterium, erysipelothrix, listeria, lactobacillus and bifidobacterium. Bacillus. clostridium. Mycobacterium. Actinomyces, nocardia and streptomyces. Spirochaetes. Yeasts. Moulds. Pathogenic fungi.
