Preface to the eighth edition.Ĥ Sterilization, disinfection and the decontamination of infected material.ġ0 Estimating microbial numbers.ġ2 Antimicrobial susceptibility tests.ġ3 Food poisoning and food-borne disease.ġ4 Food microbiology: general principles.ġ6 Fresh, preserved and extended shelf-life foods.ġ7 Fresh fish, shellfish and crustaceans.ġ8 Milk, dairy produce, eggs and ice-cream.ġ9 Environmental microbiology.Ģ1 Key to common aerobic, non-sporing, Gram-negative bacilli.Ģ2 Pseudomonas and Burkholderia and other pseudomonads.Ģ3 Acinetobacter, Alcaligenes, Flavobacterium, Chromobacterium and Janthinobacterium, and acetic acid bacteria.Ģ4 Vibrio, Plesiomonas and Aeromonas.Ģ5 Key to the enterobacteria.Ģ6 Escherichia, Citrobacter, Klebsiella and Enterobacter.Ģ7 Edwardsiella, Hafnia and Serratia.Ģ9 Proteus, Providencia and Morganella.ģ0 Key to some miscellaneous aerobic, non-sporing, Gram-negative bacilli of medical importance.ģ1 Brucella, Bordetella and Moraxella.ģ2 Haemophilus, Gardnerella and Streptobacillus.ģ3 Campylobacter and Helicobacter.ģ4 Actinobacillus, Pasteurella, Yersinia, Cardiobacterium and Francisella.ģ5 Legionella and Mycoplasma.ģ6 Staphylococcus and Micrococcus.ģ7 Streptococcus, Enterococcus, Lactococcus, Aerococcus, Leuconostoc and Pediococcus.ģ8 Lactobacillus and Erysipelothrix.Ĥ0 Listeria and Brochothrix.Ĥ3 Gram-negative anaerobic bacilli and cocci.Ĥ6 Nocardia, Actinomadura, Streptomyces and Rhodococcus.Ĥ7 Actinomyces, Propionibacterium, Bifidobacterium and Tropheryma.Ĥ8 Bartonella and Mobiluncus.Īppendix: Regulatory safety issues that affect work with micro-organisms in the UK.Ĭollins and Lyne’s Microbiological Methods Eighth EditionĬ.