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Microbiology for the Veterinary Specialist

Training Manual - Microbiology for the Veterinary Specialist (113 Pages)

Lesson 1 - Introduction to Microbiology

Section I. Introduction
Significance

Section II. Microbiological Relationships
Causation of Microbial Disease
Terminology
The Infectious Process

Section III. Aspects of Pathogenicity
Capsulation
Bacterial Toxins
Extracellular Enzymes

Section IV. Host Resistance
Nonspecific Factors
Specific Factors-immunological Response

Section V. The Bacterial Cell
Autotrophic Bacteria
Heterotrophic Bacteria
Morphology
Structure of Bacteria
Identification of Bacteria
Pathogenic Bacteria

Section VI. Collecting and Processing of Bacteriological Specimens
Basic Principles

Section VII. Microscopic Examination of Bacteria
General Comments
Gram Stain

Section VIII. Cultivation of Bacteria
Composition of Media
Hydrogen Ion Concentration (pH)

Section IX. Environmental Factors
Temperature
Oxygen Requirements
Carbon Dioxide Requirements

Section X. Anaerobic Methods
Basic Principles

Section XI. Antibacterial Agents, Sterilization and Aseptic Technique
Antibacterial Agents
General Comments on Sterilization
Media Preparation
Heat
Filtration
Radiation
General Comments on Aseptic Technique
Working Area
Disposal of Contaminated Materials
Personal Cleanliness

Section XII. Isolation of Bacteria
Inoculating Loops and Needles
Streak Plate
Pour Plate Method
Test Tube Cultures
Exercises
Solutions


Lesson 2 - Microorganisms Causing Foodborne Illness and Other Diseases of Publc Health Significance

Section I. Introduction to Foodborne Illness
Section II. Staphylococci
Section III. Streptococci
Section IV. Corynebacteria and Related Species
Section V. Bacillus Species
Section VI. Clostridia
Section VII. Mycobacteria
Section VIII. Enterobacteriaceae
Section IX. Yersinia Pestis
Section X. Pseudomonas
Section XI. Brucella
Section XII. Bordetella
Section XIII. Francisella Tularensis
Section XIV. Miscellaneous Organisms


Lesson 3 - Food Spoilage Due to Microorganisms

Section I. Introduction
Section II. Bacterial Spoilage of Various Food Products
Section III. Molds
Section IV. Yeasts


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