Tabla de Contenidos: “…Safety in microbiology -- Quality assurance -- Laboratory equipment -- Sterilization, disinfection and the treatment of infected material -- Culture media -- Cultural methods -- Identification methods -- Automated methods -- Mycological methods -- Counting methods -- Clinical material -- Antimicrobial susceptibility tests -- Food poisoning and food-borne disease -- Food microbiology: general principles -- Meat and poultry -- Fresh, preserved and extended shelf-life foods -- Fresh fish, shellfish and crustaceans -- Milk, dairy produce, eggs and ice-cream.…”