Microbilogy I- Bacteriology I. Introduction 1..1 Brief History of Microbiology 1.2 Bacterial morphology,Structure and Classification 1.

3 Cell Physiology, Metabolism, and Bacterial Genetics 1.4 Microbial Control 1.5 Different Laboratory Apparatus 1.6 Methods of Studying Bacteria * Microscopic * Serological * Animal Inoculation * Molecular Techniques II. Infection and Immunity 2.1 Definition of terms 2.2 Infectious Process 2.3 Specimen Collection III. The Pathogenic and non-pathogenic Bacteria 3.1 Micrococceae 3.2 Streptococceae 3.3 Neiseriaceae 3.4 Enterobacteriaceae 3.5 Non-enteric Gastrointestinal Pathogens 3.6 Non fermentative Gram Negative Bacilli 3.7 Small Pleomorphic Gram negative Bacilli 3.8 Aerobic Bacteria 3.9 Anaerobic Bacteria 3.10 Spirochaetaceae 3.11 Rickettsiaceae 3.12 Chlamydiaceae 3.13Mycoplasmaceae 3.14 Miscellanous Pathogenic Bacteria IV. Antimicrobial Susceptibility Testing 4.1 Manual 4.1.1 Dilution 4.1.2 Diffusion 4.1.2.1 disk 4.1.2.2 cylinder 4.1.2.3 antibiotic gradient strip 4.2 Automated V. Applied Bacteriology 5.1 Bacteriological Analysis of food, Water and milk 5.1.1 Methods 5.1.2 Interpretation VI. Quality Assurance 6.1 Quality Control Measures VII. Infection Control 7.1 Precautionary measures for infection control 7.2 Waste Disposal Management