Basic and applied microbiology gives a fresh perspective on microbiology. It deals with some of the important issues of the day, including genetically modified food; the increased incidence of food- and waterborne diseases and their control; the introduction of HACCP legislation worldwide; microbial resistance to antimicrobial compounds and the development of multiple drug-resistant organisms; the alleviation of environmental pollution using bioremediation and biofouling; and biocorrosion in water systems, to mention just a few.

SECTION 1: INTRODUCTION, HISTORY AND BIOTECHNOLOGY PERSPECTIVES

SECTION 2: THE STRUCTURE AND FUNCTION OF VIRUSES AND BACTERIA

SECTION 3: MICROBIAL GROWTH AND NUTRITION

SECTION 4: TAXONOMY

SECTION 5: MICROBIAL GENETICS

SECTION 6: CHEMICAL AND PHYSICAL CONTROL OF MICROORGANISMS

SECTION 7: FOOD AND WATER MICROBIOLOGY

SECTION 8: ENVIRONMENTAL MICROBIOLOGY

SECTION 9: APPLIED BIOTECHNOLOGY

Appendix