This book provides a general but thorough overview of basic microbiological techniques, analytical methods and advanced tests for food-borne pathogens, procedures for detecting pathogens in food, as well as beneficial microorganisms and their role in food fermentations. Both specialists looking to refresh their understanding of microbiology and those working in the food industry without a background in microbiology will find this book useful.
This book is a concise guide to the prevention and management of post-surgical ocular infections covering both common and serious conditions. Divided into 24 chapters, the text begins with discussion on preventive aspects including an introduction to the operating theatre, air flow and water requirements, and patient and personnel preparation. The following sections describe the diagnosis, treatment and prevention of infections resulting from different ocular surgeries. This practical guide is highly illustrated with clinical photographs and flow charts highlighting significant aspects of prevention and management. Key points Concise guide to prevention and management of post-surgical ocular infections Covers both common and serious conditions resulting from different types of surgery Explains basic preventive measures relating to the operating theatre and personnel Highly illustrated with clinical photographs and flow charts
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