Part 1 Introduction: the microbial cell; eucaryotes; procaryotes. Part 2 Biodeterioration: analytical samples; cosmetics, toiletries and pharmaceuticals; food; specific food problems; wood; animal products (non-food); paints; rubber and plastics; fuel and lubricants; metals; stonework. Part 3 Equipment and methods: the laboratory; equipment; personal hygiene; methods; preparation of plates; isolation of pure cultures; maintenace of pure cultures; laboratory stocks of bacteria; media; growth techniques; pipetting; autoclaving and sterile preparation; disposal of contaminated material. Part 4 Microscopy and staining: microscopy; staining. Part 5 Microbial detection and counting: sampling; counting; cultural methods; direct counting methods; physical and chemical methods. Part 6 Biochemical testing: carbon source; oxygen requirements; temperature; detection of specific metabolic end products; enzymes; nitrogen requirements; breakdown of large molecules; miscellaneous tests. Part 7 Practical identification of bacteria: first stage tests; second and third stage tests; gram-positive bacteria; gram-negative bacteria; enterobacteria; fungi. Part 8 Microbiology of food: food poisoning; micro-organisms in food; testing; microbiological analysis and quality control; specific problem foods. Part 9 Microbiological analysis of water: theory; testing; sampling; practical sampling; testing; interpretation of results; non-drinking water. Part 10 Sterility, sterility testing, disinfectants and preservatives: sterilization; sterility testing; sampling; disinfectant testing. Part 11 Microbiological assay: sampling; microbiological assays; dose responses; reference standards; bacterial growth; cultures for bioassay; standardization of the microbial inoculum; methods of antibiotic assay; methods of vitamin assay.