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Microbiology Syllabus
UNIT 1. STRUCTURE AND CLASSIFICATION OF MICROBES. MORPHOLOGICAL TYPES
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1.1 INTRODUCTION TO MICROBIOLOGY
1.2 SIZE AND FORM OF BACTERIA & MOTILITY
1.3 BACTERIAL MOTILITY
1.4 P.CLASSIFICATION OF MICROORGANISMS
1.5 MICROSCOPE
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UNIT 2. IDENTIFICATION OF MICROORGANISMS. DISCUSSION OF LABORATORY METHODS. DIAGNOSIS OF BACTERIAL DISEASES.
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2.1 IDENTIFICATION OF MICROORGANISMS
2.2 DISCUSSION OF LABORATORY METHODS
2.3 DIAGNOSIS OF BACTERIAL DISEASES
2.4 STAINING TECHNIQUES-GRAM STAINING
2.5 ACID FAST STAINING
2.6 HANGING DROP PREPARATION.
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UNIT 3. GROWTH AND NUTRITION OF MICROBES
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3.1 MICROBIAL GROWTH AND NUTRITION
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UNIT 4. DESTRUCTION OF MICROORGANISMS. STERILISATION AND DISINFECTION CHEMOTHERAPY AND ANTIBIOTICS EFFECTS OF HEAT AND COLD
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4.1 MICROORGANISM CONTROL AND INFECTION MANAGEMENT IN HEALTH CARE SETTINGS
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UNIT 5. DISEASE PRODUCING MICROORGANISMS. GRAM POSITIVE BACILLI
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5.1 DISEASE PRODUCING MICROORGANISMS
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UNIT 6. PATHOGENIC FUNGI DERMATOPHYTES
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6.1 PATHOGENIC FUNGI.
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UNIT 7. IMMUNITY
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7.1 IMMUNITY AND HYPERSENSITIVITY
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UNIT 8. PARASITES AND VECTORS
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8.1 PARASITES AND VECTORS
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UNIT 9. VIRUSES
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9.1 VIRUSES
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UNIT 10. MICROORGANISMS TRANSMITTED THROUGH FOOD. FOOD POISONING. FOOD- BORNE INFECTIONS
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10.1 MICROORGANISMS, FOOD POISONING AND FOOD BORNE INFECTION
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UNIT 11. BIOMEDICAL WASTE MANAGEMENT
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11.1 BIOMEDICAL WASTE MANAGEMENT
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