Quality Control
Principles and Practice in the Microbiology Laboratory
Published on 23. July 1992
Book
Paperback/Softback
172 pages
978-0-521-43983-1 (ISBN)
Description
Quality control is an essential aspect of the safe, efficient and reliable functioning of microbiology laboratories. Quality control contributes accuracy to diagnostic results and facilitates standardisation and comparison between laboratories. This manual sets out the principles of quality control and provides clear, detailed information on the practical ways in which good quality control can be achieved and maintained in the microbiology laboratory. The contributors to the volume have been drawn from a wide range of disciplines and each of them looks in practical detail at the implementation of quality control in the day-to-day operations of the medical microbiology laboratory.
More details
Series
Language
English
Place of publication
Cambridge
United Kingdom
Target group
Professional and scholarly
Product notice
Paperback (trade)
Illustrations
18 Tables, unspecified; 6 Halftones, unspecified; 2 Line drawings, unspecified
Dimensions
Height: 211 mm
Width: 148 mm
Thickness: 11 mm
Weight
296 gr
ISBN-13
978-0-521-43983-1 (9780521439831)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Persons
Content
Introduction: general aspects of quality control J. J. S. Snell; 1. External quality assessment J. J. S. Snell; 2. R. J. Martin; 3. Bacteriological characterization tests D. F. J. Brown; 5. Antibiotic assays L. O. White and D. S. Reeve; 6. Anaerobic bacteriology K. D. Phillips; 7. Preservation of control strains J. J. S. Snell; 8. Immunoassays T. G. Harrison and A. Malic; 9. Virus isolation J. M. Darville and E. O. Caul; 10. Electron microscopy A. Curry and D. J. Wood; 11. Mycology M. W. R. MacKenzie; 12. Parasitology A. H. Moody, L. Odwell and P. L. Chiodini; 13. Water microbiology A. E. Wright; 14. Food microbiology - PHLS perspective M. H. Greenwood and W. L. Hooper; 15. Food microbiology - an industrial perspective J. A. Bird.