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19-1022.00 — Microbiologists

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	Isolate and maintain cultures of bacteria or other microorganisms in prescribed or developed media, controlling moisture, aeration, temperature, and nutrition.
	Study growth, structure, development, and general characteristics of bacteria and other microorganisms to understand their relationship to human, plant, and animal health.
	Examine physiological, morphological, and cultural characteristics, using microscope, to identify and classify microorganisms in human, water, and food specimens.
	Provide laboratory services for health departments, community environmental health programs, and physicians needing information for diagnosis and treatment.
	Investigate the relationship between organisms and disease, including the control of epidemics and the effects of antibiotics on microorganisms.
	Prepare technical reports and recommendations, based upon research outcomes.
	Supervise biological technologists and technicians and other scientists.
	Monitor and perform tests on water, food, and the environment to detect harmful microorganisms or to obtain information about sources of pollution, contamination, or infection.
	Use a variety of specialized equipment, such as electron microscopes, gas and high-pressure liquid chromatographs, electrophoresis units, thermocyclers, fluorescence-activated cell sorters, and phosphorimagers.
	Observe action of microorganisms upon living tissues of plants, higher animals, and other microorganisms, and on dead organic matter.
	Study the structure and function of human, animal, and plant tissues, cells, pathogens, and toxins.
	Research use of bacteria and microorganisms to develop vitamins, antibiotics, amino acids, grain alcohol, sugars, and polymers.
	Develop new products and procedures for sterilization, food and pharmaceutical supply preservation, or microbial contamination detection.
	Conduct chemical analyses of substances such as acids, alcohols, and enzymes.