[Comparison of methods for the quantitative detection of moulds in foods. II. Communication: effect of homogenisation conditions on mould plate count (author's transl)].

The different effects of homogenisation of four commonly used homogenisating apparatus, such as Stomacher, Ultraturrax, Waring-Blender, Bühler-homogenisator) were compared with each other by applying 1 artificially and 6 naturally moulded, non-fluid food products. Furthermore the influence of sedimentation in the homogenisate as well as the time of homogenisation was examined. One part of the examination was the direct microscopic observation on stained Breed-smears, the other part the cultural methods (number of mould plate count on malt extract agar). The homogenisation effect of the Stomacher was as good as with all other mentioned apparatus with the food products applied, except for the home-made smoked sausage. With this home made smoked sausage, much better results were obtained by these homogenisating apparatus, especially by the Bühler Homogenisator. This is due to the fact that the sausage was minced to a much higher degree and thus the inner mould flora was set free.--A more tender effect of the Stomacher on hyphal elements could not be achieved.--Prolonging the time of homogenisation from 1 minute to 2 up to 4 minutes did not give any better results.--A short sedimentation of coarser food particles facilitates the pipetting of the homogenisates without influencing the mould counts.--The naturally moulded foods, which were kept at room temperature for several weeks, showed a significantly smaller number of plate count than of total mould count in contrary to those foods moulded just before experimental beginning.