[Comparison of methods for the quantitative detection of moulds in foods. I. Communication: selective staining procedures for the directmicroscopic mould count (author's transl)].

The most important proposed direct microscopic method for the detection of moulds were critically compared in 9 different nonfluid foods, of which 7 were naturally and 2 were artifically moulded.--Neither the Rot fragment test, nor the Howard Mould count or the NaOH treatment method proposed by Mossel (1975) were satisfying with non-fluid foods.--A significant improvement of the direct microscopic detection in the Breed-smear could be achieved by selective product specific staining of the fungi elements.--For low protein foods, a modified Pianese staining, and for low polysaccharide foods the Perjod-Schiff reaction proved to be appropriate and easy to carry out.--The slides of the selectively stained Breed-smears also allow a microscopic examination with high magnifications, so that a differenciation of fungus spores and hyphaes is possible.--Fungus spores, yeast cells and hyphal fragments can be counted by the method of Seck (1976). Hyphal fragments can also be recorded according to the prescription of the Howard Mould Count method.