Detection of food fraud of meat products from the different brands by application of histological methods

• Published in: Microscopy research and technique 2022-04, Vol.85 (4), p.1538-1556
• Main Authors: Abd‐Elhafeez, Hanan H., El‐Sayed, Abeera Mohamoud, Ahmed, Ali Meawad, Soliman, Soha A.
• Format: Article
• Language: English
• Subjects: Animals; Arteries; Bacteria; Bones; Cardiac muscle; Cattle; Collagen; Connective tissues; Fluorescence; fluorescent microscopy; Food; Food additives; Food contamination; foods fraud; Fraud; histochemical stains; Histology; illegal tissues and cells; Light microscopy; Luncheon meat; Meat; Meat - analysis; Meat products; Meat Products - analysis; Meat Products - microbiology; Microorganisms; Microscopy, Electron, Scanning; Minced meat; Muscles; Optical microscopy; Scanning electron microscopy; Skeletal muscle; Tendons
• ISSN: 1059-910X; 1097-0029
• DOI: 10.1002/jemt.24016

In Sohag City, 400 samples were collected from different food markets of different meat products from two companies with high and low prices (e.g., minced meat, kofta sausage, beef burger, and luncheon meat) for determining food fraud. Light, fluorescence, and scanning electron microscopy (SEM) were used to examine the samples. “Special histochemical stains” permit the microscopic examination of different cell types, structures, and/or microorganisms. Histological examination revealed variant tissue types, besides skeletal muscles. Nuchal ligaments, bones, hyaline cartilages, white fibrocartilages, large and medium arteries, cardiac muscles, tendons, and collagenous connective tissues comprised the capsule of a parenchymatous organ. Additionally, a crystal of food additives was recognized using light microscopy and SEM. SEM allows the visualization of bacterial contamination. Using different microscopic anatomy techniques is an efficient methodology for qualitative evaluations of various meat products. No difference in quality was observed between low‐ and high‐priced meat products. Light, fluorescence, and scanning electron microscopy (SEM) were used to examine 400 samples of various meat products collected from different food markets Aside from skeletal muscles, histological examination revealed a variety of tissue types Using various microscopic anatomy techniques for qualitative evaluations of various meat products is an effective methodology Light microscopy and scanning electron microscopy were also used to identify a crystal of food additives. Bacterial contamination can be seen using SEM