Microscopic methods in food analysis

The article describes couple of microscopy methods which can be used for analysis of raw materials and foodstuffs. Specifically, the article discusses microscopy as it relates to foodstuffs of animal origin, and its considerable potential, especially for studies involving meat products. There are many ways of processing and preparing samples for microscopic examinations today, paralleled by a variety of investigative techniques. These procedures include both classical methods and the methods employing state-of-the-art equipment. The article is focus to these areas: determination of food components and food quality, detection of food adulteration and risk ingredients in food (detection of animal constituents, detection of vegetable constituents) and quantification of food components which are describe in the article.