L'anatomie pathologique, une méthode d'étude originale des denrées alimentaires

Pathological studies are not performed in France for the control of foodstuffs. Microscopic analysis could be interesting, as well as biochemical and bacteriological studies, in order to identify the nature and the proportion of tissues involved in the composition of the foodstuffs, to search tissues with potential risk of pathogenic agents transmission, and to search for some parasites.