Microscopy in food analysis: a review

Abstract

The concern with food safety has been discussed since the end of the 19th century to improve its quality. The microscopic identification of plant species used in natura or in the elaboration of food products is extremely relevant because it is fast and satisfactory to characterize food composition and plant contaminants. Microscopy also allows evaluations of the hygienic quality of food, making it possible to observe physical, biological, and microbiological contaminants. Although it is an low-cost method compared to other chemical or molecular methodology, it relies on the expertise and knowledge of the analyst, especially in plant anatomy since it is a method that is mainly based on the identification of food products by comparison. Thus, this review aims to summarize studies related to the use of plant anatomy and the future perspectives of associations with other analytical methods for plant quality control. Therefore, this review is structured in two main topics: plant anatomy under light microscopy in food analysis and plant anatomy under microscopy associated with other methods.