[Effectiveness of histopathologic examination in a series of 400 forensic autopsies]. / Intérêt de l'analyse anatomopathologique dans une série de 400 autopsies médicolégales.

OBJECTIVES: To assess the usefulness of histopathologic examination in forensic autopsies. MATERIAL AND METHODS: All consecutive pathological reports and slides from forensic autopsies performed in our department since 2006 have been reviewed. RESULTS: Four hundred forensic necropsies were reviewed. In only 150 cases (38%), pathologists had data about manner of death and gross autopsy findings. Major diagnoses, related to death, and unsuspected by forensic pathologists, were discovered in 83 cases (21%): in 48 cases (12%) gross examination of the heart, lungs and liver showed gross diagnoses missed by the forensic pathologists, and in only 35 cases (9%) microscopic examination revealed a major unsuspected diagnosis (in brain, heart, lungs, liver, kidney and pancreas specimens). In 213 cases (53%), histopathologic examination confirmed gross autopsy findings and allowed to date some wounds. In 104 cases (26%), microscopic examination was not contributory. CONCLUSION: Microscopic examination revealed major diagnoses in less than 10% of forensic autopsies. Its effectiveness is limited for homicides and suicides. Systematic microscopic examination of numerous organs is often useless and should be limited to cases with no anatomic causes of death. Our study emphasizes the need for a better communication between forensic pathologists and histopathologists, and for a better training of some forensic pathologists for gross examination.

[Pathological analysis, an original way to study foodstuffs]. / L'anatomie pathologique, une méthode d'étude originale des denrées alimentaires.

AIM: To study the composition of foodstuffs (sausage, merguez, chipolata) on microscopic examination. MATERIAL AND METHODS: Six sausages, merguez, and chipolatas, sold in supermarkets were studied. The samples were weighed before and after dehydration to assess the water composition. Foodstuffs specimens were formalin-fixed, paraffin-embedded and analyzed on microscopic examination. Proportions of different tissues were assessed by morphometric analysis. RESULTS: Specimens contained a high proportion of water (40 to 55%). Striated muscular fibers represented from 0.7 to 15.3% for the sausages and the merguez, and from 61 to 76.5% for the chipolatas. Sausages and merguez contained from 43.3 to 49.2% of adipose tissue. All the specimens had fibrous tissue and most of them had small fragments of bone and cartilaginous tissue. Fragments of salivar glands were found in the sausages and fragments of lymphoid tissue were found in merguez. There were neither parasite nor brain tissue. Manufacturer wrote on the label the presence of "meat" with no information about the nature and the proportion of tissues in the foodstuffs specimens. Prices of the foodstuffs were globally correlated to the quantity of muscular fibers in the specimens. CONCLUSION: 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.