Microscopic Examination of Foods Containing Insects

Edible insects have traditionally been consumed in many regions of the world and are currently reconsidered as a sustainable alternative to conventional animal protein sources. In food products, insects are commonly used in powdered form, which complicates their identification in final products. This study aimed to evaluate the applicability of microscopic methods for the detection of insect structures in foods and to compare the effectiveness of the histochemical staining methods PAS‑Calleja and Pasini. A total of 14 commercially available insect‑based food products were analysed using standard histological techniques. In all samples, the presence of insect structures, particularly fragments of cuticle and muscle tissue, was confirmed. In addition to their detection, the size of individual fragments was evaluated, providing supplementary information on the degree of technological processing and the preservation of insect structures in the final products. The PAS‑Calleja staining method provided a stronger contrast of chitinized structures compared to the Pasini method. The results indicate that microscopy, combined with appropriate histo-chemical staining and evaluation of fragment size, represents a suitable and practical method for the detection and assessment of insect components in foods.