[Histonet] Re: Microscopy of food/was Junior Histo worker seeks suggestions forsmall project.

Geoff McAuliffe mcauliff <@t> umdnj.edu
Tue Mar 16 12:41:31 CST 2004

    I have a copy of a parody/satire/vallstein (inside joke for Seinfeld 
fans), "Fine Structural studies of common meat and dairy products using 
the Electron Microscopy I. Liverwurst." that I got from one of my 
mentors about 30 years ago. Pokes fun at EM and the critics of EM. Very 
funny. I have no idea where it was originally published.


Philip Oshel wrote:

> Given the fat content of brats, should they only be cryosectioned?
> Phil
>> As far as I understand, the industry making  hot dogs etc. usually have
>> a requirement that the grinding process is such that tissue within a
>> section can only be identified above a certain magnification. This is I
>> think chiefly so that the public will not be put off by finding easily
>> identifiable items in the meat. Thus the need for histology of these
>> meats - in fact the sections are really interesting. We should have a
>> competition at conventions to ask attendees to identify individual
>> components although this might decrease the consumption of these
>> products.
>> Perhaps there should be a subdivision of histopathology, a title of
>> wiernerologist, patho-frankologist, patho-bolognologist spring to mind.
>> Now that the seed has been sown perhaps we shall get some interesting
>> suggestions to take our minds of the more serious problems?
>> Barry

Geoff McAuliffe, Ph.D.
Neuroscience and Cell Biology
Robert Wood Johnson Medical School
675 Hoes Lane, Piscataway, NJ 08854
voice: (732)-235-4583; fax: -4029 
mcauliff <@t> umdnj.edu

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