ABSTRACT
The analysis of a food product for filth is incomplete if the analyst does not distinguish between kinds of filth contaminants by determining their scientific names, or identities. The actual work of a microanalytical entomologist can be divided into two distinct phases: extraction of filth from a product matrix and examination of the extracted filth to quantify, identify and document it. Identification by direct comparison with already-identified specimens is the surest means of identifying filth from food products. This method of identification requires a reference collection of authentic specimens. For purposes of quantifying the filth found in food products, the Association of Official Analytical Chemists has established a category of filth designated as “whole or equivalent” insects, often abbreviated in analytical reports as “w/e” insects. The purpose of this filth category is to standardize the tabulation of insects that are damaged but not to the extent that the insect’s body becomes totally disarticulated and randomly distributed throughout the food product.
