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Identification of a Tooth-Like Foreign Body in Swine Sausage

Authors

  • Paulo Eduardo Miamoto Dias M.D.S.,

    Corresponding author
    1. Laboratório de Antropologia e Odontologia Forense (OFLAB–FOUSP), Departamento de Odontologia Social, Faculdade de Odontologia da Universidade de São Paulo, São Paulo, SP, Brazil
    • Additional information and reprint requests:

      Paulo Eduardo Miamoto Dias, M.D.S.

      Laboratório de Antropologia e Odontologia Forense (OFLAB–FOUSP)

      Departamento de Odontologia Social

      Faculdade de Odontologia da Universidade de São Paulo

      São Paulo

      Brazil

      E-mail: dr.miamoto@gmail.com

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  • Thiago Leite Beaini M.D.S.,

    1. Laboratório de Antropologia e Odontologia Forense (OFLAB–FOUSP), Departamento de Odontologia Social, Faculdade de Odontologia da Universidade de São Paulo, São Paulo, SP, Brazil
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  • Rodolfo Francisco Haltenhoff Melani Ph.D.

    1. Laboratório de Antropologia e Odontologia Forense (OFLAB–FOUSP), Departamento de Odontologia Social, Faculdade de Odontologia da Universidade de São Paulo, São Paulo, SP, Brazil
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  • Presented at the 10th Brasil Forense Congress, October 27–29, 2010, in Cuiabá, MT, Brazil.

Abstract

A tooth-like foreign body (FB) was found inside a sausage bread. Analysis aimed to investigate whether the FB was a tooth and its origin. The FB was measured, weighed, photographed, and radiographed. Macroscopic findings were suggestive of an anterior tooth. Histological slides of undecalcified cross-sections of the FB and samples of human and swine teeth were prepared. Histological features of the FB (in light microscopy, 125× magnification) were discrepant from human tissues. Compared histological analysis displayed majority of features consistent with a hypsodont swine tooth, probably a canine. Cellularized cementum in crown region, adjacent to the enamel, and shape of the cementocytes were the main criteria excluding the possibility of human origin of the FB. Scanning electronic microscopy and energy-dispersive spectroscopy were not performed because of fewer features to be analyzed and FB size. It was concluded that the FB may have been incorporated during meat grinding of the sausage.

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