Bacon skin clots

A bacon skin clot (corpse clot, Latin cruor phlogisticus ) is a yellowish-white, smooth and glassy product, consisting mainly of white blood cells and platelets , of the slow blood clotting that begins after death , which in contrast to cruor sanguinis contains hardly any or no red blood cells . Since the clot does not form until after death, the change is only of importance in post-mortem diagnostics as part of the autopsy . Here the bacon skin clots must be differentiated from clots that developed during lifetime. Bacon skin clots do not adhere to the vessel wall and are usually more elastic than the often rather crumbly intravitally formed thrombi .

See also

• Cardiac polyp

Individual evidence

1. ^ Willibald Pschyrembel: "Clinical Dictionary" , 266th edition, de Gruyter, Berlin and Boston 2014, ISBN 978-3-11-033997-0 .
2. ↑ U. Riede, M. Werner, H. Schäfer: General and special pathology. 5th edition. Thieme, 2004, ISBN 3-13-683305-8 .
3. ↑ circulatory pathology. In: Pathology Online

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