Chapter 1: HALAL FOOD ANALYSIS

Question 1

ISTIHALAH

Answer 1

Conversion

Question 2

JALLALAH

Answer 2

Animal fed with najs

Question 3

ISTIBRA’

Answer 3

Quarantine period

Question 4

ZABIHA

Answer 4

Slaughtering procedure according to Islamic ways.

Question 5

Maqasid Syariah

Answer 5

Maqasid al-Shariah is a branch of Islamic knowledge that deep-dives into the reasons and higher intent of Islamic law

Question 6

5 principles of Maqasid Syariah

Answer 6

• Protection of Faith or religion (din)
• Protection of Life (nafs)
• Protection of Lineage (nasl)
• Protection of Intellect (‘aql)
• Protection of Property (mal)

Question 7

Basic principle of halal and haram

Answer 7

1. ALL THINGS C REATED BY ALLAH S.W.T ARE HALAL, WITH FEW EXCEPTIONS THAT ARE SPECIFICALLY PROHIBITED.
2. TO MAKE HALAL OR HARAM IS THE RIGHT OF ALLAH ALONE
3. THE BASIC REASON FOR THE PROHIBITION OF THINGS ARE DUE TO IMPURITY AND HARMFULNESS.
4. WHAT IS PERMITTED HALAL IS SUFFICIENT AND WHAT IS PROHIBITED HARAM IS THEN SUPERLUOUS (UNNECESSARY OR NEEDLESS)
5. WHATEVER IS CONDUCIVE TO PROHIBITED HARAM IS IN ITSELF IS PROHIBITED HARAM.
6. FALSELY REPRESENTING THE UNLAWFUL HARAM AS LAWFUL HALAL IS PROHIBITED.
7. DOUBTFUL THINGS SHOULD BE PROHIBITED.

Question 8

Issues in Halal Food Production

Answer 8

• Raw materials – animal or plant origin/imported

• Slaughtering – according to Shariah/stunning Processing operations/equipment – x-contamination

• Packaging/Storage/Transportation (containers and vessels)

• Food ingredients and additives:
 Pig and its by-products (e.g. pork, lard, gelatin)
 Enzymes (e.g rennet)
 Emulsifiers (e.g. E471 or mono- & diglycerides)
 Alcohol (ethanol)

• Biotechnology and GMOs (genetically modified organisms)

• Safety and quality aspects (aspect of ‘Thoyyiba’)

Question 9

Adulteration of Food

Answer 9

• Adulteration of value-added food products- involving the replacement of high cost ingredients with lower grade and cheaper substitutes

• Adulteration of food products can be very attractive and lucrative for food manufacturers or raw material suppliers

Question 10

Adulteration with Porcine-based Products

Answer 10

• In some countries, food manufacturers choose to blend
vegetable fats with lard to reduce production cost

• Lard could be effectively blended with other vegetable oils
to produce shortening, margarines, and other specialty
food oils

• In other instances, adulteration with porcine products could be unintentional

• Many fraudulent and deception cases reported worldwide involving adulteration of haram ingredients in halal food (especially porcine-based products), misuse of halal label, etc.

Question 11

Example of aldulteration food case

Answer 11

In the U.K., Food Standards Agency conducted
test for adulteration and authenticity of chicken using
ELISA and DNA-PCR methods.

Test including samples with halal label revealed that
chicken were adulterated with pig derivatives

Question 12

Recent Issues of Processed Halal Food Fraud in Malaysia

Answer 12

1) Non-halal (pork) moon cakes with halal logo

2) Pigs and chicken stored together

3) Issue on bread using lard

4) Brushes using pig’s bristle (fur) in cake and bread
preparation

5) Minced pork with halal label

6) Sausages with non-halal casing, expired halal, certificate, and old halal logo

Question 13

Current Methods of Analysis used for Halal Food Authentication

Answer 13

• DNA-Polymerase Chain Reaction

• DNA-sequencing

• Gas Chromatography – FAC/FAME and TAG Analysis

• Microscopic determinations

• Chemical Testing

Question 14

New Initiatives on Halal Food Analysis

Answer 14

1) JAKIM’s Halal Laboratories
2) UPM’s Halal Food Institute
3) National Reference Laboratory for Halal Products

Question 15

Development of Potential Methods for Detection and Monitoring of Halal Food

Answer 15

1) Fourier Transform Infrared (FTIR) spectroscopy

2) Electronic Nose (E-nose) technology

3) Differential Scanning Calorimetry (DSC)

4) Molecular Biology techniques

Question 16

FTIR Spectroscopy (C1)

Answer 16

• Food samples (chocolate, cake, biscuits) were analyzed to identify the differences in FTIR spectra profiles

• FTIR technique combined with chemometric analysis
was able to detect and quantify the level of lard adulterated in food samples (3% detection limit)

• Offers rapid (results in 2 min), simple, accurate, reliable, and environmental friendly tool

Question 17

(Electronic Nose E-nose) Technology

Answer 17

• An instrument, which comprises an array of electronic
chemical sensors and appropriate pattern recognition
system, capable of recognizing simple or complex odor or smell

• This technique was applied to monitor the presence of lard in food sample such as cooking oil

• Qualitative identification of adulterated oil is possible by the characteristic 2-dimensional olfactory images called VaporPrint

Question 18

E-Nose Characteristics

Answer 18

 E-nose is an interesting alternative choice which offer easier operation, rapid determination (1 min), and give reliable results

 It is possible to detect any adulteration with the characteristic aroma fingerprint of each sample (1% detection level)

 This electronic nose could fulfill the need for rapid
detection of lard adulteration in food

Question 19

Differential Scanning Calorimetry

Answer 19

• Thermoanalytical technique for monitoring changes in
physical or chemical properties of material by detecting the heat changes

• Thermogram profile shows the presence of lard in food sample

• Relatively simple, accurate, and minimum amount of
sample needed

Question 20

DNA-based technique

Answer 20

• DNA technique is a favorite approach for species
identification because DNA is relatively stable even after processing

• The method for species identification from pork and lard samples using PCR analysis of a conserved region in the mt cyt b gene

• The analysis yielded excellent results for identification of pig species in samples

Question 21

Protein-based technique

Answer 21

• Enzyme-linked immunosorbent assay (ELISA) is used to determine the level of antibodies in a sample and useful because they are specific and are relatively simple to perform.

• Eg: method for detection of pig derivatives qualitatively
in the food samples using ELISA technique

• This immunological test is very sensitive and is used to
detect and quantify substances, including antibodies,
antigens, proteins, glycoproteins, and hormones.