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7/29/2019 LECT9_ Authentication and Laboratory Verification.pdf
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In the past food was produced locally - no need fororganized religious supervision
Halal is simple; however, the industry is becoming morecomplex
Increase in trade needs
Increase in complexity of food processing
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Technological development and the diversification ofsources acquired globally for food processing andproduction
Availability of numerous number of processed foods in themarket
It is very challenging and increasingly difficult for Muslimsto ensure the halal status of food in the market.
This trend has raised concerns among Muslim consumersregarding new processed food.
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Adulteration is an issue of major concern in the foodtrade and industry globally.
Involves the replacement of high cost ingredients withlower grade and cheaper substitutes.
The result can be very attractive and lucrative for foodmanufacturers or raw material suppliers.
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Birds
Nest
White
Fungus
Pigskin
Source : Suqin Sun, Tsinghua University, China
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Lard is an example of haram ingredient
Lard could be effectively blended with other vegetableoils to produce shortening, margarines and other
specialty food oils In some countries, food manufacturers choose to blend
vegetable fats with lard to reduce production cost
In other instances, adulteration with porcine products
could be unintentional
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Many cases were reported worldwide involving adulteration
of haram or mushbooh ingredients in halal food
E.g. In the U.K., Food Standards Agency conducted test foradulteration and authenticity of chicken using molecularbiology techniques - samples with halal label revealed that
they were adulterated with pig DNA
In Indonesia, the episodes on Pig Fat Scare, 1998 and MSGadulterated with enzyme derived from pig, 2001
In Thailand, Muslim Frozen Food Sausage Scandal 1997,lard in palm oil, 1998, undeclared gelatine 2001 etc
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Nearly half the samples contained
traces of DNA from pigs and all butone of these were labelled as halal
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The water is added to the chicken to bulk it up,making it appear larger and heavier than it really is.
It can also help to prevent the meat drying out when itis transported and stored.
Other ingredients, such as animal protein, are oftenadded to help the meat retain the water, even after
cooking. Issue of transparency, labelling
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Non-halal (pork) moon cakes with halal logo
Pigs and chicken stored together
Issue on bread using doubtful oil [lard ?]
Brushes using pigs bristle in cake and breadpreparation
Sausages with non-halal casing, expired halalcertificate and old halal logo
Fish feed with pig by-products
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Halal Science:
Scientific methodology to ensure Halal compliance
according to Islamic religious requirements
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Authentication has become a major challenge in analysis of
halal food
Reliable state-of-the-art scientific methods are urgently
needed for detection of non-halal components (e.g porcine
origin) in food products
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Dedicated Halal Science Laboratory
for Food Analysis
Malaysia
Halal Products Research Institute (HPPI) EPU has allocated a sum of RM10 million to develop this
Halal analysis laboratory
Thailand Halal Science Center, ChulalongkornUniversity (HSC)
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Electronic Nose (E-nose) technology
Fourier Transform Infrared (FTIR) spectroscopy
Differential Scanning Calorimetry (DSC) Molecular Biology techniques
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Electronic Nose
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An instrument, which comprises an array of electronicchemical sensors and appropriate pattern recognitionsystem
Capable of recognizing simple or complex odor or smell
This technique was applied to monitor the presence of lardin food samples such as cooking oil
Qualitative identification of adulterated oil is possible bythe characteristic 2-dimensional olfactory images called
VaporPrint TM
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SAW detector response vs time. Pure RBD palm olein (pink)
overlay with RBD palm olein adulterated with 5% lard (black)
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1% lard 3% lard 5% lard
7% lard 10% lard 100% lard
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E-nose is an alternative technology which offers easieroperation, rapid determination (1 min), and give reliableresults
It is possible to detect any adulteration with thecharacteristic aroma fingerprint of each sample (1%detection level)
It could fulfil the need for rapid detection of lardadulteration in food
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Spectroscopy is the study of the interaction of EMRwith matter
IR has been used to provide information on themolecular composition and structure of a diverse rangeof materials such as fats and oils
Food samples (e.g. chocolate, cake, biscuits) wereanalyzed to identify the differences in FTIR spectraprofiles
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Fourier Transform Infrared Spectroscopy
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4000.0 3000 2000 1500 1000 500.00.00
0.2
0.4
0.6
0.8
1.0
1.2
1.4
1.6
1.8
(C-H)cisbonds
3004
2924
2854
2679
1746
1463
13761238
1164
1116
(CH2)n rocking722
Wavenumber(cm-1)
Absorbance
(CH)
-CH2and -CH3
(C=O) ester
Fingerprint region
-C=C-H
transbonds967
(C=O) ketones
(C=O)
aldehydes
1654
(C=O)
FFA
(-OH)H2O, ROH,
ROOH
Example of FTIR Spectrum of an Oil
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4000.0 3000 2000 1500 1000 600.0
Wavenumber (cm-1)
Absorbance
(A)
A
G
a
b
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1018.0 1010 1000 990 980 970 960 950 940 929.00.0300.05
0.10
0.15
0.20
0.25
0.30
0.35
0.40
0.45
0.500
Wavenumber (cm-1)
0% lard
20% lard
40% lard
60% lard80% lard
100% lard
b
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y = 3.3191x + 0.2462
R2= 0.979
0
10
20
30
40
50
60
70
4 6 10 12 14 18 22 28 34 36 40 42 44 46 50 52 54 60
Actual weight of lard content in shortening (g)
FTIR
valueof
lardcontentinshortening(g)
FTIR Calibration Model
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FTIR technique combined with chemometric analysis
It is 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 technique
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Thermoanalytical technique for monitoring changes in
physical or chemical properties of material by detecting
heat changes
Thermogram profile show the presence of lard in food
sample
Relatively simple, accurate and minimum amount ofsample needed
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A(GLD)
B(CRLD)
C(BT)
D(MT)
E(CF)
A(0%)
B(1%)
C(2%)
D(3%)
E(4%)
DSC cooling thermogram of
different animal fats
DSC cooling thermogram of RBDPO
adulterated with genuine lard
(increasing proportion)
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DNA technique is a favorite approach for species
identification because DNA is relatively stable even after
processing
Method for species identification from pork and lardsamples using PCR analysis
The analysis yielded excellent results for identification of
pig species in samples
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DNA EXTRACTION
PCR AMPLIFICATION
PCR-RFLP
SPECIES
IDENTIFICATIONFOOD
SAMPLES
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M1 1 2 3 4 5 6 7 10 11 12 13 14 M2
M1 : 100bp Ladder Marker
1 : Muttons meat
2 : Cows meat (beef)
3 : Chickens meat
4, 5, 6, 7 : Pigs meat (pork)
10: Chickens fat
11, 12, 13, 14 : Pigs fat
M2: 1kb Plus Marker
360bp
228bp
131bp
Restriction Enzyme Analysis of
PCR Amplified Cytochrome b Gene
(raw meat and fat samples)
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M A1 A2 A3 D1 D2 D3 K1 K2 P1 P2
228 bp
131 bp
500 bp
360 bp
Restriction Enzyme Analysis of PCR Amplified
Cytochrome b Gene (sausages)
M-1Kb DNA ladder
A1, A2 and A3- chicken sausages of different brands
D1, D2 and D3- beef sausages of different brands
K1 and K2- pork sausages of different brands
P1 and P2- unknown products
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Porcine-IDTM
is co-developed by Institute of
Halal Food UPM and Olipro
Biotechnology Sdn. Bhd.
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Anugerah Harta Intelek Negara 2009
Anugerah Eureka - Brussels, Belgium 2009
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ELISA is used to determine the level of antibodies in asample and useful because they are specific and arerelatively simple to perform.
Method for detection of pig derivatives qualitatively inthe food samples using ELISA technique
The analysis yielded excellent results for detection of pig
derivatives in samples
ELISA R lt
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1 2 3 4 5
A
B
C
D
E
FG
H
ELISA Results
A1- positive control;
B1 and C1- negative controls;
D1- mutton,E1- beef;
F1- chicken meat,
G1, H1, A2 and B2-pork;
C2- mutton fat;
D2- beef fat;
E2- chicken fat;
F2, G2, H2, A3- lard;
B3, C3 and D3- chicken sausages
with different brands;
E3, F3 and G3- beef
sausages with different
brands;H3 and A4- pork
sausages with different
brands;
B4 and C4- unknown
sausages;
D4, E4 and F4-
unknown casings;
G4, H4, A5 and B5-
bread with differentbrands;
C5 and D5- biscuits
with different
brands; E5-homemade biscuit
with 1% lard;
F5- homemade
biscuit with 50%
lard;
G5- homemade
biscuits with 100%
lard.
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THE WORK
CONTINUES
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Biopotential Telemetry EEG & ECG
Transmitter
receiver
Power lab system
Software
Stunning/ non-stunning
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Transmitter
Stunning/ non-stunning
Receiver PowerLab
Computer
EEG and ECG results
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LECO 4D GC TOF MS
LECO 4D GC TOF MS
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LECO 4D GC TOF MS
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METABOLOMICS : VOLATILE COMPOUNDS IN WHITE GRAPES
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No more bringing samples to lab On-site determination, easy, fast
Use of probe and primer
Determines presence of porcine DNA within 1 hour
one step, one button, one hour
Contains a PCR unit - reports results (positive/negative)
Can be operated by untrained personnel
Accurate proven, (0.001 % or 0.04 gram for each kg)
Potential for use in international standards
Fish industry an example
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Perdana Menteri, Datuk Seri Najib Tun Razak menyampaikan anugerahWorld Halal Research Summit 2009 kepada Dr. Yaakob sempena Mihas
2009 di Kuala Lumpur.
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SERDANG, 11 Mei
Pengarah Institut Penyelidikan HalalUniversiti Putra Malaysia (UPM), Prof. Dr. Yaakob Bin Che Mantelah diiktiraf sebagai saintis pertama yang menerima AnugerahSaintis Halal di World Halal Research Summit 2009
pengiktirafan itu berdasarkan kepelbagaian kajian dan
penyelidikan yang dijalankan bagi mengesan produk yangmengandungi kehadiran sumber haram pada produk makanan,kosmetik dan farmasateukal yang dilarang penggunaannyadalam syariah.
Kajian melibatkan kajian analisis makanan yang mengandungigelatin, lemak dan daging babi dan alkohol yang terkandungdalam makanan.
Melalui kaedah Real-Time PCR(Polmerase Chain Reaction) bagipengesanan DNA babi, kumpulan penyelidikannya turut berjayamemenangi Anugerah Harta Intelek Negara 2009 (AHIN09) dan
juga Anugerah Eureka di Brussel, Belgium.
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Halal science is crucial for providing evidence whenneeded in case of doubt.
New methods of analysis developed are reliable for
detection and traceability of non-halal component infood and other consumer products
It is hoped these scientific advances would contribute to
the integrity of Halal certificates and further supportingHalal food trade and industry
There is still a lot to be done with regard to this effort