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Analysis About Halal Food Development
Citation preview
RECENT DEVELOPMENTS IN HALAL FOOD ANALYSIS
YAAKOB B. CHE MAN, Ph.D
INSTITUTE OF HALAL FOOD
Universiti Putra Malaysia
In conjuction with the Annual General Meeting of MIFT,
20 May 2006, Subang Jaya, Selangor
Introduction Introduction
Increasing awareness of Muslim consumers on their religious obligations creates greater demand for halal food and other consumer goods
~ 2 billion Muslims out of > 6.5 billion world population
Majority are in OIC member countries
Organization of Islamic Countries (OIC)
Cont… Cont…
Trade in halal food is enormous - estimated annual halal food value ~ USD 347 (RM 1,317) billion globally
Lucrative market and huge opportunities for halal food business - domestic and international trade
Many companies are looking at halal concept as a new tool for marketing
Cont… Cont…
Halal is a Qur’anic term meaning ‘permitted, allowed or lawful’. Halal when used in relation to food and other consumer goods, means “permissible for consumption and used by Muslims’
Haram is the opposite of halal. Shubhah or Mashbooh, means doubtful or suspected
Halal and haram are serious matters in Islam
Shariah Law means Islamic Law based on the Quran, Hadith, Ijma’ and Qiyas
A particular food or other consumer product becomes halal or haram if it is considered so through any one of the above mentioned sources
or Fatwa (religious rulings) issued by competent Islamic Authorities.
The lives of every Muslims, including their dietary requirements, are guided by Shariah Law
Cont…
“O ye people! Eat of what is on earth, Halal and
good; and do not follow the footsteps of the Evil
One, for he is to you an avowed enemy.”
(Verse 168)
Al Quran Surah Al-Baqarah:Al Quran Surah Al-Baqarah:
Al-Quran Surah Al-Maidah
“O ye who believe! Forbid not the good thing which
Allah hath made Halal for you, and transgress not.
Lo Allah loveth not transgressors. Eat of that which
Allah hath bestowed on you as food Halal and
Good, and keep your duty to Allah in Whom ye are
believers.”
(verse 87 –88)
Hadith Bukhari and Muslim
“Halal is clear and Haram is clear; in between these two are certain things that are shubhah (suspected). Many people may not know whether those items are Halal or Haram. Whosoever leaves them, he is innocent towards his religion and his conscience. He is, therefore, safe. Anyone who gets involved in any of these suspected items, he may fall into the unlawful and the prohibition. This case is similar to the one who wishes to raise his animals next to a restricted area, he may step into it. Indeed for every landlord there is a restricted area. Indeed the restrictions of Allah are the unlawful (Haram).”
Cont…
Ensuring food and other consumer products authentically halal is obligatory for every Muslims
Hence, certification and verification of every item for halal compliance by competent Islamic Authorities, such as JAKIM, is extremely important
Halal Food Production - From Farm to Table
Farm
Raw material:*Animal*Plant
Processing
Handlinge.g. slaughtering
Processing/Unit Operations*Preliminary operation*Conversion operation
*Preservation operation*Product development
Ingredient &Additive
Handling
Packaging
Storage
Transportation
Storage & Distribution
Consumption
I
Issues in Halal Food Production
Issues in Halal Food Production
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’)
Cont…
Halal is not just end-product certification but involves approval of all ingredients and all food processing at every stage of the production – from farm to table concept
Cont…
• Due to breathtaking technological development today and the diversification of sources acquired globally for food processing and production - various kinds of processed foods are available in the market
• It is very challenging and increasingly difficult for Muslims to ensure halal status of food in the market
• This trend has raised concerns among Muslim consumers regarding new processed food
Cont…
Food is only halal if the entire food chain, from farm to plate, is processed, handled and stored in accordance to Shariah or Islamic Guidelines, e.g MS1500:2004, JAKIM’s Guidelines, Codex Alimentarious etc.
Adulteration of Food
Adulteration is an issue of major concern in the food industry globally
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
Adulteration with Porcine-based
Products 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
Al-Quran Surah 2: Verse 173
“He has only forbidden you dead meat, and blood, and the flesh of swine and that on which any other name hath been invoked besides that of Allah. But if one is forced by necessity, without willful disobedience, nor transgressing due limits, - then is he guiltless. For Allah is oft-forgiving, most merciful.”
Cont…
• Many fraudulent and deception cases reported worldwide involving adulteration of haram ingredients in halal food (especially porcine-based products), misuse of halal label, etc
• E.g. 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
Recent Issues of Processed Halal Food Fraud in Malaysia
Non-halal (pork) moon cakes with halal logo Pigs and chicken stored together Issue on bread using lard Brushes using pig’s bristle (fur) in cake and bread
preparation Minced pork with halal label Sausages with non-halal casing, expired halal
certificate and old halal logo etc
Cont…
In the past, many Muslims may have consumed processed food claimed to be halal but adulterated with non-halal ingredients and additives
Food producers/manufacturers/food service providers should be more sensitive and responsible to label their products.
Challenges in Halal Food Analysis
• Halal food is sensitive and serious matter to Muslim
• With many fraudulent issues around, more stringent monitoring should be established by the Islamic Authorities.
• Authentication and verification for halal has become one of a major challenges in analysis of processed food
• At present, very limited analytical methods available for halal food verification
• Rapid and reliable methods are urgently needed for detection of non-halal components (e.g porcine origin) in food products
Cont…
Currently, Chemistry Department (MOSTI) is the official laboratory doing all halal food analysis
Received request for halal verification from various quarters : JAKIM KPDNHEP Ministry of Health Jabatan Agama Islam Negeri Private companies etc
Cont…
Current Methods of Analysis used for Halal Food Authentication
DNA-Polymerase Chain Reaction
DNA-sequencing
Gas Chromatography – FAC/FAME and TAG Analysis
Microscopic determinations
Chemical Testing
New Initiatives on Halal Food Analysis
JAKIM’s Halal Laboratories
UPM’s Halal Food Institute
National Reference Laboratory for Halal Products
Institute of Halal Food, UPM
Approved by Ministry of Higher Education and
officially set up in 1 June 2005 in UPM
Objectives:
to carry out R & D on halal food production to develop new methods for halal food analysis to provide professional services on halal food related
matters to actively contribute together with other agencies
towards achieving Malaysia’s vision to be a Global Halal Food Hub
Cont…Cont…
IMH developed several new analytical approaches for detection of halal food adulteration
Since porcine-based products are widely used in food and is the biggest issue in halal food, we are developing techniques for detecting pork and lard in some food items claimed to be halal
Cont…
Development of Potential Methods for Detection and Monitoring of Halal Food
• Fourier Transform Infrared (FTIR) spectroscopy
• Electronic Nose (E-nose) technology
• Differential Scanning Calorimetry (DSC)
• Molecular Biology techniques
FTIR Spectroscopy
• 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
Expended view of region 990-950 cm-1
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)
Ab
sorb
ance
(A
)
0% lard20% lard40% lard60% lard80% lard100% lard
b
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)
FT
IR v
alu
e o
f la
rd c
on
ten
t in
sh
ort
enin
g (
g)
FTIR Calibration Model
Electronic Nose (E-nose) Technology
• 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 TM
SAW detector response vs time. Pure RBD palm olein (pink) overlay with RBD palm olein adulterated with 5% lard (black)
VaporPrintTM
1% lard 3% lard 5% lard
7% lard 10% lard 100% lard
Cont…
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 fulfil the need for rapid detection of lard adulteration in food
Differential Scanning Calorimetry
• Thermoanalytical technique for monitoring changes in
physical or chemical properties of material by
detecting the heat changes
• Thermogram profile show the presence of lard in food
sample
• Relatively simple, accurate and minimum amount of
sample needed
DSC Thermogram
DNA-based technique
• DNA technique is a favorite approach for species identification because DNA is relatively stable even after processing
• We developed 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
DNA EXTRACTION
PCR AMPLIFICATION
PCR-RFLP
SPECIES IDENTIFICATION
FOOD SAMPLES
M1 1 2 3 4 5 6 7 10 11 12 13 14 M2
M1 : 100bp Ladder Marker
1 : Mutton’s meat
2 : Cow’s meat (beef)
3 : Chicken’s meat
4, 5, 6, 7 : Pig’s meat (pork)
10: Chicken’s fat
11, 12, 13, 14 : Pig’s fat
M2: 1kb Plus Marker
≈360bp
228bp
131bp
Restriction Enzyme Analysis of PCR Amplified Cytochrome b Gene
(raw meat and fat samples)
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- sosej ayam berlainan jenama
D1, D2 and D3- sosej daging lembu berlainan jenama
K1 and K2- sosej babi berlainan jenama
P1 and P2- sosej yang tidak dikenalpasti
Protein-based technique
• ELISA is used to determine the level of antibodies in a sample and useful because they are specific and are relatively simple to perform.
• We developed method for detection of pig derivatives qualitatively in the food samples using ELISA technique
• The analysis yielded excellent results for detection of pig derivatives in samples
1 2 3 4 5
A
B
C
D
E
F
G
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 different brands;
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.
Conclusion
Halal and haram are sensitive and serious matters to
every Muslim
Properly processed and certified halal food is
pertinent to capture the lucrative halal food market
Adulteration and contamination of non-halal
components are major concern in food processing
and production
Cont…
Development on methods of detection adulteration are urgently needed for halal food verification and certification
New analytical methods of analysis developed by our research group is simple, rapid and reliable for detection of pork and lard in food and other consumer products
These analytical methods have potential to be utilised by halal food authorities responsible for authentication of halal food such as JAKIM
Cont…
We hope these advances would contribute to the
credibility of Malaysian Halal Certification Programme
THANK YOU & WASSALAM