RECENT DEVELOPMENTS IN HALAL FOOD ANALYSIS

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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
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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 gt 6.5 billion world
  population
• Majority are in OIC member countries

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Organization of Islamic Countries (OIC)
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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

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Cont

• Halal is a Quranic 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

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Cont
The lives of every Muslims, including their
dietary requirements, are guided by Shariah Law

• 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.

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Al Quran Surah Al-Baqarah
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)
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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)
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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).

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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

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Halal Food Production - From Farm to Table
Farm
Raw material Animal Plant
Processing
Handling e.g. slaughtering
Ingredient Additive
Handling
Processing/Unit Operations Preliminary
operation Conversion operation Preservation
operation Product development
Packaging
Storage Distribution
Storage
Consumption
Transportation
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IIssues 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)

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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

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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

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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 MS15002004, JAKIMs Guidelines, Codex
  Alimentarious etc.

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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

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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

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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.

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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

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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 pigs 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

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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.

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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

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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

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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

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New Initiatives on Halal Food Analysis

• JAKIMs Halal Laboratories
• UPMs Halal Food Institute
• National Reference Laboratory for Halal Products

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Institute of Halal Food, UPM

• Approved by Ministry of Higher Education and
  officially set up in 1 June 2005 in UPM

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Cont

• 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 Malaysias vision to
  be a Global Halal Food Hub

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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

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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

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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

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Expended view of region 990-950 cm-1
0.500
b
0.45
0.40
0 lard 20 lard 40 lard 60 lard 80 lard 100
lard
0.35
0.30
Absorbance (A)
0.25
0.20
0.15
0.10
0.05
0.030
1018.0
1010
1000
990
980
970
960
950
940
929.0
Wavenumber (cm-1)
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FTIR Calibration Model
                                                 
     
                                                 
     
                                                 
     
                                                 
     
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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

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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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VaporPrintTM
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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

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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

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DSC Thermogram
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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

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SPECIES IDENTIFICATION
FOOD SAMPLES
DNA EXTRACTION
PCR-RFLP
PCR AMPLIFICATION
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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
500 bp
360 bp
228 bp
131 bp
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
Restriction Enzyme Analysis of PCR Amplified
Cytochrome b Gene (sausages)
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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

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ELISA Results
1 2 3 4 5
A
B
C
D
E
F
G
H
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.
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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

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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

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Cont

• We hope these advances would contribute to the
  credibility of Malaysian Halal Certification
  Programme

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THANK YOU WASSALAM