In the past food was produced locally - no need for

organized religious supervision

Halal is simple; however, the industry is becoming more

complex
Increase in trade needs Increase in complexity of food processing

 Technological development and the diversification of

sources acquired globally for food processing and production

Availability of numerous number of processed foods in the

market
It is very challenging and increasingly difficult for Muslims

to ensure the halal status of food in the market.

This trend has raised concerns among Muslim consumers

regarding new processed food.

 Adulteration is an issue of major concern in the food

trade and industry globally.

Involves the replacement of high cost ingredients with

lower grade and cheaper substitutes.

The result can be very attractive and lucrative for food

manufacturers or raw material suppliers.

White Fungus

Birds Nest Pigskin

Source : Suqin Sun, Tsinghua University, China

 Lard is an example of haram ingredient Lard could be effectively blended with other vegetable

oils 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

 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 for

adulteration and authenticity of chicken using molecular biology techniques - samples with halal label revealed that they were adulterated with pig DNA
In Indonesia, the episodes on Pig Fat Scare, 1998 and MSG

adulterated with enzyme derived from pig, 2001

In Thailand, Muslim Frozen Food Sausage Scandal 1997,

lard in palm oil, 1998, undeclared gelatine 2001 etc

Nearly half the samples contained traces of DNA from pigs and all but one of these were labelled as halal

 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 it

is transported and stored.

Other ingredients, such as animal protein, are often

added to help the meat retain the water, even after cooking.
Issue of transparency, labelling

 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 bread preparation

Sausages

with non-halal casing, certificate and old halal logo

expired

halal

Fish feed with pig by-products

Halal Science: Scientific methodology to ensure Halal compliance according to Islamic religious requirements

 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

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, Chulalongkorn University (HSC)

 Electronic Nose (E-nose) technology Fourier Transform Infrared (FTIR) spectroscopy Differential Scanning Calorimetry (DSC) Molecular Biology techniques

Electronic Nose

 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 samples 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)

1% lard

3% lard

5% lard

7% lard

10% lard

100% lard

 E-nose is an alternative technology which offers 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)

It could fulfil the need for rapid detection of lard

adulteration in food

 Spectroscopy is the study of the interaction of EMR

with matter
IR has been used to provide information on the

molecular composition and structure of a diverse range of materials such as fats and oils
Food samples (e.g. chocolate, cake, biscuits) were

analyzed to identify the differences in FTIR spectra profiles

Fourier Transform Infrared Spectroscopy

1.8 1.6 1.4

(CH) -CH2 and -CH3

2924
2854 (C=O) ester 1746 Fingerprint region 1.0 1164 0.8 0.6 0.4 0.2 (C-H) cis bonds 3004 (-OH) H2O, ROH, ROOH (C=O) FFA 1463 (C=O) aldehydes 1654 2679 1238 1376 1116 (CH2)n rocking 722 -C=C-H trans bonds 967

Absorbance

1.2

(C=O) ketones
3000 2000 Wavenumber (cm-1) 1500 1000 500.0

0.00 4000.0

Example of FTIR Spectrum of an Oil

Absorbance (A)

b A G

4000.0

3000

2000 1500 Wavenumber (cm-1)

1000

600.0

0.500 0.45 0.40 0.35 0.30 0.25 0% lard 20% lard 40% lard 60% lard 80% lard 100% lard b

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)

FTIR Calibration Model

70 60

FTIR value of lard content in shortening (g)

50

40

y = 3.3191x + 0.2462
30

R = 0.979

20

10

0 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 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

 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 of

sample needed

A(GLD)

A(0%) B(1%)

B(CRLD)

C(2%)
C(BT) D(MT) D(3%) E(4%) E(CF)

DSC cooling thermogram of different animal fats

DSC cooling thermogram of RBDPO adulterated with genuine lard (increasing proportion)

 DNA technique is a favorite approach for species

identification because DNA is relatively stable even after processing

Method for species identification from pork and lard

samples using PCR analysis

The analysis yielded excellent results for identification of

pig species in samples

SPECIES IDENTIFICATION

FOOD SAMPLES

DNA EXTRACTION PCR-RFLP

PCR AMPLIFICATION

M1 1

10

11 12

13 14 M2

M1 : 100bp Ladder Marker

1 : Muttons meat
360bp 228bp 131bp

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

Restriction Enzyme Analysis of PCR Amplified Cytochrome b Gene (raw meat and fat samples)

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- 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

Restriction Enzyme Analysis of PCR Amplified Cytochrome b Gene (sausages)

Porcine-IDTM is codeveloped by Institute of Halal Food UPM and Olipro Biotechnology Sdn. Bhd.

 Anugerah Harta Intelek Negara 2009 Anugerah Eureka - Brussels, Belgium 2009

 ELISA is used to determine the level of antibodies in a

sample and useful because they are specific and are relatively simple to perform.
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

ELISA Results
1 A 2 3 4 5

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 A4pork sausages with different brands; B4 and C4- unknown sausages; D4, E4 and F4unknown casings; G4, H4, A5 and B5bread with different brands; C5 and D5- biscuits with different brands; E5homemade biscuit with 1% lard; F5homemade biscuit with 50% lard; G5homemade biscuits with 100% lard.

THE WORK CONTINUES

Biopotential Telemetry EEG & ECG

Software

receiver

Power lab system

Transmitter

Stunning/ non-stunning

Transmitter

Receiver

PowerLab

Computer EEG and ECG results

LECO 4D GC TOF MS

LECO 4D GC TOF MS

METABOLOMICS : VOLATILE COMPOUNDS IN WHITE GRAPES

 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

Perdana Menteri, Datuk Seri Najib Tun Razak menyampaikan anugerah World Halal Research Summit 2009 kepada Dr. Yaakob sempena Mihas 2009 di Kuala Lumpur.

 SERDANG, 11 Mei Pengarah Institut Penyelidikan Halal

Universiti Putra Malaysia (UPM), Prof. Dr. Yaakob Bin Che Man telah diiktiraf sebagai saintis pertama yang menerima Anugerah Saintis Halal di World Halal Research Summit 2009 pengiktirafan itu berdasarkan kepelbagaian kajian dan penyelidikan yang dijalankan bagi mengesan produk yang mengandungi kehadiran sumber haram pada produk makanan, kosmetik dan farmasateukal yang dilarang penggunaannya dalam syariah. Kajian melibatkan kajian analisis makanan yang mengandungi gelatin, lemak dan daging babi dan alkohol yang terkandung dalam makanan. Melalui kaedah Real-Time PCR (Polmerase Chain Reaction) bagi pengesanan DNA babi, kumpulan penyelidikannya turut berjaya memenangi Anugerah Harta Intelek Negara 2009 (AHIN09) dan juga Anugerah Eureka di Brussel, Belgium.

 Halal science is crucial for providing evidence when

needed in case of doubt.

New methods of analysis developed are reliable for

detection and traceability of non-halal component in food and other consumer products
It is hoped these scientific advances would contribute to

the integrity of Halal certificates and further supporting Halal food trade and industry
There is still a lot to be done with regard to this effort