Genetical Authentication Methods in Halal Foods

2. Rouya Ebrahimi
Department of Toxicology and Pharmacology, Faculty of Pharmacy, Mazandaran
University of Medical Sciences, Sari, Iran

3. Introduction
In Islam, every thing (food) is permitted (Halal) to be consumed, except “A B C D I S”
which is prohibited (Haram):
A: Alcohol and Drugs
B: Blood (flowing or congealed)
C: Carnivorous animals and birds or prey
D: Dead animals/Birds (that died of itself before slaughter)
I : Immolated Foods
S: Swine and its by-products

4. Importance of Halal Food
Global
> 1.8 billion Muslims globally, the total size of global halal food and non-food (such
as financial services, pharmaceuticals and cosmetics) industries is estimated at more
than RM 8 trillion. But the estimated halal food market ranges from USD 150 to
USD 500 billion a year
Key Halal Muslim Markets – 652 million
Algeria, Iran, Lebanon, Qatar,Turkey, Bahrain, Iraq, Malaysia, Saudi Arabia,
United Arab Emirates, Egypt, Jordan, Morocco, Syria, Yemen, Indonesia, Kuwait,
Oman,Tunisia
http://www.daganghalal.com/HalalInfo/WorldOfHalal.asp

5.  The world Muslim population has reached 1.8 billion in 2011 and will be
36% of the global populace by 2025.
 A number of Muslims and non-Muslim countries, such as Malaysia,
Indonesia, Thailand, China, India, Australia, New Zealand, Brazil,
Turkey, and Singapore, are competing with one another to capture the
huge opportunities of the global Halal food markets.
 Scientific innovation and a breakthrough in packaging technologies have
further made the physical identification of food components extremely
difficult or impossible. Thus, a sensitive, easily performable, and reliable
scientific method is extremely required to verify the ingredients in Halal
food products.
Importance of Halal Food

6. 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

7. 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

8. 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 VaporPrintTM

9. Electronic Nose (E-nose) Technology
 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

10. 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

11. 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

13. 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

14. THANK YOU