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complex
Increase in trade needs Increase in complexity of food processing
market
It is very challenging and increasingly difficult for Muslims
White Fungus
Lard is an example of haram ingredient Lard could be effectively blended with other vegetable
could be unintentional
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
Nearly half the samples contained traces of DNA from pigs and all but one of these were labelled as halal
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
Sausages
expired
halal
Halal Science: Scientific methodology to ensure Halal compliance according to Islamic religious requirements
Reliable state-of-the-art scientific methods are urgently needed for detection of non-halal components (e.g porcine origin) in food products
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
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
adulteration in food
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
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
Absorbance (A)
b A G
4000.0
3000
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)
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
FTIR technique combined with chemometric analysis It is able to detect and quantify the level of lard
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 RBDPO adulterated with genuine lard (increasing proportion)
SPECIES IDENTIFICATION
FOOD SAMPLES
PCR AMPLIFICATION
M1 1
10
11 12
13 14 M2
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
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
sample and useful because they are specific and are relatively simple to perform.
Method for detection of pig derivatives qualitatively in
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.
Software
receiver
Transmitter
Stunning/ non-stunning
Transmitter
Receiver
PowerLab
LECO 4D GC TOF MS
LECO 4D GC TOF MS
Perdana Menteri, Datuk Seri Najib Tun Razak menyampaikan anugerah World Halal Research Summit 2009 kepada Dr. Yaakob sempena Mihas 2009 di Kuala Lumpur.
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.
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