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Instrumentations and Analysis Techniques for Halal Authentication and its Current Reality in the Muslim World
Dzulkifly Mat Hashim Faculty of Food Science and Technology, University Putra, Malaysia The First Gulf Conference on Halal Industry and its Services 24-26 January 2011 Holiday Inn Hotel, Al-Salmiyah, State of Kuwait
أدوات القياس وتقنيات التحليل لمصادقة الحالل، وواقعھا الحالي في العالم اإلسالمي
ذو الكفل مات ھاشم كلية العلوم وتقنية الغذاء ،جامعة بوترا ،ماليزيا مؤتمر الخليج األول لصناعة الحالل وخدماته 26-24يناير 2011 فندق ھوليدي إن – السالمية – دولة الكويت
APPLICATION OF THE HALAL PRINCIPLES In the selection of food and drink, Islam has laid down a few very important guidelines:
Whether the consumption of such food (product) is prohibited by Allah (swt)
Whether the food (product) is obtained through Halal or haram means Whether the food (product) has, at any stage of its production or processing, been added or comes into contact with a prohibited ingredient
Whether or not the material or any of its added composite is harmful to health
SOURCE:
MS 1500 (2009) MALAYSIAN STANDARD FOR HALAL FOODS : GENERAL GUIDELINES
HALAL FOODS Halal foods shall meet the following criteria: Does not contain a part or ingredients derived from human Do not comprise of or contain any part of an animal that is forbidden to be used or consumed by a Muslim by Shariah Law, or that is not slaughtered according to Shariah Law Do not contain any material or genetic modified organism (GMO) which are decreed as najs according to Shariah Law SOURCE:
MS 1500 (2009) MALAYSIAN STANDARD FOR HALAL FOODS : GENERAL GUIDELINES
HALAL FOODS (cont’d) Is not prepared, processed, manufactured or stored using any equipment that is contaminated with things that are najs according to Shariah Law. During its preparation, processing, manufacturing or storage, the medicinal product is not in contact or near with any materials that does not meet the requirements stated in items above Do not endanger the consumer or the user SOURCE:
MS 1500 (2009) MALAYSIAN STANDARD FOR HALAL FOODS : GENERAL GUIDELINES
HALAL CRITICAL AREAS 1. Raw materials : animal or plant origin? 2. Slaughtering : according to Islamic law or Halal compliant? 3. Processing operations/equipment – any cross-contamination? 4. Packaging/Storage/Transportation (containers and vessels) – packaging composites or additives contain animal derivatives? 5. Food ingredients and additives
Pig and by-products (e.g. lard, gelatin), derivatives (protein hydrolysate)
Enzymes
Emulsifiers
Alcohol (ethanol from intoxicants)
6. Biotechnology and GMF (genetically modified food) 7. Safety and quality aspects (aspect of ‘Thoyyiba’)
GUIDELINES ON HALAL CRITICAL AREAS
Is the product sourced from animal? 1.
Type of animal (permissible animals only)
2.
Slaughtering (must be according to procedure prescribed by Shariah)
3.
At which stage the raw materials or derivatives are removed from the animal?) (limolin, keramin and vitamin D3, amino acids, L-cystein, gelatin and lard)
Is the product extracted from plants, vegetables or chemical in nature? Generally, no issue except if proven to be poisonous or intoxicating
Is it derived from aquatic products? Generally, acceptable except poisonous or intoxicating
GUIDELINES on Halal CRITICAL AREAS (continued)
Ethanol (Alcohols from intoxicating beverages are forbidden)
Processing of products?
1.
Contamination? Separation from Halal and Haram?
2.
Materials for brushes and belt conveyers?
3.
Processing aids (e.g., enzymes, excipients, binders)
Others : Human parts (placenta, hair), Insects (cochineal colour, oil or protein hydrolysates from insects deemed as filth)
ANALYTICAL METHODS FOR HALAL AUTHENTICATION
HALAL ANALYTICAL TECHNIQUES: Current situation For lipid-based materials: Fatty Acid Methyl Ester analysis (FAME) using Gas Chromatography using Flame Ionization Detector (FID) is not adequate to determine source of origin of fats and oil present For protein-based materials : High Performance Liquid Chromatography (HPLC) based on amino acids analysis is not adequate to determine source of proteins Deoxyribose Nucleic Acid (DNA) techniques such as Real Time – Polymerase Chain Reaction (RT-PCR) can assist in determining the source of origin, in particular if enough amount of DNA is present in the material
DEVELOPMENT OF HALAL ANALYTICAL METHODS
DEVELOPMENT OF HALAL ANALYTICAL METHODS
GAS CHROMATOGRAPHY-TIME OF-FLIGHT-MASS SPECTROMETER
PCA PLOT OF ETHANOL FROM DIFFERENT BOTANICAL SOURCES
Nipah ethanol ne
ne ne
pe3 pe3 pe3 pe2 pe2
Pineapple ethanol pe1 pe1 pe1
pe2
se2se2 se3 se1 se1 se2
Sugarcane ethanol
ce
ce
ce
Cassava ethanol
ISOTOPE RATIO MASS SPECTROMETER (IRMS) ANALYSIS
13C
OF ETHANOL : IRMS RESULTS
SUCROSE CELLULOSE
IRMS ON GELATINE : NITROGEN VS. OXYGEN From 15N it may be inferred that sample J is a mixture of porcine and bovine gelatin, whereas sample C may be derived from bovine gelatin only.
LIQUID CHROMATOGRAPHY MASS SPECTROMETER (LC MS) ANALYSIS
LC MS/MS ANALYSIS: GELATIN PEPTIDE MARKERS
AB SCIEX 4000 QTRAP
POTENTIAL PORCINE GELATIN PEPTIDES MARKERS GETGPAGPAGPVGPVGAR *PGEAGPPGPPGPAGEK TGQPGAVGPAGIR *TGETGASGPPGFAGEK
GENGPVGPTGPVGAAGPAGPNGPPGPAGSR
GYPGNPGPAGAAGAPGPQGAVGPAGK *GETGPSGPAGPTGAR
GEVGLPGVSGPVGPPGNPGANGLPGAK
*GPTGDPGK *GPTGPAGVR QGPSGPSGER
DGQAGHK
Unique peptides in porcine – compared to bovine
PROFILE COMPARISON BETWEEN BOVINE AND PORCINE GELATINS
Porcine
Bovine
Same MRM methods
CONFIRMATION OF POTENTIAL MARKER PEPTIDES
GETGPSGPAGPTGAR
GPTGPAGVR
Porcine
Porcine
Bovine
Bovine
These two peptides are most distinct compared to others
LC -MS-MS PROTEOMICS ON HALAL COMPLIANT SLAUGHTER OF CHICKEN
Source : Azura Amid et al (2009). Development of a rapid and reliable method for identification of halal slaughtered chicken. Proceedings of the Analysis X Conference, Kuala Lumpur.
ANIMAL DERIVED COMPONENTS IN PACKAGING Calcium and aluminum stearate salts (slip agents) impart lubricity, preventing the polymer from sticking to metal surfaces during extrusion or mold release. Stearates bind to and inactivate trace polymerization catalysts remaining in the polymer blend. Stearates applied directly to molds and extruders provide lubricity. Stearates additives are inexpensive and work well.
CONCLUSION From the Halal perspective, compliance of some ingredients and products in the food and pharmaceutical industries remain unresolved Traceability for Halal certification that is currently in place rely on documentation It is imperative to develop robust scientific methods for traceability in Halal compliance of ingredients and products Consolidation of analytical techniques in certification and traceability systems will assist integrity and will result in a more rapid growth of the Halal industry
Thank You
