food authenticity of halal food andriati ningrum

Andriati Ningrum1141576

What is Halal ?Halal (Arabic ḥalāl, "permissible") is a term designating any object or an

action which is permissible to use or engage in, according to Islamic law. The

term is used to designate food seen as permissible according to Islamic law. The

opposite of this word is haraam.

The global halal market is increasing (Nestle, 2009; The‐Economist, 2009). The

halal food market is currently worth 16% of the entire global food industry and

could account for 20% of world trade in food products in the future (Nestle,

2009).

Asia, Africa and Europe account for respectively 63%, 24%, and 10% of the

global market (Hashim, 2010).

Raw materials – animal or plant origin/imported

Slaughtering

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’)

Issues in Halal Food Production

(Cheman, 2006)

Halal Standards and Certification

(Spiegel et al., 2012)

Halal Standard and Guidelines Worlwide

Organization of Islamic Countries (OIC)

(Cheman, 2006)

Halal Logo’s

Halal Certificate

Halal Certificate’s

Halal Food Production ‐ From Farm to Table

Farm

Raw material:*Animal*Plant

Processing

Handlinge.g. slaughtering

Processing/Unit Operations*Preliminary operation*Conversion operation*Preservation operation*Product development

Ingredient &Additive

Handling

Packaging

Storage

Transportation

Storage & Distribution

Consumption

Study Case in Indonesia

2011 estimate 237,424,363 (4th) 86% Moslem

Indonesia

http://en.wikipedia.org/wiki/List_of_countries_by_population

Cases in Indonesia

http://www.just‐food.com/news/international‐outrage‐over‐ajinomotos‐use‐of‐pork‐enzyme‐in‐halal‐food‐escalates_id87474.aspx

Pork enzymes were being used in the production of the widely used flavourenhancer, monosodium glutamate (MSG). The Indonesian Ulemas Council (MUI) uncovered the illegal use of bactosoytone when it began an audit of the company in September 2000.

Cases in Indonesia (2)

http://www.tempo.co/read/news/2010/09/03/177276226/Penjual‐Bakso‐Sapi‐Campur‐Babi‐Diberi‐Sanksi‐Ringan

Sheep meat were mixed with pork meat in the production of meatball

LPPOM MUI• Lembaga Pengkajian Pangan Obat‐obatan dan Kosmetika ‐Majelis Ulama Indonesia (LPPOM – MUI), is an institution formed by MUI to run MUI function in protecting muslim consumers in consuming products of foods, drugs, and cosmetics

• Establish on January 6th, 1989 in Jakarta

• MissionTo establish and develop halal standard and inspection systemTo halal certify foods, drugs and cosmetics consumed by the peopleTo educate people and be aware to only consume halal products limitedlyTo provide complete and comprehensive information about halalness of products from various aspects integratedly

Auditor of LPPOM MUIAuditor is a person assigned by LPPOM – MUI through a selection process including his/her competency, quality and integrity to conduct halal audit. Auditor is a representative of ulama and a witness to find facts on halal production of a company.

MUI Fatwa CommitteeMUI Fatwa Committee is one of MUI committees whose task to produce an Islamic legal opinion about law status on certain case. Members of fatwa committee are representative of Islamic organizations in Indonesia

FatwaFatwa is Islamic legal opinion about law status of a certain case. In halal certification process, fatwa output is the halal or haram status of product(s) based on auditing process performed by LPPOM – MUI.

Halal CertificateHalal Certificate (HC) is a written fatwa issued by MUI to state the halalness of a product based on auditing process performed by LPPOM – MUI.

Internal Halal AuditorInternal Halal Auditor is staff(s) officially appointed by Company Management to coordinate implementation of HAS.

HAS AuditHAS Audit is audit on Halal Assurance System implementation in the halal certified company.

1st HAS Document

Registration Product Certification Document

Product Audit

Audit Evaluation

Audit Memorandum

No

Yes

2nd HAS Document

Halal Certificate

FatwaNo

Yes

Procedure Halal Certification

MUI HALAL CERTIFICATE

Assesment for Halal Center in GMU

Centre of Halal : Research, Seminar, Conference etc

http://lppt.ugm.ac.id/berita‐204‐the‐2nd‐international‐seminar‐on‐halalness‐and‐safety‐of‐food‐and‐pharmaceutical‐products.html

GMU

Authentification Methods for Assesment of Halal Food

(Spiegel et al., 2012)

Authentification Methods for Assesment of Halal Food (2)

(K. Nakyinsige et al. , 2012)

Food Authenticity‐ How?

GC‐MSIR‐ Spectroscopy NMR

HPLC GC PCR E‐Nose

Examples :

Fourier Transform Infrared (FTIR) spectroscopyElectronic Nose (E‐nose) technologyDifferential Scanning Calorimetry (DSC)Molecular Biology techniques

FTIR SpectroscopyFood samples (chocolate, cake, biscuits) can be analyzed to identify the differences in FTIR spectra profiles (Fourier Transform Infrared Spectroscopy)

FTIR technique can be able to detect and quantify the level of lard adulterated in food samples

FTIR : Fourier Transform Infrared

FTIR Methods to determine difference of Gelatine Bovine and Pork

The frequencies at which major peaksoccurred are shown in Fig. 1. Gelatins derivedfrom porcine exhibited spectra very similar tothose for gelatins derived from bovine.

(D.M. Hashim et al., 2010)

Gelatine Powder

FTIR Methods to determine difference of Gelatine Bovine and Pork (2)

As illustrated in Fig. 2, samples with different concentration of gelatin showed different spectra and all of them follow the correct sequences according to the concentrations. The spectrum showed the sensitivity of FTIR and its capability of discriminating between sample concentrations.


FTIR Methods to determine difference of Gelatine Bovine and Pork (3)

The spectra of both porcine and bovine gelatin samples were found to be indistinguishable when analysed at a resolution of 2 cm‐1 (Fig. 4). However, when the comparison was done based on the intensity of the spectra, a slight difference was obtained to enable the results to be clustered using the discriminantanalysis technique.


*

Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy (1) The representative spectra of

fats obtained from theextraction of pork and beefmeatballs are demonstrated inFig. 1.These spectra look very similarand show a typicalcharacteristic of absorptionbands for common TGs.The assignments of prominentpeaks were compiled inTable 1*.

Indonesian Traditional Meatball(Rohman et al., 2009)

*

Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy (2)

Symmetric Asymmetric In-plane scissoringIn-plane rocking

Out-of-plane wagging

Out-of-plane twisting

(Rohman et al., 2009)

The ratio of peak height (R) at 1117 and 1097 cm−1 in beef fat (BF) was much higher than that of pork fat (PF). Consequently, increasing PF concentrations in meatball formulation will result in reducing the ratio value, approaching the height ratio of PF at 1117 and 1097 cm−1 (Fig. 2).

Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy (3)

(Rohman et al., 2009)

DNA‐based technique

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 of a conserved region e.g. in the mt cyt b gene

The analysis yielded excellent results for identification of pig species in samples

(Cheman, 2006)

DNA EXTRACTION

PCR AMPLIFICATION

PCR‐RFLP

SPECIESIDENTIFICATION

FOOD SAMPLES

RFLP : Restriction fragment length polymorphism

Fig. 1. Electrophoresis analysis of DNA extraction from meat and fat samples. M‐1 kb plus DNA ladder; 1, mutton; 2, beef; 3, chicken meat; 4,5,6 and 7, pork; 8, mutton fat; 9, beef fat; 10, chicken fat; 11, 12, 13 and 14, lard.

Analysis of raw meats and fats of pigs using PCR for Halal authentication (1)

A band of high intensity appeared in the lanes (Fig. 1). This showed that a significantly high yield genomic and mt‐DNA xtracted from meat and fat samples can be used as template for PCR amplification of the cyt b.

(Aida et al. , 2005)


Fig. 2. Electrophoresis analysis of cytochrome b PCR products amplified from meat and fat samples. M‐100 bp DNA ladder; 1, mutton; 2, beef; 3, chicken meat; 4,5,6 and 7, pork; 8, mutton fat; 9, cow fat; 10, chicken fat; 11,12,13 and 14, lard; N‐negative control (no DNA).

Agarose gel electrophoresis of the PCR amplified products (Fig. 2) from the samples resolved a band of approximately 360 bp for the detection of cyt b gene.The result shows that the meat and fat samples produced enough mt‐DNA for PCR amplification of the cyt b gene. The amplification of an approximately360 bp fragment is consistent with the results reported by Meyer et al. (1995).

(Aida et al. , 2005)


In this study, the PCR products from pork and lard were digested with RE BsaJI, which generates the expected fragments of 131 and 228 bp (Fig 1a)Thus, the standard restriction pattern for pork can be generated by PCR‐RFLP using pork meat.

Fig. 3. BsaJI restriction profile of cytochrome b PCR products amplified from meat and fat samples. M1‐100 bp DNA ladder; 1, mutton; 2, beef; 3,chicken meat; 4,5,6 and 7, pork; 10, chicken fat; 11,12,13 and 14, lard; M2‐1 kb plus DNA ladder.

(Aida et al. , 2005)RFLP : Restriction fragment length polymorphism

http://www.r‐biopharm.com/product_site.php?language=english&product_id=1555

Mixtures of food products containing porcine gelatine were individuallyprepared by grinding gum drops or marshmallow together with porcine gelatine,and mixing to a fine powder. The composition of these mixtures is shown inTable 1.

Detection of porcine DNA in gelatine and gelatine‐containing processed food products—Halal/Kosher authentication (1)

(Y. Demirhan et al 2012)


Experiments were then conducted taking various mixtures of bovineDNAwith additions of 10.0%, 1.0% and 0.1% porcine DNA (DNAfrom gelatine used in this study). These results are shown in Table 2where it can be seen that samples of bovine DNA containing 0.1% porcineDNAwere all found to be negative.

(Y. Demirhan et al 2012)Ct stands for Cycle threshold and it's a measure of the number of PCR cycles


Typical Ct curves for detection of porcine DNA at different levels, byrealtime PCR are shown in Fig. 1. Thus, for any sample of gelatinedesignated as Halal, if any cross‐contamination of raw materials such asincorporation of some pig skins had occurred during manufacture, thetest would be sufficiently sensitive to detect 1.0% adulteration.


The results of a small survey of retail products are shown in Table 4.One product (cake covered with gelatine) from the Turkish retail market wasfound to have a Ct value of 36.3 clearing indicating that this productcontained porcine DNA. This product was therefore not Halal and thelabelling failed to indicate the use of porcine gelatine.



Protein-based techniqueELISA 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 can be approached by using ELISA technique

The analysis yielded excellent results for detection of pig derivatives in samples

(Cheman, 2006)ELISA : Enzymatic Linked Immunoabsorbed Assay

1 2 3 4 5

ABC

D

EFGH

ELISA Results

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 sausageswith different brands;

E3, F3 and G3‐ beefsausages with differentbrands;H3 and A4‐ porksausages with differentbrands;B4 and C4‐ unknownsausages;D4, E4 and F4‐ unknowncasings;G4, H4, A5 and B5‐ breadwith different brands;

C5 and D5‐ biscuitswith differentbrands; E5‐homemade biscuitwith 1% lard;F5‐ homemadebiscuit with 50% lard;G5‐ homemadebiscuits with 100%lard.

(Cheman, 2006)

Electronic Nose (E-nose) TechnologyAn 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

(Cheman, 2006)

SAW detector response vs time. Pure RBD palm olein (pink) overlay with RBD palm olein adulterated with 5% lard (black)

(Cheman, 2006)

VaporPrintTM

1% lard 3% lard 5% lard

7% lard 10% lard 100% lard

(Cheman, 2006)

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

Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer (1)

‐The chromatogram from the electronic nose is a graphical display of the derivative of the frequency change versus time. Each peak found in this derivative plot corresponds to a specific volatile compound and has a retention time (given in seconds) which is specific to the column and analysis temperature.

‐The area under the peak was correlated to the compound concentration and was expressed in counts (cts)

(Nurjuliana et al, 2011)


Table 2 shows that there were a total of 43 volatile components of pork identified by the GCMS‐HS. The majority of the compounds are well known lipid oxidation products, including aldehydes, ketones and alcohols.



The gas chromatograms of the aroma of meat products are shown in Fig. 2. The chromatograms show that pork sausage contained more aromatic compounds and this observation is based on the number of peaks.



Fig. 3. VaporPrint™ of different meats and sausages. 2 dimensional olfactory images which provide the odor concentration and characteristic shape for each sample.

Fig. 3 displays the aroma pattern of 4 different types of meat, namely pork (Fig. 3a), chicken meat (Fig. 3b), mutton (Fig. 3c) and beef (Fig. 3d) and 3 different types ofsausages, namely, pork sausage (Fig. 3e), chicken sausage (Fig.3f) and beef sausage (Fig. 3g). The VaporPrint™ is a 2‐dimensional olfactory imagewhich provides the odor concentration and characteristic shapes (Sim et al., 2003).



Fig. 3 displays the aroma pattern of 4 different types of meat, namely pork (Fig. 3a), chicken meat (Fig. 3b), mutton (Fig. 3c) and beef (Fig. 3d) and 3 different types ofsausages, namely, pork sausage (Fig. 3e), chicken sausage (Fig.3f) and beef sausage (Fig. 3g). The VaporPrint™ is a 2‐dimensional olfactory imagewhich provides the odor concentration and characteristic shapes (Sim et al., 2003).



Fig. 5. Four different meats and 3 different sausages (score plot) in principal component analysis of the electronic nose data. Abbreviations: p1, p2, p3 Pork1, Pork2, Pork3; c1, c2, c3 Chicken1, Chicken2, Chicken3; m1, m2, m3 Mutton1, Mutton2, Mutton3; b1, b2, b3 Beef1, Beef2, Beef3; ps1, ps2, ps3, ps4, ps5 Pork sausage1, Pork sausage2, Pork sausage3, Pork sausage4, Pork sausage5; cs1, cs2, cs3, cs4, cs5 Chicken sausage1, Chicken sausage2, Chicken sausage3, Chicken sausage4, Chicken sausage5; bs1, bs2, bs3, bs4, bs5 Beef sausage1, Beef sausage2, Beef sausage3, Beef sausage4, Beef sausage5.

Principal component analysis (PCA) as an unsupervised classification method to visualize the resemblance and difference among different measurements in the data sets was used in order to structure the data matrix.

Rapid Detection KitIn the near future, we are more likely to see development of new techniques to detect pork adulteration in products for the ever growing halal market. One such promising technique is the use of pork detection kits that were first developed in Japan in 2010. Pork detection kits are immunochromatographic assays using nano‐sized colloidal gold particles to detect adulteration of pork in food samples. The assays can detect pork in both raw and cooked food. These assays allow rapid detection of pork in food samples at low cost withoutusingany special equipment or requiring skilful techniques

(K. Nakyinsige et al. , 2012)

http://pro.tanaka.co.jp/en/topics/fileout.html?f=2

http://www.perkinelmer.com/CMSResources/Images/44‐131564BRO_HalalFoodTestingCapabilities.pdf

http://xema‐medica.com/eng/X066IE.pdf?PROTECT=zrvpqdaqij

Conclusion

Adulteration and contamination of non‐halal components

are major concern in food processing and production

Properly processed and certified halal food is pertinent to

capture the lucrative halal food market

Development on methods of detection adulteration are urgently needed for halal food verification and certification

New analytical methods whith this criterias e.g. simple, rapid and reliable for detection of pork and lard in food and other consumer products

Thank You Very Much For The Attention

QUESTIONS

food authenticity of halal food andriati ningrum

Documents

halal arabicall

halal logos

documentyes halal certificate

mui halalcertificate

hashim etal

g rennet emulsifierse

nakyinsige etal

procedurehalal certification