Keynote address Halal Food Production and Authentication

Azhar Mat Easa

Food Technology, School of Industrial Technology, 11800, USM, Penang

Halal Food Production and Halal Authentication

Halal Food Production

Halal standard for

foods,

MS1500:2004, : production of halal

foods, preparation,

handling and

storage.

(a) Mass, huge quantity of materials, complexInter-related processes (could go wrong if not properly controlled)

(b) Carefully planned activities involving strategies,SOPs, WIs, Specifications, and especially Process Control, thus-Not supposed to go wrong, unless the process is not under controlled conditions

Halal process control; to ensure that “production, installation and servicing” are peformed under Halal-controlled conditions;

• production is planned (scheduled), and communicated• documented procedures for critical steps e.g.those affecting Halal compliance(absence of which could affect quality or Halal)• maintain environment, buildings, plant equipment etc to comply with requirements

• training workers in specific critical areas e.g. Halal, SOP, WI, GMPs, HACCP, hygiene, pest control and manufacturing• maintain compliance with all reference standards and procedures (especially Halal)• monitor and control processes and process parameters• for food; ensure HACCP plan and Halal plan has been created and being followed(including prerequisites programs)

• contingency plan (e.g. system failure, computer malfunctions, suppliers capability problem etc)• clear definition of special processes (if any)• maintenance of equipment• maintain records (Halal-related) to demonstrate compliance to defined requirements (especially evidence to support Halal compliance)

Basic process control: Quality Management approach

input outputProcess

monitoringAdjustment

Feedback loop

Halal process control?

Halal input Halal outputHalal Process

monitoringAdjustment

Feedback loop

The management is in control of the Halal process when;

(a) Process approved and running under controlled conditions

(b) Process Halal resources (Materials, Men (workers), machines and methods) or 4M) are all verified (Halal) and optimized.

Input meetHalal Processrequirement

Halal output

Process is verified Halal

Processes and outputAre continually monitored

Fed-back forAnalysis andimprovement

MeetCustomer

requirement

Fed-up forinformation and

improvement

record

Halal plan is akin to Quality plan

Halal plan

Halal Assurance is akin to Quality Assurance

Quality Assurance: All the planned and systematic actions to be implemented, and demonstrated as needed, necessary to provide adequate confidence that an entity will satisfy given requirements for quality.

Halal Assurance: All the planned and systematic actions to be implemented, and demonstrated as needed, necessary to provide confidence that an entity will satisfy given requirements for Halal.

Case example: meat and meat products(the more we know, the more we ask questions,the more we seek assurance)

e.g. Beef burger processing, we see what we want to see.

Root causes of Halal Food Production issues(a) Consumers are much more educated(b) New media (c) Consumers believe what they want to believe

Halal slaughterhouse

Raw Material Storage:

Loading the Grinder:

The Grind: The beef undergoes a two step grinding process.

Separator: This machine pulls out bone and cartilage

from the beef.

The Hopper: The ground beef is loaded

into a hopper.

Ground Beef: Each batch of beef is labeled and tracked.

This is the point when other ingredients are added.

Portioning the Beef: The

hoppers feed either a patty machine....or

the bag

The Patty Machine: from

prime patties....to ultra

thin patties

Air blast freezing

Packaging of frozen burger,Followed by store storage

And distribution.

The Shipping Department:Essentially a cold room (freezer).

Mineral water plant

Mineral water plant

2 KM away, behindThe hills

A new knowledge that changesYour perception.

New media?

> 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

Global Halal Food production?

Global

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,

Tunisiahttp://www.daganghalal.com/HalalInfo/

WorldOfHalal.aspx

Rotterdam port: “Halal DistriPark” to serve 30 million Muslims in Europe

Supermarket giants Carrefour and Auchan are now aggressively pursuing the Halal food retailing

http://www.daganghalal.com/HalalInfo/WorldOfHalal.aspx

The trade in halal food is (estimated annual halal food value) of US$347 billion (RM 1,317 billion) globally.

Many global players are looking at halal concept as a new tool for marketing, e.g..•Australian Halal meat sales rose by 70% between 1997 and 2002. •Annual Australian Halal exports in 2003 were valued at A$ 3.7 billion for meat and A$ 1 billion for dairy produce. •The Australian Government has committed A$ 100 million over 5 years to promote their Halal food export •New Zealand Lamb exports account for 40 % of the world market and 95 % of all New Zealand lamb exports are now Halal while non-Halal production is being phased out. http://www.daganghalal.com/HalalInfo/

WorldOfHalal.aspx

Dynamics driving forces of the global Halal food market includes:• Growth in the Muslim population, with increasing awareness of religious obligations• Rising incomes in primary markets for Halal food;• Increasing demand for safe, high quality food in primary markets;• Increasing demand for greater variety in primary markets;

• Incidents of food marketed as Halal but failing to meet Halal requirements has spurred demand for

genuine Halal products – the authenticity issuehttp://www.daganghalal.com/HalalInfo/WorldOfHalal.aspx

Halal Food Production and

Halal Authentication?

Halal product certification• A prerequisite for entering the global Halal market. • A document issued by JAKIM certifying that the product/sites meet Islamic dietary guidelines, as defined by the Halal standard.

(a) Registration of a site certificate: e.g. plant, production facility, food establishment, slaughterhouse, abattoir, or any establishment handling food has been inspected and approved to produce, distribute, or market halal food.

(b) Halal certificate for a specific product with specific duration: signifies that the product meet the halal standard.

Halal Authentication has gone forensic

What is “authentic”?

• Of the nature demanded by consumers

Their demand Non-authentic

Fresh meat Thawed meat

Halal Non-Halal/doubtful

Authenticity gives (a) confidence and(b) Assurance.

Confidence? Assurance?

Confidence? Assurance?

Confidence? Assurance?

WAS-WAS

Versus

Tanpa WAS-WAS

43

PUTRAJAYA: Memakan haiwan ternakan, termasuk ikan keli yang diberi makanan sebahagian besarnya organ dalaman babi atau haiwan lain secara berterusan adalah haram bagi umat Islam dan fatwa mengenai pengharaman itu sudah diwartakan.

Penolong Pengarah Cawangan Pemantauan dan Penguatkuasaan Bahagian Hab Halal, Jabatan Kemajuan Islam Malaysia (Jakim), Mohd Amri Abdullah, berkata fatwa pengharaman itu wajar menjadi panduan kepada umat Islam bagi mengelak membeli hasil ternakan haram dimakan…(Berita harian Online, 18 January 2011)

(Analysis of Pig DNA can be performed)

Pig element as Halal indicator

Why pig?Why pig?

~ USD 2000 per kilogram.

Case example: when is a filth is not a filth?

Indonesia’s top religious body has declared a premium coffee made from civet cat droppings fit for Muslims to drink.

The proclamation has brought relief to farmers who can now continue exporting Kopi Luwak, the world’s most expensive coffee.

But their excretions provide the mainstay of income for many Indonesian farmers and peasants.

The civets eat coffee berries which they defecate in clumps for harvesters to collect.

The fecal material is dried in the sun and packaged for consumers.

Civet dung is prepared during the production of Kopi Luwak

Non-Halal Halal

Pork versus filth (civet coffee)

Best cut of pork

Properly cleaned droppings of civet

vs

ElectrophoresisLiquid ChromatographyDot blot hybridizationRandom amplified polymorphic

DNA polymerase chain reaction (PCR)RFLP analysisSpecies-specific PCR etc…

Current Approaches of species differentiation

DNA-based technique

• DNA is relatively stable even after processing

• HPRI (Halal Product Research Institute) developed methods for species identification

from pork and lard samples using PCR-RFLP and

Real-time-PCR analysis

HaFYS (Halal Verification System)

Produk hasil kajian dan penyelidikan

Institut Penyelidikan Produk Halal (IPPH),

Universiti Putra Malaysia

Check for DNA (pig)

Still doubtful?

Is it HalalCertified?

Yes

lll

Intention to purchase

Pig DNA Detected?

No

Authentic

Journal of Food Composition and Analysis 25 (2012) 83–87

Short Communication

Real-time PCR assays for detection and

quantitation of porcine and bovine DNA in gelatin

mixtures and gelatin capsules

Hui Cai *, Xuelin Gu, Mary S. Scanlan, Dintletse H. Ramatlapeng,

Chris R. Lively cGMP Laboratories, PPD Inc., 8551 Research Way,

Suite 90, Middleton, WI 53562, USA

SDS-PAGE



Porstd

Porstd

Bovstd

USM researchers have invented an extraction method

that enables them to recover good proteins, leaving

behind the fragmented proteins in the highly viscous

gelatine solution.

Unlike the PCR based method, which detects only the

porcine DNA, the current method uses the specific

biomarkers to identify the exact source of the gelatine.

The specificity of these biomarkers enabled the

unambiguous identification of the gelatine source.

ال حالل، ال تأكل 清真食品，穆斯林可以吃

One of these is minced pork, the other is minced chicken

Rare occasion but it still happens!

Chicken Pork

It is possible to use native-PAGETo differentiate the meats

Myowater, between muscle contains

Water soluble protein

Chicken Porkm

29 kDa

210 kDa

98 kDa

15 30 45 60 15 30 45 60

It is possible to use SDS-PAGE to differentiate the meats. Water solubleProtein from chicken and pork behave differently upon heating.

The Maillard reaction in meat

Method short-cutMethod short-cut

(Brown pigments)

Summary of invention(Add ribose)

MyowaterMyowater

SDS-PAGESDS-PAGE

Chicken Pork Chicken Porkm

29 kDa

210 kDa

98 kDa

15 30 45 60 15 30 45 60 15 30 45 60 15 30 45 60

Heated, without riboseHeated, with ribose:

Protein react with ribose

Summary of results

Chicken Pork

chicken

pork

Statistical Process Control (SPC) chart for fresh minced chicken versus pork meat

• Statistical confidence level• Lab variation; same sample different results?• Level of detection: How far do we go?Which level is considered Halal/Haram?Should be case by case

…Walaupun JAKIM mengeluarkan cop Halal tetapi bagaimana kita

nak pastikan produk mereka betul-betul halal (authentic)…

Produk HaFYS akan dapat mengesan dengan tepat jika terdapat

anggaran unsur DNA babi dalam sebarang produk dengan

catatan bacaan 0.001 peratus ataupun satu auns (0.04

gram) bagi setiap satu kilogram (e.g. cross-contamination)Below 0.04 gram:

(a) Present but not detected?(b) Absent?

Babi is our good Quality Assurance

HACCP factor, bukan musuh tetapi a

challenging Allah created animal for us

to research on to explore why is it

ubiquitous almost omnipresent in our system ! Good luck n you can quote me, my

friend…

Christien Meindertsma Three years of research

It is possible for pig to be carried-overin certain substances!

The absence of pig DNA is not a guarantee of Halal. But the presence of pig is a good way to prove non-Halal (case by case).

We have many issues with Authenticity in food, why focus solely on Halal?

If a food is declared Halal, but not authentic in other aspects, will it still be Halal? E.g. •Adding water to meat, or to milk etc…

Halal?

Authenticity: Case example.(can it be authentically halal, but not authentic

In nature intended and does not function)?

?

Helps to maintain urinary tract health.

Cranberry PACs provide unique bacterial anti-

adhesion effects

The unique proanthocyanidins (PACs) content of the berries

• PACs are not exclusive to cranberries, and can be found in a range of foods, including green tea, grapes, apples, and

chocolate.

• However, the main type of PACs in cranberry called A-type PACs are different from those in these other sources, called

B-type PACs.

• Only cranberry PACs may prevent bacterial adhesion.

PAC analysis method or DMAC method – BL-DMAC method (Journal of the Science of

Food and Agriculture, July 2010, Vol. 90, pp. 1473-1478). The only method proven to

accurately measure PAC.

In 2004 France became the first country to approve a health claim for the North American cranberry (Vaccinium macrocarpon) with at least 36 milligrams of PAC to “help reduce the adhesion of certain E. coli bacteria to the urinary tract walls”, and subsequently fight urinary tract infections (UTIs).

What happens if consumers suffer as products they purchased on the promise of urinary tract benefits do not offer the same efficacy?

Answer: (a) They will turn their backs on what they see as

underperforming or ineffective products. (b)They will no longer trust the Halal logo that goes with the

product.

Malaysia Food Act and regulations 1983

13B. (1) No person shall prepare or sell any adulterated food.

(2)For the purposes of and without prejudice to the generalityof subsection (1), any food shall be deemed to be adulterated if –

(a)It contains (e.g. pig element) or is mixed or diluted (e.g water) with any substance which diminishes in any manner its nutritive or other beneficial properties (e.g. Halal) as compared to such food in a pure, normal or specified state and in an undeteriorated and sound condition, or which in any other manner operates or may operate to the prejudice or disadvantage of the purchaser or consumer …

• Authenticity of food, including Halal authenticity could already be covered in food act under section 13B.

For Halal food containing pig element, the Halal claim could be a case of adulteration- the food is adulterated with pig.

• Authenticity science: we might as well do all and prosper in

all areas of authenticity rather than excelling solely in Halal authentication.

Right-brainers!

LL RR

Left Brain•Languages

•Logical, sequences•Analysis

•Facts•Mathematics

Right Brain•Face recognition

•visual•Imagination

•Music•Intuition

•Arts, color

Is Halal certification a Left-brain Halal(technically Halal)?

What is right-Brain Halal?

Confidence and Assurance?

How many will eat here?

What part of a man’s body that changes in size when it is stimulated?

answer:………………………….

Halal Perception Management

LL RR

• Halal Perception Management

• Integrity – keep itIntact, stronger

• Human & beyond

• Halal cert• Authenticity –

Pig DNA• Safe & nutritious

• Business & science

This is the holistic approach

(a) (b)(c)

If your Halal product has a soul, which characterYou would like it to be associated with?

Perception Management: the “Halal soul”

• Science competency – truly know your product, inside out from design and development to consumer’s plate

• Human factor: Strong empathy and compassion in muslim public relation. Truly understand the consequences of non-Halal

Beer lorry carrying canteen provisions

Stray dog in Halal premiseStray dog in Halal premise

Perception Management: the “Halal soul”Perception Management: the “Halal soul”

Which one looks better?

The holistic approach is important because;

The true Halal is in the mind of consumers, not

In the certificate awarded by JAKIM

LL RR

• Halal Perception Management

• Integrity – keep itIntact, stronger

• Human & beyond

• Halal cert• Authenticity –

Pig DNA• Safe & nutritious

• Business & science

The holistic approach

Safety and quality are so inter-related.

Halal goes beyond safety and quality.

The are so much danger in integrating these three.

It gives a signal of relative importance.

The root cause of Halal issue today?: relative importance.

Halal-Safety-Quality

Halal-Safety-Quality

Another root cause of Halal issue today:lacking in empathy and compassion?

A symbol ofquality

Market shareAnd

branding

After life

Future growth in authenticity;

• A lot of sciences to check on product authenticity,In addition to Halal (case by case)

• keep up the research, but don’t overdo the sciences (confusion among consumers)

• Manufacturers: Compassion, Empathy and Integrity, will go along way to enhance certificates.

• Promote Halal programs, not certificate.

• Overall, Scientists will show many other potential tools to authenticate Halal status,

But we must not be over-relying on sciences.

• Halal management should be beyond pig-gelatine-slaughtering, but more on assuring the consumers of our practices are intact and trustworthy

HALALHALAL

Halal authentication in the mind is moreImportant than Halal certificate on paper

Halal authentication in the mind is moreImportant than Halal certificate on paper

[email protected]@usm.my