Verifying different aspects of Halal Production

Verifying different aspects of Halal Production

Three different articles have been published in the past month relating to analytical methods to detect fraudulent claims of Halal production.  Each method can be used to disprove a specific aspect of the Halal claim.

One verification requirement is a quick and obvious test for economically motivated adulteration with pork.  Researchers at South-Central Minzu University, China (link – purchase required) used isothermal amplification with CRISPR/Cas12a cleavage to target and measure a porcine-specific gene in nuclear DNA.  Use of nuclear DNA gave a linear calibration in a 25-minute point-of-use test allowing quantitation down to 5% of added pork.

Halal production also mandates the segregation of pork to avoid cross-contamination.  Detection methods are also needed that are sensitive enough to identify segregation failure.  Researchers from the Tamil Nadu Veterinary and Animal Sciences University (link – open access) reported a novel isothermal amplification technique, Polymerase Spiral Reaction, of mitochondrial DNA.  They reported good sensitivity, with a 65-minute point-of-use assay able to detect contamination down to 0.5% of pork in beef.

A third aspect is dilution with meat which has not been Halal slaughtered.  A perennial problem in many countries is the inclusion of meat from animals which died prior to their planned slaughter; termed “casualty animals” in Europe or “carrion meat” (or “tiren”)  in SE Asia.  A team from the National Research and Innovation Agency, Indonesia (Link – purchase required) have published a review of chemical, biochemical and physical markers that can be used to distinguish carrion meat from slaughtered meat. A panel of 14 parameters were selected that could form the basis of an Indonesian national standard.  They include malachite green-H2O2, correlated protein with meat texture, peroxiredoxin-6, blood biochemistry, blood pH, capacitance value, meat colour, Warner-Bratzler shear force, blood loss variation, meat quality, water holding capacity (WHC), resistance value, E. coli load, and coliform load.

 Photo by Syed F Hashemi on Unsplash

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