Halal food issues from Islamic and modern science perspectives
Adulteration of food products has become a common issue in many countries. Adulteration is the act of intentionally take the form of substitution of one species for another whereby the food products from one species have been mixed intentionally with either similar substitute ingredient or cheaper...
| Main Authors: | , , , , |
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| Format: | Proceeding Paper |
| Language: | English |
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IACSIT Press
2011
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| Online Access: | http://irep.iium.edu.my/71286/ http://irep.iium.edu.my/71286/7/71286%20Halal%20Food%20Issues%20from%20Islamic%20and%20Modern%20Science%20Perspectives.pdf |
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| author | Ahmad Fadzillah, Nurrulhidayah Che Man, Yaakob Jamaludin, Mohammad Aizat Rahman, Suhaimi Ab Al-Kahtani, Hassan Abdullah M. |
| author_facet | Ahmad Fadzillah, Nurrulhidayah Che Man, Yaakob Jamaludin, Mohammad Aizat Rahman, Suhaimi Ab Al-Kahtani, Hassan Abdullah M. |
| author_sort | Ahmad Fadzillah, Nurrulhidayah |
| building | IIUM Repository |
| collection | Online Access |
| description | Adulteration of food products has become a common issue in many countries. Adulteration is
the act of intentionally take the form of substitution of one species for another whereby the food products
from one species have been mixed intentionally with either similar substitute ingredient or cheaper species.
For instance, food manufacturers often choose lard as a substitute ingredient for oil because it is relatively
cheap and easily available. However, the usage of lard and pork is a serious matter in Islam. It is because any
foods containing ingredients from pig sources are prohibited (haram) for Muslims to consume. Due to this
restriction, it is crucial to develop scientific methods to detect the presence of lard and pork in halal food
products. A reliable technique for detection of pork and lard adulteration in halal food products is necessary
in order to protect Muslim consumers from intentional or non- intentional food fraud. This paper will
highlight on the issues of adulteration of pork and lard in food products. It also attempts to scrutinize an
Islamic perspective on lard which derives from pork sources. |
| first_indexed | 2025-11-14T17:24:48Z |
| format | Proceeding Paper |
| id | iium-71286 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T17:24:48Z |
| publishDate | 2011 |
| publisher | IACSIT Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-712862020-08-11T04:01:40Z http://irep.iium.edu.my/71286/ Halal food issues from Islamic and modern science perspectives Ahmad Fadzillah, Nurrulhidayah Che Man, Yaakob Jamaludin, Mohammad Aizat Rahman, Suhaimi Ab Al-Kahtani, Hassan Abdullah M. T Technology (General) T175 Industrial research. Research and development Adulteration of food products has become a common issue in many countries. Adulteration is the act of intentionally take the form of substitution of one species for another whereby the food products from one species have been mixed intentionally with either similar substitute ingredient or cheaper species. For instance, food manufacturers often choose lard as a substitute ingredient for oil because it is relatively cheap and easily available. However, the usage of lard and pork is a serious matter in Islam. It is because any foods containing ingredients from pig sources are prohibited (haram) for Muslims to consume. Due to this restriction, it is crucial to develop scientific methods to detect the presence of lard and pork in halal food products. A reliable technique for detection of pork and lard adulteration in halal food products is necessary in order to protect Muslim consumers from intentional or non- intentional food fraud. This paper will highlight on the issues of adulteration of pork and lard in food products. It also attempts to scrutinize an Islamic perspective on lard which derives from pork sources. IACSIT Press 2011 Proceeding Paper PeerReviewed application/pdf en http://irep.iium.edu.my/71286/7/71286%20Halal%20Food%20Issues%20from%20Islamic%20and%20Modern%20Science%20Perspectives.pdf Ahmad Fadzillah, Nurrulhidayah and Che Man, Yaakob and Jamaludin, Mohammad Aizat and Rahman, Suhaimi Ab and Al-Kahtani, Hassan Abdullah M. (2011) Halal food issues from Islamic and modern science perspectives. In: International Conference on Humanities, Historical and Social Science (CHHSS) 2011, 21st-23rd October 2011, Cairo, Egypt. http://www.ipedr.com/vol17/29-CHHSS%202011-H10016.pdf |
| spellingShingle | T Technology (General) T175 Industrial research. Research and development Ahmad Fadzillah, Nurrulhidayah Che Man, Yaakob Jamaludin, Mohammad Aizat Rahman, Suhaimi Ab Al-Kahtani, Hassan Abdullah M. Halal food issues from Islamic and modern science perspectives |
| title | Halal food issues from Islamic and modern science perspectives |
| title_full | Halal food issues from Islamic and modern science perspectives |
| title_fullStr | Halal food issues from Islamic and modern science perspectives |
| title_full_unstemmed | Halal food issues from Islamic and modern science perspectives |
| title_short | Halal food issues from Islamic and modern science perspectives |
| title_sort | halal food issues from islamic and modern science perspectives |
| topic | T Technology (General) T175 Industrial research. Research and development |
| url | http://irep.iium.edu.my/71286/ http://irep.iium.edu.my/71286/ http://irep.iium.edu.my/71286/7/71286%20Halal%20Food%20Issues%20from%20Islamic%20and%20Modern%20Science%20Perspectives.pdf |