Cover Image

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...

Full description

Saved in:
Bibliographic Details
Main Authors: Ahmad Fadzillah, Nurrulhidayah, Che Man, Yaakob, Jamaludin, Mohammad Aizat, Rahman, Suhaimi Ab, Al-Kahtani, Hassan Abdullah M.
Format: Conference or Workshop Item
Language:English
Published: IACSIT Press 2011
Subjects:
T Technology (General)
T175 Industrial research. Research and development
Online Access:http://irep.iium.edu.my/71286/7/71286%20Halal%20Food%20Issues%20from%20Islamic%20and%20Modern%20Science%20Perspectives.pdf
http://irep.iium.edu.my/71286/
http://www.ipedr.com/vol17/29-CHHSS%202011-H10016.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.iium.irep.71286
record_format dspace
spelling my.iium.irep.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 Conference or Workshop Item 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
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic T Technology (General)
T175 Industrial research. Research and development
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
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.
format Conference or Workshop Item
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
title Halal food issues from Islamic and modern science perspectives
title_short 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_sort halal food issues from islamic and modern science perspectives
publisher IACSIT Press
publishDate 2011
url http://irep.iium.edu.my/71286/7/71286%20Halal%20Food%20Issues%20from%20Islamic%20and%20Modern%20Science%20Perspectives.pdf
http://irep.iium.edu.my/71286/
http://www.ipedr.com/vol17/29-CHHSS%202011-H10016.pdf
_version_ 1675327136892715008
score 13.211869

Similar Items