Halal and Kosher Food: Integration of Quality and Safety for Global Market Trends

Preface
Contents
About the Editors
Contributors
Abbreviations
Chapter 1: The Importance of Halal Food and Its Legality in Both Islamic and Non-Islamic Communities Around the World
	1.1 Introduction
	1.2 The Sharia’s Methodology on Halal Food
	1.3 Perception of Halal and Tayyib
	1.4 General Principle of Prohibition
		1.4.1 Religious Concerns
		1.4.2 Safety and Hygienic Reasons
	1.5 Halal Food’s Potential Market Size
	1.6 Significance of Halal Food for Muslims
	1.7 Significance of Halal Food for Non-Muslim
	1.8 Comprehensive Conception of Halal Food
	1.9 Islamic and Non-Muslim Communities’ Halal Experiences
		1.9.1 Halal Standing in Islamic Countries
			1.9.1.1 Halal Food Situation in Malaysia
			1.9.1.2 Indonesian Halal Food Situation
			1.9.1.3 Halal Food in Pakistan
		1.9.2 Halal Status in Non-Islamic Communities
			1.9.2.1 Halal Status in China
			1.9.2.2 Halal Food in the European Union
				1.9.2.2.1 The Halal Food Situation in the United Kingdom
				1.9.2.2.2 Halal Food Situation in New Zealand
				1.9.2.2.3 Halal Food Situation in Norway
			1.9.2.3 Brazil’s Halal Food Situation
	1.10 Conclusion
	References
Chapter 2: Dilemma and Concepts of Halal-Safe Food
	2.1 The Concept of Safety in Halal Food
	2.2 Halal Food Contaminants
	2.3 The Impact of Breaching the Safety of Halal Food
	2.4 Examples of Food Incidence Affecting Halal and the Safety Status of Food
	2.5 New Regulations for HALA-Safe Food
	2.6 Consumer Concerns on HALAL-Safe Food Produced Through Nanotechnology
	2.7 Food Habits and Cultures and Their Impact on Safety and HALAL Status
	2.8 Conclusion
	References
Chapter 3: Metrology’s Importance and Application in the Halal Food Assurance System
	3.1 Introduction
	3.2 Concept of Metrology and Domains
	3.3 Categories of Metrologies
		3.3.1 Scientific Metrology
		3.3.2 Industrial Metrology
		3.3.3 Legal Metrology
	3.4 International System of Units (SI)
	3.5 Application of Legal Metrology in Halal Food
		3.5.1 The Concept of Prepackaged Packages
		3.5.2 Requirements of Halal Food Labeling
	3.6 Using Metrology in Halal Food Production and Manufacturing
		3.6.1 Utilization of Measurements When Slaughtering Animals
		3.6.2 Methods of Measurement Utilized to Characterize Halal Hazards
		3.6.3 Using Scientific Metrology to Authenticate Halal Food
	3.7 Measuring Microbiological Parameters in Halal Products
	3.8 Conclusion
	References
Chapter 4: Concept and Significance of the Halal Traceability System
	4.1 Introduction
	4.2 Concept of Halal Food
	4.3 Impact of Traceability System on Halal Food
	4.4 Significance and Effectiveness of Halal Food
	4.5 Halal Traceability System and Its Impact on Consumers’ Behavior
	4.6 Concept of Halal Food: Current Situation and Future Prospective
	4.7 Conclusion
	References
Chapter 5: Kosher and Halal Food Dissimilarities and Challenges in Accessing International Markets
	5.1 Introduction
	5.2 Kosher and Halal Food Concepts and Principles
	5.3 Potential of Halal and Kosher Food
	5.4 Halal Food Regulations
	5.5 Kosher Food Regulation
	5.6 Impact of WTO Agreements on Halal and Kosher Food
	5.7 Differences and Similarities Between Halal and Kosher
		5.7.1 Differences Between Halal and Kosher
		5.7.2 Similarities Between Halal and Kosher
	5.8 The Access of Halal and Kosher Food to International Markets
	5.9 Conclusion
	References
Chapter 6: One Health- New Approach Towards Halal Food Safety
	6.1 One Health- Background
		6.1.1 Health and OH Approach
		6.1.2 Definition of One Health
		6.1.3 Domains of One’s Health
	6.2 One Health and Food Security and Safety
	6.3 One Health and Religion
	6.4 One Health and Halal Foods
	6.5 Conclusion
	References
Chapter 7: Laboratory Methods for Authenticating the Conformity of Halal Foods
	7.1 Introduction
	7.2 Application of the Isotope Ratio Mass Spectrometry Method
	7.3 Using Mass Spectrometry to Identify Non-halal Components
	7.4 Use of Chemometric Techniques to Identify Meat Fraud
	7.5 Application of Infrared Techniques for Authentication of Halal Foodstuffs
	7.6 Using Molecular Methods to Identify Halal food Products
	7.7 Conclusion
	References
Chapter 8: Models for Risk Analysis Applicable to Halal Food Products
	8.1 Introduction
	8.2 Component of R.A.
		8.2.1 Risk Assessment
		8.2.2 Risk Management
		8.2.3 Risk Communication Methodology
	8.3 Halal Food Safety Concerns
		8.3.1 Halal Risk Analysis
		8.3.2 Sources of Hazard in the Halal Food Supply
		8.3.3 Definition of Halal Hazard
		8.3.4 Identifying Hazards in Halal Food
		8.3.5 Hazard Characterization in Halal Food
	8.4 Risk Related to the Halal Food Chain
		8.4.1 Models of Halal Risk Characterization
		8.4.2 Risk Management for Halal
			8.4.2.1 Halal Management of Production Risks
			8.4.2.2 Halal Management of Manufacturing Risks
			8.4.2.3 Halal Management of Handling and Storage Risks
			8.4.2.4 Halal Food Compliance with Legislation
	8.5 Halal Risk Communication
	8.6 Conclusion
	References
Chapter 9: Halal and Kosher Slaughter Procedures in Livestock and Poultry
	9.1 Introduction
	9.2 Halal and Kosher Religious Standards for the Slaughtering of Land Animals
	9.3 Requirements for Slaughtering Procedures of Halal and Kosher
	9.4 Prerequisites for Kosher and Halal Slaughter
	9.5 Meat Quality and Safety
	9.6 The Influence of Slaughterhouse Chilling Procedures on Chicken Safety
	9.7 Conclusion
	References
Chapter 10: The Origins, Usage, and Production Methods of Halal and Kosher Gelatin
	10.1 Introduction
	10.2 Gelatin Production and Preparation
	10.3 Gelatin’s Chemistry and Biochemistry
	10.4 Factors Influencing Gelatin Quality
	10.5 Manufacturing and Composition of Gelatin
	10.6 Gelatin’s Characteristic and Application
		10.6.1 Gelatin’s Characteristic
		10.6.2 Applications of Gelatin in the Food Industry
	10.7 Sources of Gelatin Used in Commerce
	10.8 Non-food Applications for Gelatin
	10.9 Halal and Kosher Gelatin Certification and Authentication
	10.10 Conclusion
	References
Chapter 11: Fraud on Halal Food: Principles, Quality Challenges, and Safety Concerns
	11.1 Introduction
	11.2 Food Fraud Definitions and Types
	11.3 Halal Food Adulteration by Using Non-halal Ingredients
	11.4 Adulteration of Halal Foodstuff Using Questionable Substances
	11.5 Fraud in Prepackaged Packages Halal Food
	11.6 Quality and Safety Issues of Fraud in Halal Animal-Based Foods
	11.7 Methodology for Identifying Meat of Several Species in Meat Items
	11.8 Quality and Safety Issues of Fraud in Fraud in Another Foodstuff
	11.9 Conclusion
	References
Chapter 12: Standards and Their Application to the Production, Manufacture, and Storage of Halal Food
	12.1 Introduction
	12.2 The WTO Agreements Related to Standards
	12.3 Organization Concerned with Halal Food Standards on a Global Scale
		12.3.1 The International Organization for Standardization’s (ISO) Goals
		12.3.2 The Codex Alimentarius Commission’s Responsibilities
	12.4 Background on Halal Food Standards
	12.5 Application of Standards in Conformity of Halal Food
	12.6 Application of Standards in Manufacturing and Handling Halal Food
	12.7 Application of Standards in the Packing and Labeling of Halal Food
	12.8 Application of Standards on Food Safety Management System
	12.9 Application of Standards for Production of Halal Meat
	12.10 Application of Standards in the Traceability of Halal Foods
	12.11 Conclusion
	References
Chapter 13: Fermentation Techniques Used to Enhance the Quality of Halal Food Products
	13.1 Introduction
	13.2 Halal (Permissible) Foods
		13.2.1 Definition of Halal Food
		13.2.2 Alcohol in Halal Food Production
		13.2.3 Determination of Halal Cutoff Points for Alcohol Content in Fermented Foods
	13.3 Technology of Food Fermentation
		13.3.1 Fermentation Equipment
		13.3.2 The Importance of Fermented Foods to the Human Body
		13.3.3 Is Fermented Food Halal?
		13.3.4 Types of Fermentation
	13.4 Conclusion
	References
Chapter 14: Principles and Techniques of Sensory Evaluation for Assessing the Quality of Halalfoods
	14.1 Introduction
	14.2 Sensory Elements in Halal Food and Research on Sensory Assessment
	14.3 Techniques of Sensory Evaluation for Assessing Halal Food Quality
	14.4 Models for Sensory Evaluation in Some Halal Foods
		14.4.1 Sensory Assessment of Halal Meat and Other Meat-Based Products
		14.4.2 The Sensory Evaluation of Egg and Egg Products
		14.4.3 Sensory Evaluation of Dairy Products
			14.4.3.1 Physiology of Sensory Perception
			14.4.3.2 Insight of Sensational Characteristics
			14.4.3.3 Sensory Evaluation of Yogurt
			14.4.3.4 Sensory Evaluation of Camel Milk Cheese
	14.5 Conclusion
	References
Chapter 15: Good Practices: Conception and Implementation Through the Halal Food Supply Chain
	15.1 Introduction
	15.2 The Role of Halal Standards in Ensuring Food Safety and Quality
	15.3 Supply Chain of Halal Foods
	15.4 Good Hygienic Practices(GHPs)
	15.5 Good Manufacturing Practices (GMPs)
	15.6 Halal Meat and Poultry Hygienic Practices
	15.7 Conclusion
	References
Chapter 16: Contamination of Halal Beef Carcasses by Bacteria Grow or Survive During Cold Storage
	16.1 Introduction
	16.2 Halal Slaughtering of Cows
	16.3 Industrial Halal Slaughter Procedure
	16.4 Microbial Contamination and Spoilage Causes of Beef Meat Carcasses
	16.5 Shelf-Life Upon Cold Storage of Halal Beef Meat
	16.6 Cross-Contamination Through the Beef Chain
	16.7 The Importance of Primary Chilling for the Meat Industry
	16.8 Conclusions
	References
Chapter 17: Inherent and Extrinsic Factors Related to the Shelf Life of Halal Food Stuff
	17.1 Introduction
	17.2 Concept of Shelf Life of Food
	17.3 The Integrity of Halal Food Products Throughout Their Storage Period
	17.4 Factors Impacting the Shelf Life of Halal Foods
		17.4.1 External Environmental Factors
			17.4.1.1 Temperature and Its Impact on Pathogenic Microorganisms
			17.4.1.2 Impact of Humidity Levels on Food Shelf Life
			17.4.1.3 Impact of Packaging Procedures on Food Shelf Life
			17.4.1.4 Influence of Storing, Delivery, and Consumption on Food Shelf Life
			17.4.1.5 Impact of Humidity Levels on Food Shelf Life
			17.4.1.6 Impact of Packaging Procedures on Food Shelf Life
			17.4.1.7 Influence of Storing, Delivery, and Consumption on Food Shelf Life
		17.4.2 Intrinsic Factors and the Perishability of Halal Foods
			17.4.2.1 Halal Food Characteristics and Composition
			17.4.2.2 Influence of pH, Acidity, and Alkalinity
			17.4.2.3 The Effect of Water Activity on Halal Food Shelf Life
			17.4.2.4 The Effect of Redox Value on the Shelf Life of Halal Foodstuffs
	17.5 Contamination and Cross-Contamination Throughout the Product’s Shelf Life
	17.6 Requirements for a Stability Study to Determine Shelf Life
	17.7 Conclusion
	References
Chapter 18: Impact of Fluctuating Storage Temperatures on the Sensory and Microbiological Quality of Halal Beef Products
	18.1 Introduction
	18.2 Health Problems Associated with Meat Consumption
	18.3 Contamination of Red Meat
	18.4 Meat Microbiology
	18.5 Meat Storage
		18.5.1 Chilled and Frozen Meat Storage Conditions
		18.5.2 Freezing Technology
	18.6 Effect of Storage Temperature on Sensory Properties of Meat
	18.7 Conclusion
	References
Chapter 19: Food Additives and Their Applications in the Production of Halal and Kosher Foods
	19.1 Introduction
	19.2 The Basic Principle of Halal and Kosher Food Additives
	19.3 Islamic Rules on Food Additives
	19.4 Food Additive Classifications
		19.4.1 Preservatives
		19.4.2 Antioxidants
		19.4.3 Acidic Substances, Alkalis, and Buffer Solutions
		19.4.4 Emulsifiers, Foaming Agents, Stabilizers, and Thickeners
	19.5 Methodology for Assessing the Potential Risk of Food Additives
	19.6 The Origins of Food Additives
	19.7 Concerns Regarding Specific Food Additives
		19.7.1 Safety of Sodium Benzoate
		19.7.2 Safety of Potassium Bromate
		19.7.3 Safety of Nitrate and Nitrite
	19.8 Conclusion
	References
Chapter 20: The Origin of Enzymes and Their Applications in the Production of Specific Halal Products
	20.1 Introduction
	20.2 Potential of the Halal Enzyme Market
	20.3 Enzyme Halal Assurance Challenges
	20.4 Classes of Digestive Enzymes and Food Items
	20.5 The Role of Enzymes in the Dairy Market
	20.6 Conclusion
	References
Chapter 21: Pesticides Maximum Residues Levels (MRLs) in Halal Food
	21.1 Introduction
	21.2 Good Agricultural Practices (GAPs)
	21.3 Food System Benefits of Pesticides
	21.4 Effect of Pesticides on the Environment
	21.5 Pesticide Residues in Foods: Regulation and Risk Assessment
	21.6 Identifying Consumer Risks from Pesticide Exposure in Food
	21.7 Interpreting Consumer Advice About Pesticides in Food
	21.8 Epidemiology and Biomonitoring of Pesticides
	21.9 Conclusion
	References
Chapter 22: The Prevalence of Microorganisms and Their Impact on the Wholesomeness of Particular Nile Fish and Fish Products
	22.1 Introduction
	22.2 The Significance of Fish and Fish Products as Halal Foods
	22.3 Fish Production in Sudan and Its Economic Importance
	22.4 Sources of Fish Contamination and Spoilage
	22.5 Global Fish Outbreaks
	22.6 Fish-Related Foodborne Diseases
	22.7 Influence of Bactria on the Wholeness of Fish and Fish Products
	22.8 Potential Sources of Bactria in Fish and Fish Products
	22.9 Prevalence of Pathogenic Bacteria in Selected Fish and Fish Products in Sudan
	22.10 Conclusion
	References
Chapter 23: Significant Risk of Shiga Toxin-Producing E. coli in Certain Halal Foods
	23.1 Introduction
	23.2 The Presence of Coliform Bacteria
	23.3 Origin and Transmission Mechanisms of Shiga Toxin
	23.4 Groups That Are More Susceptible to STEC Infection and Its Symptoms
	23.5 Shiga Toxin Outbreaks Around the World
	23.6 Halal Food and Shiga Toxin
		23.6.1 Shiga Toxin in Meat and Meat Products
		23.6.2 Shiga Toxin in Poultry Meat
		23.6.3 Shiga Toxin Potential in Halal Fish Meat
		23.6.4 Unpasteurized Milk and Dairy Products Contain Shiga Toxin
		23.6.5 Fruits and Vegetables Contain Shiga Toxin
		23.6.6 Shiga Toxin in Baked Products
		23.6.7 Shiga Toxin Potential in Potable Water
	23.7 Monitoring of Shiga Toxin-Producing E. coli (STEC) in Halal Food
	23.8 Conclusion
	References
Chapter 24: Antimicrobial Resistance: Challenges and Incidence in Various Halal Food Products
	24.1 Introduction
	24.2 Antimicrobials in Halal
	24.3 Antimicrobial Compounds with an Animal Origin
	24.4 Antibiotic-Resistant Microorganisms Predominate in Foodstuffs
	24.5 Pathways of AMR in the Food Chain
	24.6 Antibiotic Resistance Incidence and Halal Food Products
	24.7 Concerns Regarding Antimicrobials in Halal Foodstuffs
	24.8 Conclusion
	References
Chapter 25: Manufacturing Procedures for Controlling Harmful Microorganisms in Halal Chicken Meat Products
	25.1 Introduction
	25.2 Spoilage and Intoxication of Poultry Meat
		25.2.1 Spoilage of Poultry Products
		25.2.2 Bacteria That Cause Spoilage
		25.2.3 Origin of Spoilage Bacteria
	25.3 Poultry Processing
		25.3.1 Halal Slaughtering
		25.3.2 Manufacture of Chicken Sausage
		25.3.3 Burger
		25.3.4 New Technologies for Disinfecting Meat
		25.3.5 Microbiological Characteristics of Halal and Non-halal Poultry Meat
	25.4 Conclusions
	References
Chapter 26: Effects of Heavy Metal Contamination on the Safety of Halal Foodstuffs
	26.1 Introduction
	26.2 What Are Heavy Metals?
	26.3 Sources of Heavy Metals
	26.4 Effect of Heavy Metals on Human Health
	26.5 Heavy Metals and Their Impact on the Safety of Halal Food
		26.5.1 Safety of Foodstuff Originated from Plants
		26.5.2 Heavy Metals and Meat and Meat Products
		26.5.3 Heavy Metals and Dairy and Dairy Products
		26.5.4 Heavy Metals in Poultry Meat and Eggs
		26.5.5 Heavy Metals and Fish and Other Marine Food
	26.6 Conclusion
	References
Chapter 27: Veterinary Drugs Acceptable Maximum Residue Levels in Halal Foods
	27.1 Introduction
	27.2 Drug Administration in Livestock Raised for Human Consumption
	27.3 Residues of Veterinary Drugs
		27.3.1 The Effect of Veterinary Drug Residues on the Health of Customers
		27.3.2 The Most Frequently Observed Effect of Veterinary Drug Residues
		27.3.3 The Economic Importance of Veterinary Drug Residues
		27.3.4 Veterinary Drug Use in Food-Producing Animals: A Sharia Perspective
	27.4 Maximum Acceptable Residue Limits in Halal Food
	27.5 Incidence of Veterinary Drug Residues
	27.6 Conclusion
	References
Chapter 28: The Incidence of Aflatoxins in Feedstuff and Foodstuff and Its Significances on the Wholesomeness of Halal Food
	28.1 Aflatoxin Definition, Types, and Significance
	28.2 Factors Manipulating Asperigillus spp.
	28.3 Aflatoxin-Contaminated Halal Food Products
	28.4 Aflatoxins Occurrence in Animal Feed and Its Consequences on Halal Products
	28.5 Aflatoxins and Halal Food Safety
	28.6 The Impact of Aflatoxicosis on Human Health and the Economy
	28.7 Regulations and the Maximum Limits of Aflatoxins
	28.8 Methods for Detection of Aflatoxins
	28.9 Reducing the Risk of Aflatoxin Exposure
	28.10 Aflatoxin Detoxification
	28.11 Conclusion
	References
Chapter 29: Non-alcoholic Drink Safety and Halal Certification
	29.1 Introduction
	29.2 The Concept of Non-alcoholic Beverages and Their Market Value
	29.3 Traceability: Concept and Importance in Halal Food Certification
	29.4 Soft Drink Quality Assurance and Safety Measures
	29.5 Drinking Water Safety
	29.6 Energy Drink Safety and Halal Status
	29.7 Standards and Regulations for Non-alcoholic Beverages
	29.8 Non-alcoholic Beverage Analysis Method
	29.9 Non-alcoholic Beverages and Their Halal Certification
	29.10 Conclusion
	References
Chapter 30: Production of Halal Meat Using HACCP System: Idea and Implementation
	30.1 Introduction
	30.2 Literature Review
		30.2.1 Definition of Halal
		30.2.2 Current Halal Meat Supply Chain
		30.2.3 Primary Production Standards for Halal Meat
		30.2.4 Primary Processing Standards for Halal Meat
			30.2.4.1 Initial Requirements
			30.2.4.2 Sticking and Bleeding
			30.2.4.3 Packaging, Labeling, and Transporting Livestock and Meat
	30.3 Quality Assurance Systems
		30.3.1 The Basis of the Quality Assurance System
		30.3.2 Efforts to Link the HACCP System with the Halal Food Supply Chain
			30.3.2.1 Assembling the Halal Team
			30.3.2.2 Halal Product Description
			30.3.2.3 Process Flow Diagram
			30.3.2.4 Conduct a Hazard and Haram Substance Analysis
			30.3.2.5 Determine the Critical Control Points (CCPs) and Halal Critical Control Points (HACCP)
			30.3.2.6 Establish Critical Limits (CL) and Halal Critical Limits (HCL)
			30.3.2.7 Establish CCP and HCCP Monitoring Procedures
			30.3.2.8 Establish Corrective Actions
			30.3.2.9 Establish Verification Procedures
			30.3.2.10 Establish Documentation and Record Keeping
	30.4 Certification of Quality Assurance of Halal Meat
		30.4.1 Increasing Interest in Halal Meat
		30.4.2 Challenges and Obstacles to Halal Food Certification
	30.5 Conclusion
	References
Index