Adulteration detection technologies used for halal/kosher food products: an overview

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dc.contributor.authorMortas, Mustafa
dc.contributor.authorAwad, Nour
dc.contributor.authorAyvaz, Huseyin
dc.date.accessioned2025-01-27T20:52:11Z
dc.date.available2025-01-27T20:52:11Z
dc.date.issued2022
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn the Islamic and Jewish religions, there are various restrictions that should be followed in order for food products to be acceptable. Some food items like pork or dog meat are banned to be consumed by the followers of the mentioned religions. However, illegally, some food producers in various countries use either the meat or the fat of the banned animals during food production without being mentioned in the label on the final products, and this considers as food adulteration. Nowadays, halal or kosher labeled food products have a high economic value, therefore deceiving the consumers by producing adulterated food is an illegal business that could make large gains. On the other hand, there is an insistent need from the consumers for getting reliable products that comply with their conditions. One of the main challenges is that the detection of food adulteration and the presence of any of the banned ingredients is usually unnoticeable and cannot be determined by the naked eye. As a result, scientists strove to develop very sensitive and precise analytical techniques. The most widely utilized techniques for the detection and determination of halal/kosher food adulterations can be listed as High-Pressure Liquid Chromatography (HPLC), Capillary Electrophoresis (CE), Gas Chromatography (GC), Electronic Nose (EN), Polymerase Chain Reaction (PCR), Enzyme-linked Immuno Sorbent Assay (ELISA), Differential Scanning Calorimetry (DSC), Nuclear Magnetic Resonance (NMR), Near-infrared (NIR) Spectroscopy, Laser-induced Breakdown Spectroscopy (LIBS), Fluorescent Light Spectroscopy, Fourier Transform Infrared (FTIR) Spectroscopy and Raman Spectroscopy (RS). All of the above-mentioned techniques were evaluated in terms of their detection capabilities, equipment and analysis costs, accuracy, mobility, and needed sample volume. As a result, the main purposes of the present review are to identify the most often used detection approaches and to get a better knowledge of the existing halal/kosher detection methods from a literature perspective.
dc.description.sponsorshipThe work was not supported by any foundation.
dc.identifier.doi10.1007/s44187-022-00015-7
dc.identifier.issn2731-4286
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85139932902
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1007/s44187-022-00015-7
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25688
dc.identifier.volume2
dc.identifier.wosWOS:001319100300001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringernature
dc.relation.ispartofDiscover Food
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectHalal
dc.subjectKosher
dc.subjectAdulteration
dc.subjectAuthentication
dc.subjectDetection techniques and methods
dc.titleAdulteration detection technologies used for halal/kosher food products: an overview
dc.typeReview Article

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