Ways to detect halal food fraud: A systematic review

Introduction: In recent years, increasing cases of fraud and mislabeling of animal products have attracted considerable attention and concern among consumers and regulatory agencies. Consuming and using halal consumer goods is common among Muslims. Muslim communities are not allowed to consume any product that contains non-halal ingredients. Currently, there are many food products in the world where the actual content of these products is not known. The purpose of this study is the identification methods of non-halal food components and compounds in halal food products.Method: The databases PubMed, Scopus, google scholar, Science Direct, and SID were searched for studies published from ۱۹۷۰ to ۲۰۲۱. The Keywords included "Halal", "Food", "Fraud", "product", "Authentication". In total, ۸۷ scientific papers were analyzed in this study.Finding: Examining the results of the articles, we find that the consumable components of pork (meat, fat, blood, and gelatin) have the highest probability of fraud in halal products. Although, other frauds in food and beverages should not be ignored, such as alcohol and methanol in beverages, wild boar meat, and cat and mouse meat.Conclusion: There are methods to detect this type of fraud, and it is important to choose the best method to detect this type of fraud, considering things such as cost, time, and other effectiveness indicators. Among the methods of identifying counterfeits in halal products, molecular methods (based on the genome), electrical spectroscopy, high-performance liquid chromatography (HPLC), polymerase chain reaction, and other methods can be mentioned. Molecular methods are highly accurate for detecting food fraud, and for this reason, they have the highest percentage of detection.

کلیدواژه ها:

Halal ، Food ، Fraud ، Authentication ، Diagnosis