LECT9_ Authentication and Laboratory Verification.pdf

7/29/2019 LECT9_ Authentication and Laboratory Verification.pdf

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In the past food was produced locally - no need fororganized religious supervision

Halal is simple; however, the industry is becoming morecomplex

Increase in trade needs

Increase in complexity of food processing


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Technological development and the diversification ofsources acquired globally for food processing andproduction

Availability of numerous number of processed foods in themarket

It is very challenging and increasingly difficult for Muslimsto ensure the halal status of food in the market.

This trend has raised concerns among Muslim consumersregarding new processed food.


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Adulteration is an issue of major concern in the foodtrade and industry globally.

Involves the replacement of high cost ingredients withlower grade and cheaper substitutes.

The result can be very attractive and lucrative for foodmanufacturers or raw material suppliers.


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Birds

Nest

White

Fungus

Pigskin

Source : Suqin Sun, Tsinghua University, China


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Lard is an example of haram ingredient

Lard could be effectively blended with other vegetableoils to produce shortening, margarines and other

specialty food oils In some countries, food manufacturers choose to blend

vegetable fats with lard to reduce production cost

In other instances, adulteration with porcine products

could be unintentional


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Many cases were reported worldwide involving adulteration

of haram or mushbooh ingredients in halal food

E.g. In the U.K., Food Standards Agency conducted test foradulteration and authenticity of chicken using molecularbiology techniques - samples with halal label revealed that

they were adulterated with pig DNA

In Indonesia, the episodes on Pig Fat Scare, 1998 and MSGadulterated with enzyme derived from pig, 2001

In Thailand, Muslim Frozen Food Sausage Scandal 1997,lard in palm oil, 1998, undeclared gelatine 2001 etc


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Nearly half the samples contained

traces of DNA from pigs and all butone of these were labelled as halal


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The water is added to the chicken to bulk it up,making it appear larger and heavier than it really is.

It can also help to prevent the meat drying out when itis transported and stored.

Other ingredients, such as animal protein, are oftenadded to help the meat retain the water, even after

cooking. Issue of transparency, labelling


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Non-halal (pork) moon cakes with halal logo

Pigs and chicken stored together

Issue on bread using doubtful oil [lard ?]

Brushes using pigs bristle in cake and breadpreparation

Sausages with non-halal casing, expired halalcertificate and old halal logo

Fish feed with pig by-products


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Halal Science:

Scientific methodology to ensure Halal compliance

according to Islamic religious requirements


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Authentication has become a major challenge in analysis of

halal food

Reliable state-of-the-art scientific methods are urgently

needed for detection of non-halal components (e.g porcine

origin) in food products


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Dedicated Halal Science Laboratory

for Food Analysis

Malaysia

Halal Products Research Institute (HPPI) EPU has allocated a sum of RM10 million to develop this

Halal analysis laboratory

Thailand Halal Science Center, ChulalongkornUniversity (HSC)


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Electronic Nose (E-nose) technology

Fourier Transform Infrared (FTIR) spectroscopy

Differential Scanning Calorimetry (DSC) Molecular Biology techniques


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Electronic Nose


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An instrument, which comprises an array of electronicchemical sensors and appropriate pattern recognitionsystem

Capable of recognizing simple or complex odor or smell

This technique was applied to monitor the presence of lardin food samples such as cooking oil

Qualitative identification of adulterated oil is possible bythe characteristic 2-dimensional olfactory images called

VaporPrint TM


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SAW detector response vs time. Pure RBD palm olein (pink)

overlay with RBD palm olein adulterated with 5% lard (black)


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1% lard 3% lard 5% lard

7% lard 10% lard 100% lard


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E-nose is an alternative technology which offers easieroperation, rapid determination (1 min), and give reliableresults

It is possible to detect any adulteration with thecharacteristic aroma fingerprint of each sample (1%detection level)

It could fulfil the need for rapid detection of lardadulteration in food


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Spectroscopy is the study of the interaction of EMRwith matter

IR has been used to provide information on themolecular composition and structure of a diverse rangeof materials such as fats and oils

Food samples (e.g. chocolate, cake, biscuits) wereanalyzed to identify the differences in FTIR spectraprofiles


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Fourier Transform Infrared Spectroscopy


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4000.0 3000 2000 1500 1000 500.00.00

0.2

0.4

0.6

0.8

1.0

1.2

1.4

1.6

1.8

(C-H)cisbonds

3004

2924

2854

2679

1746

1463

13761238

1164

1116

(CH2)n rocking722

Wavenumber(cm-1)

Absorbance

(CH)

-CH2and -CH3

(C=O) ester

Fingerprint region

-C=C-H

transbonds967

(C=O) ketones

(C=O)

aldehydes

1654

(C=O)

FFA

(-OH)H2O, ROH,

ROOH

Example of FTIR Spectrum of an Oil


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4000.0 3000 2000 1500 1000 600.0

Wavenumber (cm-1)

Absorbance

(A)

A

G

a

b


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1018.0 1010 1000 990 980 970 960 950 940 929.00.0300.05

0.10

0.15

0.20

0.25

0.30

0.35

0.40

0.45

0.500

Wavenumber (cm-1)

0% lard

20% lard

40% lard

60% lard80% lard

100% lard

b


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y = 3.3191x + 0.2462

R2= 0.979

0

10

20

30

40

50

60

70

4 6 10 12 14 18 22 28 34 36 40 42 44 46 50 52 54 60

Actual weight of lard content in shortening (g)

FTIR

valueof

lardcontentinshortening(g)

FTIR Calibration Model


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FTIR technique combined with chemometric analysis

It is able to detect and quantify the level of lard

adulterated in food samples (3% detection limit) Offers rapid (results in 2 min), simple, accurate, reliable,

and environmental friendly technique


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Thermoanalytical technique for monitoring changes in

physical or chemical properties of material by detecting

heat changes

Thermogram profile show the presence of lard in food

sample

Relatively simple, accurate and minimum amount ofsample needed


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A(GLD)

B(CRLD)

C(BT)

D(MT)

E(CF)

A(0%)

B(1%)

C(2%)

D(3%)

E(4%)

DSC cooling thermogram of

different animal fats

DSC cooling thermogram of RBDPO

adulterated with genuine lard

(increasing proportion)


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DNA technique is a favorite approach for species

identification because DNA is relatively stable even after

processing

Method for species identification from pork and lardsamples using PCR analysis

The analysis yielded excellent results for identification of

pig species in samples


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DNA EXTRACTION

PCR AMPLIFICATION

PCR-RFLP

SPECIES

IDENTIFICATIONFOOD

SAMPLES


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M1 1 2 3 4 5 6 7 10 11 12 13 14 M2

M1 : 100bp Ladder Marker

1 : Muttons meat

2 : Cows meat (beef)

3 : Chickens meat

4, 5, 6, 7 : Pigs meat (pork)

10: Chickens fat

11, 12, 13, 14 : Pigs fat

M2: 1kb Plus Marker

360bp

228bp

131bp

Restriction Enzyme Analysis of

PCR Amplified Cytochrome b Gene

(raw meat and fat samples)


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M A1 A2 A3 D1 D2 D3 K1 K2 P1 P2

228 bp

131 bp

500 bp

360 bp

Restriction Enzyme Analysis of PCR Amplified

Cytochrome b Gene (sausages)

M-1Kb DNA ladder

A1, A2 and A3- chicken sausages of different brands

D1, D2 and D3- beef sausages of different brands

K1 and K2- pork sausages of different brands

P1 and P2- unknown products


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Porcine-IDTM

is co-developed by Institute of

Halal Food UPM and Olipro

Biotechnology Sdn. Bhd.


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Anugerah Harta Intelek Negara 2009

Anugerah Eureka - Brussels, Belgium 2009


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ELISA is used to determine the level of antibodies in asample and useful because they are specific and arerelatively simple to perform.

Method for detection of pig derivatives qualitatively inthe food samples using ELISA technique

The analysis yielded excellent results for detection of pig

derivatives in samples

ELISA R lt


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1 2 3 4 5

A

B

C

D

E

FG

H

ELISA Results

A1- positive control;

B1 and C1- negative controls;

D1- mutton,E1- beef;

F1- chicken meat,

G1, H1, A2 and B2-pork;

C2- mutton fat;

D2- beef fat;

E2- chicken fat;

F2, G2, H2, A3- lard;

B3, C3 and D3- chicken sausages

with different brands;

E3, F3 and G3- beef

sausages with different

brands;H3 and A4- pork

sausages with different

brands;

B4 and C4- unknown

sausages;

D4, E4 and F4-

unknown casings;

G4, H4, A5 and B5-

bread with differentbrands;

C5 and D5- biscuits

with different

brands; E5-homemade biscuit

with 1% lard;

F5- homemade

biscuit with 50%

lard;

G5- homemade

biscuits with 100%

lard.


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THE WORK

CONTINUES


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Biopotential Telemetry EEG & ECG

Transmitter

receiver

Power lab system

Software

Stunning/ non-stunning


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Transmitter

Stunning/ non-stunning

Receiver PowerLab

Computer

EEG and ECG results


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LECO 4D GC TOF MS

LECO 4D GC TOF MS


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LECO 4D GC TOF MS


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METABOLOMICS : VOLATILE COMPOUNDS IN WHITE GRAPES


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No more bringing samples to lab On-site determination, easy, fast

Use of probe and primer

Determines presence of porcine DNA within 1 hour

one step, one button, one hour

Contains a PCR unit - reports results (positive/negative)

Can be operated by untrained personnel

Accurate proven, (0.001 % or 0.04 gram for each kg)

Potential for use in international standards

Fish industry an example


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Perdana Menteri, Datuk Seri Najib Tun Razak menyampaikan anugerahWorld Halal Research Summit 2009 kepada Dr. Yaakob sempena Mihas

2009 di Kuala Lumpur.


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SERDANG, 11 Mei

Pengarah Institut Penyelidikan HalalUniversiti Putra Malaysia (UPM), Prof. Dr. Yaakob Bin Che Mantelah diiktiraf sebagai saintis pertama yang menerima AnugerahSaintis Halal di World Halal Research Summit 2009

pengiktirafan itu berdasarkan kepelbagaian kajian dan

penyelidikan yang dijalankan bagi mengesan produk yangmengandungi kehadiran sumber haram pada produk makanan,kosmetik dan farmasateukal yang dilarang penggunaannyadalam syariah.

Kajian melibatkan kajian analisis makanan yang mengandungigelatin, lemak dan daging babi dan alkohol yang terkandungdalam makanan.

Melalui kaedah Real-Time PCR(Polmerase Chain Reaction) bagipengesanan DNA babi, kumpulan penyelidikannya turut berjayamemenangi Anugerah Harta Intelek Negara 2009 (AHIN09) dan

juga Anugerah Eureka di Brussel, Belgium.


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Halal science is crucial for providing evidence whenneeded in case of doubt.

New methods of analysis developed are reliable for

detection and traceability of non-halal component infood and other consumer products

It is hoped these scientific advances would contribute to

the integrity of Halal certificates and further supportingHalal food trade and industry

There is still a lot to be done with regard to this effort

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LECT9_ Authentication and Laboratory Verification.pdf

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