Mortas Mustafa, Awad Nour, Ayvaz Huseyin
Department Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, Samsun, 55139 Turkey.
Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210 USA.
Discov Food. 2022;2(1):15. doi: 10.1007/s44187-022-00015-7. Epub 2022 Apr 20.
In 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.
在伊斯兰教和犹太教中，为使食品可被接受，有各种限制需遵循。某些食品，如猪肉或狗肉，被上述宗教的信徒禁止食用。然而，非法的是，各国一些食品生产商在食品生产过程中使用被禁动物的肉或脂肪，且最终产品标签上未提及，这被视为食品掺假。如今，带有清真或犹太洁食标签的食品具有很高的经济价值，因此通过生产掺假食品欺骗消费者是一种能获取巨额利润的非法生意。另一方面，消费者迫切需要获得符合其条件的可靠产品。其中一个主要挑战是，食品掺假以及任何被禁成分的存在通常难以察觉，肉眼无法判断。因此，科学家们努力开发非常灵敏和精确的分析技术。用于检测和确定清真/犹太洁食食品掺假的最广泛使用的技术可列举为高效液相色谱法（HPLC）、毛细管电泳法（CE）、气相色谱法（GC）、电子鼻（EN）、聚合酶链反应（PCR）、酶联免疫吸附测定法（ELISA）、差示扫描量热法（DSC）、核磁共振（NMR）、近红外（NIR）光谱法、激光诱导击穿光谱法（LIBS）、荧光光谱法、傅里叶变换红外（FTIR）光谱法和拉曼光谱法（RS）。对上述所有技术在检测能力、设备和分析成本、准确性、便携性以及所需样品量方面进行了评估。因此，本综述的主要目的是确定最常用的检测方法，并从文献角度更好地了解现有的清真/犹太洁食检测方法。
