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The Halal Food Handbook
Edited by
Yunes Ramadan Al-Teinaz
Independent Public Health & Environment Consultant, London, UK
Stuart Spear
Freelance Journalist, London, UK
Ibrahim H. A. Abd El-Rahim
Department of Environmental and Health Research, the Custodian of the Two Holy Mosques Institute for Hajj and Umrah Research, Umm Al-Qura University, Makkah Al-Mukaramah, Saudi Arabia
Infectious Diseases, Department of Animal Medicine, Faculty of Veterinary Medicine, Assiut University, Assiut, Egypt
This edition first published 2020 © 2020 John Wiley & Sons Ltd
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by law. Advice on how to obtain permission to reuse material from this title is available at http://www.wiley.com/go/permissions.
The right of Yunes Ramadan Al-Teinaz, Stuart Spear, and Ibrahim H. A. Abd El-Rahim to be identified as the authors of the editorial material in this work has been asserted in accordance with law.
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Library of Congress CatalogingâinâPublication Data
Names: Al-Teinaz, Yunes Ramadan, 1952â editor. | Spear, Stuart, editor. | Abd El-Rahim, Ibrahim H. A., editor
Title: The halal food handbook / edited by Yunes Ramadan Al-Teinaz, Stuart Spear, and Ibrahim H.A. Abd El-Rahim.
Description: Hoboken, NJ : John Wiley & Sons, Inc., 2019. | Includes bibliographical references and index. |
Identifiers: LCCN 2019014356 (print) | LCCN 2019015538 (ebook) | ISBN 9781118823118 (Adobe PDF) | ISBN 9781118823101 (ePub) | ISBN 9781118823125 (hardback)
Subjects: LCSH: Halal foodâHandbooks, manuals, etc. | MuslimsâDietary lawsâHandbooks, manuals, etc. | Halal food industryâHandbooks, manuals, etc. | FoodâReligious aspectsâIslamâHandbooks, manuals, etc.
Classification: LCC BP184.9.D5 (ebook) | LCC BP184.9.D5 H325 2019 (print) | DDC 297.5/76âdc23
LC record available at https://lccn.loc.gov/2019014356
Cover Design: Wiley
Cover Image: © hallimsib99/Shutterstock
Set in 9.5/12.5pt STIXTwoText by SPi Global, Pondicherry, India
This book is dedicated to those who cherish the prevention of cruelty to animals.
Contents
About the Editors xix
Notes on Contributors xxiii
Acknowledgements xxxi
Foreword xxxiii
Introduction 1
John Pointing
References 6
Part I What is Halal 7
1 What is Halal Food? 9
Yunes Ramadan AlâTeinaz
1.1 ÂIntroduction 9
1.1.1 Basic Terms 9
1.1.2 What is Halal? 9
1.1.3 Halal and the Holy Quran 11
1.1.4 Other Sources of Halal Instruction 13
1.2 ÂWhat is Halal Food? 14
1.2.1 Halal Foods in Islam 14
1.2.2 Halal Food Defined 15
1.2.3 Haram Food Defined 16
1.2.4 Fit and Wholesome Food 17
1.3 ÂAnimal Welfare and Halal Slaughter 18
1.3.1 Animal Welfare in Islam 18
1.3.2 Halal Slaughter 20
1.4 ÂThe Holy Quran and the Hadith 21
1.4.1 Verses that Explain Why Muslims Can Only Eat Halal Foods 21
1.4.2 Verses That Explain Why Only Allah Can Prescribe What is and is not Halal 22
1.4.3 Verses That Explain What is Halal and What is Haram 22
1.4.4 Examples from the Hadith (traditions) Covering Animal Welfare 24
1.4.5 Verses from the Hadith Concerning the Slaughter of Animals 25
2 Halal and Shariah Law 27
Mufti Mohammed Zubair Butt
2.1 ÂIntroduction 27
2.2 ÂLexical Definition 27
2.3 ÂLegal Definition 27
2.4 ÂHalal and the Values of Islamic Law 28
2.5 ÂHalal and the Original Norm 29
2.6 ÂHalal in Different Spheres 31
2.6.1 Food and Beverages 31
2.7 ÂMarriage and Divorce 34
2.7.1 Raiment and Adornment 36
2.7.2 Financial Matters 36
2.7.3 Devotional Practices 36
2.7.4 General 37
2.8 Conclusions 37 References 38
Part II Animal Welfare and Slaughter 39
3 Animals in Islam and Halal Ethics 41 Magfirah Dahlan
3.1 ÂIntroduction 41
3.2 ÂHalal in the Era of Mechanical Slaughter 42
3.3 ÂHalal in the Era of Industrial Farming 43
3.4 ÂIslamic Vegetarianism and Alternative Views of Animals 44 References 46
4 Animal Behaviour and Restraint in Halal Slaughter 47 Temple Grandin
4.1 ÂIntroduction 47
4.2 ÂPre-slaughter Restraining Stress 48
4.3 ÂBenefits of Reduced Pre-slaughter Restraining Stress 48
4.4 ÂDesign Requirements for Animal Handling and Restraint Equipment 49
4.5 ÂImproving Animal Movement 49
4.6 ÂUse of Driving Aids from Moving Animals 50
4.7 ÂDesign of Restraint Devices 51
4.8 ÂBasic Restraint Principles 52
4.9 ÂBest Commercial Practices 53
4.10 ÂAuditing Animal Handling and Slaughter 54
4.11 ÂConclusions 55 References 55
5 A Practical Guide to Animal Welfare during Halal Slaughter 59 Mehmet Haluk Anil
5.1 ÂAnimal Welfare During Primary Production and Transportation 59
5.2 ÂPre-slaughter Handling 60
5.3 ÂRestraint During Slaughter 61
5.4 ÂReligious Slaughter Methods: Halal Method 62
5.5 ÂBackground on Halal Slaughter and Rules 65
5.6 ÂPhysiological Effects of Neck Cutting 68
5.7 ÂExsanguination and Loss of Consciousness 69
5.8 ÂLegal Considerations 70 ÂReferences 70
6 The Slaughter Process: With or Without Stunning 73
Mehmet Haluk Anil and Yunes Ramadan Al-Teinaz
6.1 ÂReligious Requirements and Alternative Choices 73
6.2 ÂSlaughter without Stunning by Neck Cutting 74
6.3 ÂPost-cut Management of Animals Slaughtered Without Stunning 75
6.4 ÂClinical Signs of Brain Death 75
6.5 ÂRecommendations for Halal Slaughter 75
6.6 ÂExsanguination Techniques 76
6.7 ÂExsanguination and Loss of Consciousness 77
6.8 ÂBlood Loss and Retention 78
6.9 ÂCarcass and Meat Quality 78
6.10 ÂSlaughter with Stunning 78
6.11 ÂPost-Cut Stun 80
6.12 ÂRecommendations 80 References 80
7 Recent Slaughter Methods and their Impact on Authenticity and Hygiene Standards 81
Ibrahim H.A. Abd El-Rahim
7.1 ÂIntroduction 81
7.2 ÂDefinition of Humane Slaughter 82
7.3 ÂHalal Slaughter and Animal Welfare 82
7.4 ÂDefinition of Pre-slaughter Stunning 83
7.5 ÂAims of the Stunning 83
7.6 ÂTypes of Stunning 84
7.7 ÂStunning and Animal Welfare 84
7.8 ÂGeneral Impact of Stunning on Authenticity and Hygiene Standards 85
7.9 ÂInadequate Bleeding 85
7.10 ÂSpoilage of the Meat 85
7.11 ÂLow-quality Meat 86
7.12 ÂAdverse Effects on Public Health 86
7.13 ÂSpecific Impact of Various Stunning Methods on Authenticity and Hygiene Standards 87
7.14 ÂSimple Comparison Between Halal Slaughter and Slaughter involving Stunning 89
7.15 ÂConclusion 89 References 89
8 The Religious Slaughter of Animals 93
Joe M. Regenstein
8.1 ÂIntroduction 93
8.2 ÂAllowed Animals 95
8.3 ÂProhibition of Blood 96
8.4 ÂThe Prohibition of Alcohol 112
8.5 ÂEquipment Preparation 113
8.6 ÂMeat of Animals Killed by the Ahl-al-Kitab 113
8.7 ÂGelatin 114
References 116
Part III Halal Ingredients and Food Production 121
9 Factory Farming and Halal Ethics 123
Faqir Muhammad Anjum, Muhammad Sajid Arshad and Shahzad Hussain
9.1 ÂIntroduction 123
9.2 ÂGood Animal Husbandry Practices and Animal Welfare 124
9.3 ÂGood Governance in Halal Slaughtering 124
9.4 ÂGood Governance for Slaughtering of Livestock for Qurbanâ 125
9.5 ÂAnimal Housing and Management 125
9.6 ÂVeterinary Care 125
9.7 ÂCruelty to Animals Under Malaysian Law 126
9.8 ÂIslamic Law in Modern Animal Slaughtering Practices 126
9.9 ÂModern Methods of Animal Slaughtering 127
9.10 ÂThe Halal Meat Chain 128
9.11 ÂHalal Breeding: HCP1 129
9.12 ÂAnimal Welfare: HCP2 130
9.13 ÂStunning: HCP3 130
9.14 ÂKnife: HCP4 131
9.15 ÂSlaughterer: HCP5 131
9.16 ÂSlaughter Method: HCP6 131
9.17 ÂInvocation: HCP7 132
9.18 ÂPackaging and Labelling: HCP8 132
9.19 ÂRetailing: HCP9 132
9.20 ÂA Simplified EU Legislative Outline for Animal Welfare 133
9.21 ÂAn Overview of Animal Welfare in the World 135
9.22 ÂFarm Animals Welfare 137
9.23 ÂVoluntary Guideline of Farm Animal Welfare 138
9.24 ÂFactory Farming 139
9.24.1 Fish Farming 139
9.24.2 Veal Farming 140
9.24.3 Cattle Farming 140
9.24.4 Turkey Farming 140
9.24.5 Dairy Farming 140
9.25 ÂImpacts on Economy 141
9.26 ÂImpact on Environment 141
9.27 ÂAntibiotics 141
9.28 ÂWater 142
9.29 ÂClimate Change 142
9.30 ÂImpact of Confinement on Animal Welfare 142 References 143
10 Halal Ingredients in Food Processing and Food Additives 149 Yunes Ramadan Al-Teinaz
10.1 ÂIntroduction 149
10.2 ÂWhy Use Additives? 150
10.2.1 Aims of Food Processing 150
10.2.2 Food Ingredients Sources 151
10.2.3 Groups of Food Ingredients 151
10.2.4 Sources of Halal Ingredients 151
10.2.5 Haram Ingredients 151
10.2.6 Questionable/Mashbooh Ingredients 152
10.3 ÂGMOs and Biotechnology 152
10.4 ÂE Codes 153
10.4.1 E Code Groups 153
10.5 ÂRequirements for Halal Food Processing 153
10.6 ÂHygiene and Cross-contamination 154
10.7 ÂHalal Markets 155
10.8 ÂSome Food Ingredients 155
10.9 ÂFood Processing Aids 156
10.9.1 Food Colours 156
10.9.2 Preservatives 156
10.9.3 Antioxidants 156
10.9.4 Sweeteners 157
10.9.5 Emulsifiers, Stabilizers, Thickeners, and Gelling Agents 157
10.9.6 Flavour Enhancers and Flavourings 157
10.10 ÂFood Conservation and Additives 158
10.10.1 Food Conservation 158
10.10.2 E Numbers and Additives of Animal Origin 158
10.10.3 Forbidden Additives 158
10.10.4 Fat Additives 161
10.10.5 Alcohol and Ethanol 161
10.10.6 Ice Cream 162
10.10.7 Drinks 162
10.10.8 Chewing Gum 162
10.10.9 Fruits and Vegetables 163
10.10.10 Cube Sugar 163
10.10.11 Medication 163
10.10.12 Antibiotics in Animal Feeds 163
10.10.13 Toothpaste 164
10.10.14 Soap, Shampoo, and Cosmetics 164
10.11 ÂConclusions 165 References 166
11 Halal and Genetically Modified Ingredients 169 Majed Alhariri
11.1 ÂWhat is a Genetically Modified Organism? 169
11.2 ÂHow Does Genetic Modification Work? 169
11.3 ÂCurrently Commercialized GM Crops 170
11.4 ÂGM Crop Benefits 171
11.5 ÂConcerns about Food Safety and Human Health 172
11.6 ÂGMOs from the Halal and Tayyib Point of View 178
11.6.1 Interfering with Divine Work 178
11.6.2 Causing Harm and Corruption 179
11.6.3 Using Genes from Haram Sources 180
11.7 ÂConclusion 180 References 181
12 Halal Personal Hygiene and Cosmetics 183 Mah Hussain-Gambles
12.1 ÂIntroduction 183
12.2 ÂPersonal Care Ingredients 186
12.3 ÂAlcohol-free 191
12.4 ÂHalal Certification of Personal Care Products 193
12.5 ÂCertification Processing 193
12.6 ÂInspection 194
12.7 ÂStaff Training 194
12.8 ÂSegregation 194
12.9 ÂStorage and Warehousing 194
12.10 ÂTransporting 195
12.11 ÂConclusion 196
Part IV Halal Standards, Procedures, and Certification 197
13 Halal and HACCP: Guidelines for the Halal Food Industry 199 Hani Mansour M. Al-Mazeedi, Yunes Ramadan Al-Teinaz and John Pointing
13.1 ÂIntroduction 199
13.2 ÂWhy HACCP? 200
13.3 ÂHalal and HACCP 201
13.4 ÂApplication of HACCP to the Halal Food Industry 202
13.5 ÂCritical Control Points 203
13.6 ÂConclusion 203 References 204
14 Halal International Standards and Certification 205 Mariam Abdul Latif
14.1 ÂIntroduction 205
14.2 ÂHarmonization of Halal Standards 205
14.3 ÂHalal Standards 206
14.4 ÂHalal International Standards 207
14.5 ÂCodex General Guideline for Use of the Term Halal 208
14.6 ÂOIC/SMIIC 1:2011 General Guidelines on Halal Food 212
14.7 ÂHalal Certification 220
14.8 ÂHalal Accreditation Standard 220
14.9 ÂInternational Halal Certification Model 220
14.10 ÂConformity Assessment 222
14.11 ÂThe Lack of Credibility of Halal Certification Bodies 223
14.12 ÂCapability Building: Consultants and Training Providers 224
14.13 ÂThe Way Forward 224
14.14 ÂConclusion 225 References 225
15 Halal Certification and International Halal Standards 227 Yunes Ramadan Al-Teinaz and Hani Mansour M. Al-Mazeedi
15.1 ÂIntroduction 227
15.2 ÂThe Halal Certificate 229
15.3 ÂWhat is Halal Meat? 229
15.4 ÂHistory of Religious Slaughter in the UK 230
15.5 ÂHalal Certification in the UK 231
15.5.1 Reliance on Local Suppliers and Religious Leaders 233
15.5.2 Legislation 236
15.6 ÂAccreditation/Regulation 236
15.7 ÂHalal Food Fraud 237
15.7.1 Illegal Slaughter 237
15.7.2 Mislabelling of Halal Meat 238
15.8 ÂHalal Certification 239
15.8.1 The Aim of Certifying Products 239
15.8.2 The Halal Certificate 239
15.8.3 Halal Assurance System 240
15.8.4 The Internal Halal Audit Team 240
15.8.5 Benefits of Halal Certification 241
15.9 ÂInternational Standards 241
15.9.1 Definition 241
15.9.2 Positive Aspects of International Halal Standards 242
15.9.3 Negative Aspects of International Halal Standards 243
15.10 ÂCommon Mistakes Made by HCBs 243
15.10.1 Lack of a Competent Halal Certification System 243
15.10.2 Not Following Halal Procedures 244
15.10.3 Lack of Transparency 244
15.10.4 Lack of Islamic Behaviour 244
15.10.5 Lack of Commitment from Management 245
15.10.6 Lack of Halal Raw Materials Supply 246
15.10.7 Lack of Halal Technical Training 246
15.10.8 Not All Halal-certified Products/Services or Meat Comply with Halal Requirements 246
15.11 ÂConclusion 246
15.12 ÂRecommendations 247 References 248
Part V Food Law, Regulations, and Food Fraud 253
16 Legal Aspects of Halal Slaughter and Certification in the European Union and its Member States 255
Rossella Bottoni
16.1 ÂIntroduction 255
16.2 ÂLegal Aspects of Halal Slaughter in the EU and its Member States 256
16.2.1 The EU 256
16.2.2 The EU Member States 260
16.3 ÂLegal Aspects of Halal Certification in the EU and its Member States 263 References 268
17 The Legal Framework of General Food Law and the Stunning of Animals Prior to Slaughter 271
John Pointing
17.1 ÂBackground to the General Food Law 271
17.1.1 The Precautionary Principle and Risk 272
17.2 ÂConsumer Protection 272
17.3 ÂArticle 14: Food Safety Requirements 272
17.3.1 Definition of âFoodâ 273
17.4 ÂâPlacing on the Marketâ 273
17.4.1 Food That is Unsafe 273
17.4.2 Food That is Injurious to Health 274
17.4.3 Food That is Unfit for Human Consumption 274
17.4.4 Batch, Lot or Consignment 274
17.5 ÂFood Safety Offences 275
17.5.1 Food Adulteration: Section 7 Food Safety Act 1990 275
17.5.2 Selling Food Not Complying with the Food Safety Requirements: Section 8 Food Safety Act 276
17.6 ÂBreaches of Food Safety and Hygiene Regulations 276
17.7 ÂConsumer Protection Offences 277
17.7.1 Article 16: Labelling, Presentation, and Advertising 277
17.7.2 Section 15: Falsely Describing or Presenting Food 277
17.7.3
Section 14: Selling Food Not of the Nature or Substance or Quality
Demanded 277
17.7.4 Nature, Substance, or Quality of the Food 277
17.8 ÂOffences by Suppliers 278
17.9 ÂPenalties 279
17.10 ÂHalal Slaughter and Food Law 279
References 281
18 Detecting Adulteration in Halal Foods 283
M. Diaa El-Din H. Farag
18.1 ÂIntroduction 283
18.2 ÂDeoxyribonucleic Acid Techniques 285
18.3 ÂDNA Extraction and Sampling Effects 286
18.4 ÂPCR-based Techniques 287
18.4.1 Polymerase Chain Reaction 287
18.4.2 PCR Product Detection 290
18.4.3 PCR Using SpeciesâSpecific Primers 290
18.4.4 SpeciesâSpecific Multiplex Polymerase Chain Reaction 292
18.4.5 PCRâRFLP 293
18.4.6 PCRâRAPD 297
18.4.7 Realâtime PCR 298
18.4.8 SpeciesâSpecific Realâtime PCR (TaqMan) 300
18.4.9 Immunological Techniques (ELISA) 302
18.5 ÂAdvantage and Disadvantage of Immunochemical Techniques 305
18.6 ÂElectronic Nose 306
References 308
19 Food Fraud 321
John Pointing, Yunes Ramadan Al-Teinaz, John Lever, Mary Critchley and Stuart Spear
19.1 ÂIntroduction 321
19.2 ÂFood Ingredients and False Labelling 322
19.3 ÂTypes of Meat Fraud 323
19.4 ÂFraud Involving Chicken 325
19.5 ÂProblems of Halal Regulation 326
19.6 ÂConclusion 327
References 328
Part VI Halal vs Kosher 331
20 The Halal and Kosher Food Experience in the UK 333
Yunes Ramadan Al-Teinaz, Joe M. Regenstein, John Lever, A. Majid Katme and Sol Unsdorfer
20.1 ÂIntroduction 333
20.2 ÂHalal and Shechita: The Muslim and Jewish Religious Humane Methods 334
20.3 ÂLegislation 334
20.4 ÂConclusion 340 ÂReferences 341
21 Establishing a Dialogue Between Science, Society and Religion About Religious Slaughter: The Experience of the European Funded Project Dialrel 343 Mara Miele, John Lever and Adrian Evans
21.1 ÂThe Work With the Advisory Board 343
21.2 ÂThe Activities of the Certifying Bodies 344
21.3 ÂMuslim and Jewish Consumersâ Attitudes to Halal and Kosher Foods and Religious Slaughter 346
21.4 ÂConclusions 348 References 349
Part VII Halal in Different Countries 353
22 Halal Food Production in the Arab World 355 Majed Alhariri and Hani Mansour M. Al-Mazeedi
22.1 ÂIntroduction 355
22.2 ÂThe Reality of Halal Food Production in the Arab World 357
22.3 ÂThe Potential Value of the Halal Market in the Arab World 359
22.4 ÂHalal Organization and Halal Certification Bodies in Arab Countries 362
22.5 ÂThe Obstacles and Challenges Facing Halal Production in the Arab World 363 References 366
23 Halal Food in Egypt 369 M. Diaa El-Din H. Farag
23.1 ÂIntroduction 369
23.2 ÂGlobal Halal Market 370
23.3 ÂHalal Definitions and Requirements for Food Products and Ingredients 372
23.3.1 Questionable Products 374
23.4 ÂRelationship between Halal, Hygiene, Safety Food, and Phytosanitary Measures in Egypt 374
23.5 ÂStandards, Testing, Labelling, and Certification 375
23.6 ÂThe Demand for Halal Product Certification 376
23.7 ÂConditions, Regulations, and Certification of Halal Food Imported to Egypt 384
23.8 ÂControl of Halal Slaughtering of Animals for Human Consumption 385
23.9 ÂCompliance with Animal Welfare in Halal Slaughter 386
23.10 ÂHalal Certification 386
23.11 ÂHalal Slaughter Facilities and Products Registration 387
23.12 ÂEgypt Opportunities 389
23.13 ÂHalal Food Testing 389
23.14 ÂThe Egyptian Governmental Agencies in Charge of Halal Food 391
References 391
24 Halal Food in the USA 393
Joe M. Regenstein and Umar Moghul
24.1 ÂHalal in the USA 393
24.2 ÂReligion, Food, and Government 394
24.3 ÂConsumer Protection 395
24.4 ÂCertification: Agencies and Standards 396
24.5 ÂMarkings 398
24.5.1 Inspections 399
24.6 ÂPlants: Halal and Non-halal 400
24.7 ÂPackaging 401
24.8 ÂIngredients: Alcohol 402
24.9 ÂThe Issue of Multiple Agencies 403
24.10 ÂSelecting an Agency 403
24.11 ÂThe Religious Slaughter of Animals 404
24.12 ÂReligious Slaughter (Kosher and Halal) 407
24.13 ÂThe Commercial Side of Halal Foods 410 References 411
25 Halal Food in Italy 413
Beniamino Cenci Goga
25.1 ÂConventional and Religious Slaughter: Animal Protection 413
25.2 ÂRestraining Animals 416
25.2.1 Restraint in Conventional Slaughter 416
25.2.2 Restraint in Religious Slaughter 417
25.2.3 Correct Procedure 418
25.3 ÂAnimal Welfare for Farm Animals 418
25.4 ÂDo Animal Have Rights? 420
25.5 ÂReligious Slaughter in Italy 421
25.5.1 Data from the European Project Dialrel (www.dialrel.eu) 422
25.6 ÂRitual Slaughter in Italy: Critical Aspects and Proposals 428
25.6.1 Demonstrative Stage on Site for Stunning 429
25.6.1.1 Electro-narcosis Prior to Slaughter 430
25.6.1.2 Stunning by Captive Bolt Immediately after Incision of the Neck Vessels 430
25.6.1.3 Local Initiatives Regarding Ritual Slaughter and Results 431
25.7 ÂHalal Certification in Italy 432
25.7.1 Halal Italia 434
25.7.2 COREIS 434
References 435
Index 439
About the Editors
Prof. Dr Ibrahim H. A. Abd ElâRahim
Ibrahim is a Professor of Infectious Diseases & Epizootiology in the Department of Environmental and Health Research at The Custodian of the Two Holy Mosques Institute for Hajj & Umrah Research, Umm AlâQura University, Makkah AlâMukaramah, Saudi Arabia. He is also a Professor of Infectious Diseases in the Department of Animal Medicine at the Faculty of Veterinary Medicine, Assiut University, Assiut, EGYPT. He was a Consultant at the Veterinary Laboratory Department in the Ministry of Agriculture, Riyadh, Saudi Arabia, from 2003 to 2010. He worked as Professor of Infectious Diseases and Clinical Medicine at the College of Agriculture and Veterinary Medicine, Qassem University, Saudi Arabia, from 2010 to 2011.
He is a member of the German Academic Exchange Services (DAAD), the International Society of Cattle Diseases, and the Egyptian Society of Biochemistry and Molecular Biology. He received a DAAD scholarship for PhD research at the cattle clinic, JustusâLiebig University, Giessen, Germany, from 1993 to 1996. He was also awarded a postâdoctoral Danish scholarship as a researcher at the Danish Veterinary Institute for Virus Research, Lindholm, Kalvehave, Denmark in 1999. In the same year, he received a postâdoctoral DAAD scholarship as a researcher at the Faculty of Veterinary Medicine, Free University, Berlin, Germany.
He received two awards for Scientific Excellence in the field of Veterinary Medicine in Egypt in 2000 and 2002. He also obtained an ALMARAI award for a Distinguished Researcher in the field of veterinary medicine in Saudi Arabia in 2012. He has registered three patents in the United States Patent and Trademark Office (USPTO) (US 2014/0193307A1, US 2014/0190201A1 and US 2016/0273428A1). He has published 50 articles in local and international scientific journals in the field of veterinary science and has participated as a speaker in international scientific conferences in the field of veterinary medicine in Germany, Austria, Italy, Denmark, Hungary, Egypt, Saudi Arabia, Tunisia, and Syria. In addition, he has participated as a speaker in international scientific conferences in the field of halal food in Saudi Arabia, Kuwait, and the United Arab Emirates.
Stuart Spear
Stuart Spear is a journalist who has been working with the Islamic community for around 20Â years to combat illegal practices in the halal industry and the sale of unfit food to ethnic communities in the UK. As editor of Environmental Health Practitioner, the UKâs national
magazine for environmental health officers, he spearheaded a number of UKâwide campaigns to stop criminal gangs exploiting UK Muslims. In particular, he headed up the Stamp it Out campaign, which focused on illegal slaughter, false halal declaration, and the smuggling of bush meat along with other food safety issues impacting the Muslim community. In recognition for his support for UK Muslims he received the International Pioneer and Diversity Award and an award for excellence from the International Health Foundation at the London Central Mosque.
He has written extensively about halal practices and has over the years campaigned for the introduction of a common, easily auditable standard for all halal produce. He has also written about all aspects of food safety and how criminal gangs exploit weaknesses in the food chain for high reward and low risk. Over the last few years he has been editing an onâline news magazine aimed at the environmental health profession, covering food safety issues, and now works as a freelance writer on food safety and public health.
Dr Yunes Ramadan AlâTeinaz
A British citizen of Libyan origin, Yunes is an Independent Public Health and Environment Consultant, who holds a PhD from Liverpool University, a Masters in Public Health Medical School from Dundee University, a BSc in Environmental Science from Kings College London, a Certificate in Tropical Community Medicine and Health from the Liverpool School of Tropical Medicine. He is a Chartered Environmental Health Practitioner, a Fellow of the Royal Society Public Health, a Fellow of the Royal Society of Medicine, a former Head of Environmental Health in the London Borough of Hackney, and has been a consultant/expert for several organizations, including the Metropolitan Police Wildlife Crime Unit, British meat, Agriculture Development Board (AHDB), European Food Standards Agency (EFSA), Royal Society for the Prevention of Cruelty to Animals (RSPCA), Department for Environment, Food & Rural Affairs (DEFRA), the Food Standards Agency and the European Commission. He is a member of the British Standards Institute Halal Standards Committee.
Dr AlâTeinaz was Advisor to the London Central Mosque Trust and the Islamic Cultural Centre (ICC), representing the organization on aspects of food and halal issues in the Food Standards Agencyâs Muslim Organization Working Group. He has overseen the ICC response to FAWCâS report published in 2003. Ha is a consultant to food businesses and other agencies, for example he is an advisor to the EU for the SSA project DIALREL (2006â2010), which published Recommendations to Good Animal Welfare Practices During Religious Slaughter. He served as a ViceâChair of the Muslim Council of Britain Health and Food Standards Committee and as Trustee for the Foundation for Womenâs Health, Research and Development (FORWARD), an African diaspora womenâs campaign and support charity (registered in the UK). For years Yunes was at the forefront of a campaign to stamp out the illegal trade food fraud and misâdescription of halal meat in the UK. He has trained many environmental health officers in the UK to deal with food frauds and crimes of major public health significance, such as the illegal trade in unfit meat, and has many public health publications.
Yunes has investigated many food frauds, illegal meat crimes, and food poisoning incidents, and taken numerous successful enforcement legal actions at the Magistrates and Crown Courts in the UK relating to the illegal meat trade, food fraud, public health safety,
and misâdescription of food as halal. He has given papers and presentations at international and national conferences on food safety and food fraud, the illegal meat trade, and halal food meat fraud at the invitation of the House of Commons and the House of Lords, the Food Standards Agency, the Department for Environment, Food and Rural Affairs, the Chartered Institute of Environmental Health, Cardiff University, and local authorities.
Yunes is a widely experienced broadcaster on radio and television, and acts as technical adviser and contributor to television and radio programmes on food safety issues, including the BBCâs âLife of Grimeâ, âWorst Restaurantâ, and âNewsnightâ, Channel 4âs âDispatchesâ, Al Jazeera, and Radio 4. Yunes won the Best Arabic Scientist in the West Award in 2012.
Notes on Contributors
Dr Majed Alhariri
Dr Majed Alhariri is a food scientist who holds a PhD in Food Science and Technology from Cairo University. He carries out research on natural antioxidants and anticancer agents, focusing on halal auditing, halal program training, and halal assurance systems. Dr Majed has developed a program of halal assurance system training to increase understanding of this area. He is currently working in GIMDES as R&D Coordinator and Lead Auditor. He has many published scientific articles and has given scientific presentations on halal topics worldwide at international conferences.
Dr Hani Mansour M. AlâMazeedi
Dr Hani Mansour M. AlâMazeedi is a Kuwaiti scientist who specializes in halal requirements for food and nonâfood products and food safety management systems (HACCP/preârequisite programs and ISO22000). Dr Mazeedi obtained his BSc from USA and his PhD from UK and is the author of a number of books, such as Concepts on Food Hygiene (1998), Practical Guide to Food Safety (2002), and a sixâbook series, My Food, to be published in 2019. He also published a fourâpart book series entitled Index of Official Papers Related to Food and Slaughter According to Islamic Rites over the period of 1979â2017. Since 2011, through the Kuwait government (Ministry of Awqaf and Islamic Affairs and Kuwait Institute for Scientific Research) and the Gulf Standard Organization of the GCC Cooperation Council for the Arab States of the Gulf, he has organized several Gulf conferences on the halal industry and its services in Kuwait. Being an international speaker, Dr Mazeedi has over 35Â years of experience of delivering presentations on the halal industry and its services and food safety systems in countries including South Africa, Thailand, Malaysia, India, Russia, Denmark, France, Turkey, Syria, Yemen, the United Arab Emirates, Saudi Arabia, the USA, and Brazil. Since 1981 he has represented Kuwait when visiting halal certification bodies in major meat exporting countries, such as New Zealand, Australia, Malaysia, Russia, France, Denmark, Belgium, Turkey, the USA, and Brazil. Dr Mazeedi won the Halal Journal Award (Malaysia) in 2009.
Dr Mehmet Haluk Anil
Mehmet is a former Senior Research Fellow of the Veterinary School, University of Bristol, UK, and Professor of Medical Physiology at the Higher Education Council, Turkey. He has been a consultant/expert scientist for several organizations, including Cardiff University,
Agriculture Development Board (AHDB), European Food Standards Agency (EFSA), Royal Society for the Prevention of Cruelty to Animals (RSPCA), UK. He has been a research leader for projects funded by the UK Department for the Environment, Food and Rural Affairs, the Food Standards Agency and the European Commission. His research interests include farm animal physiology, animal welfare with particular reference to stunning and slaughter, and food safety. He is currently an assessor for food control and safety, an assessor for halal production and certification for the Dubai Municipality, a tutor for DGâSANTE courses and an lRSPCA/FAO consultant.
Professor Dr Faqir Muhammad Anjum
Professor Dr Faqir Muhammad Anjum is a renowned and wellârespected expert in food science and technology not only in Pakistan but also worldwide. He holds two PhD degrees, one in Grain Science from Kansas State University, USA and other in Food Technology from the University of Agriculture, Faisalabad, Pakistan. He has a solid scientific/academic food research background, particularly in the field of halal science. He possess 38Â years of teaching and research experience. He is presently working as Vice Chancellor (President) of the University of the Gambia, The Gambia. He is food scientist with international publications and research projects.
Dr Muhammad Sajid Arshad
Dr Muhammad Sajid Arshad is currently working as Assistant Professor at the Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan. He served as visiting research scholar at the University of Illinois, Urbana Champaign, USA for a period of six months. He received his doctoral degree from the University of Agriculture, Faisalabad, Pakistan in 2013. From 2016 to 2017 he worked as a postâdoctoral researcher at Kyungpook National University, South Korea. He is the author of about 35 publications and has five book chapters to his credit. His area of research is food science, particularly meat science and halal foods.
Dr Rossella Bottoni
Rossella Bottoni specializes in law and religion. She wrote her PhD dissertation on the origins of secularism in Turkey (1839â1938), and it received the 2007 Arturo Carlo Jemolo Award for the best PhD dissertation in law and religionârelated disciplines. She is currently Researcher and Adjunct Professor of Religious Factor and New Constitutions: Europe and Africa in the Faculty of Political and Social Sciences at the Catholic University of Milan, and Adjunct Professor of Law and Religion in the Department of Political and Legal Sciences and International Studies at the University of Padua, Italy. Her research interests include the legal regulation of religious slaughter in the EU and EU member states, the accommodation of religious and ethical dietary rules in secular legal systems, secularism, Islam and religious minorities in Turkey, the legal condition of Islam in European countries, and legal pluralism.
Mary Critchley
After obtaining a first degree at London University, Mary Critchley worked as a teacher in British state schools. A concern for all aspects of animal health led her, at the beginning of the 2001 UK foot and mouth disaster, to set up the public information website warmwell.
com. Updated daily from 2001 to her retirement in 2016, the website provided a platform for experts in veterinary science, diagnostics, virology, and public health, as well as for concerned and informed members of the public, to contribute to the debate on governmental livestock disease policies.
Magfirah Dahlan
Magfirah Dahlan receives her PhD from Virginia Tech. She specializes in the ethics and politics of religious food practices. She is a faculty in Philosophy, Religous Studies and Political Science at Craven Community College. Her research interests include religious ethics, food ethics, food politics, animal ethics, posthumanism, and postliberalism. Her current project is a monograph on the religious, ethical, and political aspects of modern meat.
Dr Adrian Evans
Adrian is a Senior Research Fellow at the Centre for Agro ecology Water and Resilience (CAWR) at Coventry University. His current research seeks to understand food and drink consumption practices, especially in relation to exploring the ethics, sustainability, and resilience of different types of food consumption. He has a particular interest in understanding the embodied nature of food consumption practices. He also researches the cultural and political embeddedness of different markets for food and drink, and explores the interconnections between food consumption and systems of provision, distribution, and ownership.
Professor Dr M. Diaa ElâDin H. Farag
Professor Farag is Chairman of the Industrial Irradiation Division, Atomic Energy Authority, Nasr City, Egypt. He was Head of the Food Irradiation Research Department, Former National Center for Radiation Research and Technology (NCRRT).
Professor Dr Beniamino Cenci Goga
Beniamino is currently Head of the Food Bacteriology Laboratory at the Faculty of Veterinary Medicine, University of Perugia. He has a background in private practice, research, and academia, and consults for slaughterhouses and private companies. His research interests lie in veterinary public health, communityâoriented veterinary extension, livestock and animal welfare, and veterinary regulation. He is the Italian primary investigator of the EUâfunded project DIALREL (FP6â2005âFOODâ4âC) on animal welfare and religious slaughter. He is an expert for the European Commission (Research DirectorateâGeneral) and for the European Food Safety Authority, as well as Deputy for the ERASMUS scheme of the School of Veterinary Medicine, Perugia, Italy and Lead Auditor for Quality Management Systems (ISO 19011).
Professor Dr Temple Grandin
Professor Grandin is a Professor of Animal Science at Colorado State University and the owner of Grandin Livestock Handling Systems, Inc. Her entire career has been dedicated to animal welfare, including major contributions to the improvement of animal welfare during the religious slaughter of animals. She also works to help those with autism. Dr Grandin is generally considered the foremost animal welfare expert in the world. She was
listed as one of the 100 most influential people by Time Magazine in 2010 and a movie about her early life won the Emmy in 2010 as the best documentary movie along with six other Emmy awards.
Dr Shahzad Hussain
Dr Shahzad Hussain is currently working as Associate Professor in the Food Science and Nutrition Department, College of Food and Agricultural Sciences, King Saud University Riyadh, Saudi Arabia. He also served as a Trained Sensory Panellist at the Department of Food Science and Nutrition, University of Minnesota, USA for a period of six months in 2008. He received a University Merit Scholarship for the duration of his academic carrier. He has published a number of research and review articles in journals of high repute. His particular area of research is cereal science and functional foods. He also works for the betterment of food safety, particularly halal food issues.
Dr Mah HussainâGambles, MBE
Mah founded and directed Saaf Pure Skincare in 2004, the worldâs first known organic and halal certified skincare range, which is alcoholâ and animalâfree and thus permissible and lawful under Shariah or Islamic law delivered in accordance with an ecoâethical business model.
She is a chartered chemist and is recognized as a pioneer in applying chemistry to the halal world. She has travelled extensively, speaking at international halal conferences, writing articles on halal ingredients, and engaging with scientists around the world, culminating in developing the first halal standard for the cosmetic and pharmaceutical industry.
Mah has also worked with large multiânational companies to independently verify their ingredients as halal compliant, as well as with international nonâgovernmental organizations to develop halal certification standards for cosmetics and pharmaceuticals. She is considered an expert in this field and has been officially recognized for her contribution to the halal industry by the Malaysian government. Mah was also awarded an MBE in the Queenâs Birthday Honours List (2010) for her contribution to international trade and the beauty industry.
Mah has a degree in pharmacology from Sunderland University and a Masters and a PhD from the School of Medicine, University of Leeds.
Dr A. Majid Katme
Dr A. Majid Katme is a qualified medical doctor (Bachelor of Medicine MBBCh, Cairo University, 1969â1970) and a qualified psychiatrist (DPM: Diploma in Psychological medicine, London). He has worked in many psychiatric hospitals in the UK. He is exâPresident of the Islamic Medical Association, UK, a Muslim speaker on medical Ethics, former Director of Muslim Welfare House (Finsbury Park, London), CoâFounder/ExâChairman of Palmers Green Mosque (Enfield, North London). He is Long Muslim Campaigner and speaker on halal meat and food and healthy diet. He is Campaigner for the prophetic method of DHABH (religious slaughter/without stunning). He published scientific medical paper entitled âComparison between the Religious Prophetic method of animal slaughter without stunning and the western method of animal slaughter with stunningâ. Also, he published âAssesment of The Muslim Method of Slaughteringâ - Azhar Halal Foods. www.azhar.jp/info/halal-eng/halal5.html
He has got his own website on Halal meat: www.halaltayyibmeat.com
Dr Mariam Abdul Latif
Prof. Mariam is a staff member at the Faculty of Food Science and Nutrition, University of Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia. Prof. Mariam has had a muchdecorated three-decade career in public service where she served for 17 years in the Ministry of Health (MOH), Malaysia. She was directly involved in the international food standard development, Codex Alimentarius Commission (CAC), while she was the Codex Regional Representative for Asia from 1996 till 1998. This led to the development of the Draft General Guidelines for Use of the Term âHalalâ before it was adopted in 1997 at the CAC. She went on to an illustrious career at the Department of Islamic Development Malaysia (JAKIM) and the Halal Industry Development Corporation (HDC). At JAKIM, she established the technical audit and the Malaysian halal certification system. She also published the Handbook of Halal Ingredients, translated the first and second JAKIM Halal Manual Procedure and drafted the National Halal Laboratory concept paper. Prof. Mariamâs stint with HDC proved to be as noteworthy as she led the Integrity Department in developing the Halal Training Programs, Halal Standard Unit, Halal Certification Unit, Halal Reference Unit and Halal Consultancy. She also initiated and organized the first World Halal Research Summit in 2007. She had presented more than 200 papers on Halal and Halal industry in Malaysia as well as abroad (China, Australia, France, Netherlands, Thailand, Singapore, South Africa, Taiwan, Kuwait, Indonesia, Philippines, Turkey, Korea, Russia, New Zealand, Iran and Spain). She was a Fellow Researcher at the Halal Product Research Institute (HPRI), University Putra Malaysia; Panel Expert at the Institute of Halal Research and Management (IHRAM), University Sains Islam Malaysia; Panel Assessor of the Malaysian Qualifications Agency (MQA) and is a Board Member of Labuan Halal Hub, Malaysia. She was retired from the Government in 2011 and currently on contract with University Malaysia Sabah. She headed the Food Safety and Quality Unit under the Faculty of Food Science and Nutrition for four years besides lecturing Halal Food, Food Laws and Human Nutrition. She conducts trainings and consultancy on food safety and halal food for the industry, the regulators and the public. Her research areas are in the Prophetâs Diet, Islamic eating practices, Halal nutrition, Halal standards, Halal certification, Halal industry development and halal consumerism.
Dr John Lever
John is a Senior Lecturer in Sustainability at the University of Huddersfield Business School. He has conducted research and published on many aspects of the food industry and is particularly interested in farm animal welfare, local food production, and halal and kosher meat markets.
Professor Dr Mara Miele
Dr Mara Miele is Professor of Human Geography in the School of Geography and Planning at Cardiff University. Her research focuses on the fields of Science and Technology Studies (STS) and geographies of science (animal welfare science) as well as food. Her research interests include animal welfare science, food taste, and the ethics of eating animal food. She coordinated the EU SSA project DIALREL (2006â2010), and was member of the Steering Committee and Management Team of the EU VI Framework Project Welfare Quality (2004â2009) and EUWelnet (2012).
Umar Moghul
Umar is a corporate and finance attorney based in New York whose practice has involved various aspects of Islamic law. He is also an adjunct faculty member at the University of Connecticut School of Law, Hartford, CT. For nearly 20Â years, Umar has advised on a variety corporate and finance matters. Much of his work has been on behalf of ethical and responsible sponsors, investors, and business owners seeking to create a positive impact. Clients call on him to design socially responsible and environmentally conscious legal and business terms to help create more responsible transactions, markets, and economies. Umar is adjunct faculty at the University of Connecticut School of Law, Michigan State Law School, and Hartford Seminary. He teaches courses in Islamic law, business ethics, Islamic finance and investment, and halal food. He is author of A Socially Responsible Islamic Finance: Character and the Common Good (PalgraveâMacMillan) and has spoken at numerous forums.
John Pointing
John Pointing is a barrister with over 25 years experience in environmental law. His practice includes advising local authorities, central government, commercial clients and private individuals. He has experience of prosecuting cases involving food fraud, bush meat, âsmokiesâ, and other food safety offences. John has lectured in law and provided professional training in environmental health for many years. He is the Legal Partner of Statutory Nuisance Solutions. He is coâauthor (with Rosalind Malcolm) of Statutory Nuisance: Law and Practice (OUP, 2nd edn 2011) and Food Safety Enforcement (Chadwick House Publishing, 2005). His most recent book is S. Battersby and J. Pointing, Statutory Nuisance and Residential Property (Routledge, 2019). Since 2003 he has been interested in issues affecting the Muslim community, particularly those to do with fake halal food and food crime. Besides writing papers on such matters, he has presented at several conferences, including the World Halal â Europe conference, held in London in 2010, and the First Gulf Conference on Halal Industry and its Services, held in Kuwait in 2011.
Joe M. Regenstein
Professor Regenstein is Professor Emeritus of Food Science in the Department of Food Science at Cornell University and the Head of the Cornell Kosher and Halal Food Initiative. He is also the editorâinâchief of Food Bioscience, the first peerâreviewed food science journal sponsored by China. Dr Regenstein is currently involved in activities with the Muslim Council of Britain, the Islamic Society of North America, and the Islamic Food and Nutritional Council of America. He still teaches kosher and halal food regulations at Cornell and also a distance learning course at Kansas State University.
Sol Unsdorfer
The grandson of a rabbi killed in the holocaust, Sol Unsdorfer was born in London and has been an active member of the orthodox Jewish community for over 60Â years. His interests are his profession as a management surveyor and his advocacy for Israel. He and his family keep a kosher home and observe the strictures of the sabbath, the Jewish festivals, and fast days. He firmly believes that such strictures make for a better life and a better person. The sabbath laws include that he must not touch his mobile phone from sunset on Friday until
nightfall Saturday. No TV, no travel, no football games, no money or commerce. How many people these days could keep that discipline one day a week? The same applies to keeping kosher. Selfâcontrol puts us above the animals we eat.
Mufti Mohammed Zubair Butt
Mufti Mohammed Zubair Butt memorized the Holy Qurâan at the age of 15. He concluded the ShahÄda alâÊżÄlimiyyah programme at Darul Ulum, Karachi, where he also received postâgraduate training in Islamic legal edicts. Mufti Zubair is now Senior Advisor on Islamic law at the Institute of Islamic Jurisprudence, Bradford. He is a Sharia Advisor to the MCB, the Halal Monitoring Committee, the Gardens of Peace Cemetery, Ilford and the National Burial Council. He is also a serving Imam at the Masjid Ibraheem Centre, Bradford and a lecturer on Sahih alâBukhari at Madrasah Madania Tahfeezul Quran, Bradford. He is chair of the AlâQalam Sharia Scholars Panel. Mufti Zubair has served as a hospital chaplain at the Leeds Teaching Hospitals for over 17 years and is the Chair of the Muslim Health Care Chaplains Network. He lectures on Islamic medical ethics as part of the MA in Muslim chaplaincy at the Markfield Institute of Higher Education and in the Diploma in Contextual Islamic Studies and Leadership at the Cambridge Muslim College.