The Kosher and Halal Food Laws

Comprehensive Reviews in Food Science and Food Safety (Impact Factor: 4.18). 06/2003; 2(3):111 - 127. DOI: 10.1111/j.1541-4337.2003.tb00018.x

ABSTRACT Knowledge of the kosher and halal dietary laws is important to the Jewish and Muslim populations who observe these laws and to food companies that wish to market to these populations and to interested consumers who do not observe these laws. The kosher dietary laws determine which foods are “fit or proper” for Jews and deal predominantly with 3 issues: allowed animals, the prohibition of blood, and the prohibition of mixing milk and meat. These laws are derived from the Torah and the oral law received by Moses on Mount Sinai (Talmud). Additional laws cover other areas such as grape products, cheese, baking, cooking, tithing, and foods that may not be eaten during the Jewish festival of Passover. Halal laws are derived from the Quran and the Hadith, the traditions of the prophet Muhammad. As with Kosher laws, there are specific allowed animals and a prohibition of the consumption of blood. Additionally, alcohol is prohibited.

20 Reads
  • Source
    • "Food products containing pork are of great concern to followers of Islamic and Jewish religions. Both religions prohibit the consumption of pork in any products (Regenstein et al. 2003; Bonne and Verbeke 2008). Besides, diets rich in pork are known to associate with certain health risk, such as hypercholesterolemia and coronary heart disease with daily intake (Rashood et al. 1995). "
    [Show abstract] [Hide abstract]
    ABSTRACT: Abstract The use of chemometrics to analyse infrared spectra to predict pork adulteration in the beef jerky (dendeng) was explored. In the first step, the analysis of pork in the beef jerky formulation was conducted by blending the beef jerky with pork at 5–80 % levels. Then, they were powdered and classified into training set and test set. The second step, the spectra of the two sets was recorded by Fourier Transform Infrared (FTIR) spectroscopy using atenuated total reflection (ATR) cell on the basis of spectral data at frequency region 4000– 700 cm−1. The spectra was categorised into four data sets, i.e. (a) spectra in the whole region as data set 1; (b) spectra in the fingerprint region (1500–600 cm−1) as data set 2; (c) spectra in the whole region with treatment as data set 3; and (d) spectra in the fingerprint region with treatment as data set 4. The third step, the chemometric analysis were employed using three class-modelling techniques (i.e. LDA, SIMCA, and SVM) toward the data sets. Finally, the best result of the models towards the data sets on the adulteration analysis of the samples were selected and the best model was compared with the ELISA method. Fromthe chemometric results, the LDA model on the data set 1 was found to be the best model, since it could classify and predict 100 % accuracy of the sample tested. The LDA model was applied toward the real samples of the beef jerky marketed in Jember, and the results showed that the LDA model developed was in good agreement with the ELISA method.
    Journal of Food Science and Technology -Mysore- 06/2015; DOI 10.1007/s13197-015-1882-4. DOI:10.1007/s13197-015-1882-4 · 2.20 Impact Factor
  • Source
    • "We argue that in the context of Halal food certification, firms need to gain recognition from the sensitive Muslim consumers , and not from professional association or industrial network. It is customary and acknowledged that Muslim consume Halal food as an obligation to the teaching of Islam and to safeguard their faith [25] [26]. On this basis Halal food consumption is a norm and firms are compelled to satisfy the demand for Halal food because failure to do so causes them to miss out on a highly lucrative consumer market. "
    [Show abstract] [Hide abstract]
    ABSTRACT: Current literature on Halal food certification are largely focused on consumerism, but less attention on the manufacturer and supply-side of the Halal food chain. Although Halal food certification literature is growing, the field lack theoretical foundation and the uneven focus of Halal certification research indicate that theoretical application is severely deficient. Acknowledging the shortcomings, this paper set out to explore the drivers that motivate firms in implementing Halal food certification, and examines the institutional theory on why business enterprises engage in Halal food certification. Literature in Halal, Halal certification, and institutional model are synthesised to conceptualise the motivational factors in implementing Halal food certificate. This paper argues that the coercive, normative, and mimetic isomorphism are the motivational factors behind the implementation of Halal food certification. The paper serves as a foundation for future research undertakings and entices more academic arguments to further fine-tune the suggested propositions.
    International Malaysia Halal Conference (IMHALAL) 2015, Kuala Lumpur Convention Centre, Malaysia; 04/2015
  • Source
    • "This hindrance may be overcome, at least in non-alcoholic grape juices, by using non-or low-fermenting yeast strains. Islamic laws (Quran V: 90–91) forbid Muslim populations from drinking alcoholic beverages and consuming food prepared with alcohol , even in a small amount (Regenstein et al., 2003). Nonetheless, alcohol is common in many biological systems: e.g. "
    [Show abstract] [Hide abstract]
    ABSTRACT: Aspergillus spp. infection of grape may lead to ochratoxin A (OTA) contamination in processed beverages such as wine and grape juice. The aim of the current study was to evaluate the biocontrol potential of two non-fermenting (Cyberlindnera jadinii 273 and Candida friedrichii 778) and two low-fermenting (Candida intermedia 235 and Lachancea thermotolerans 751) yeast strains against the pathogenic fungus and OTA-producer A. carbonarius, and their ability to remove OTA from grape juice. Two strains, 235 and 751, showed a significant ability to inhibit A. carbonarius both on grape berries and in in vitro experiments. Neither their filtrate or autoclaved filtrate culture broth were able to prevent consistently pathogen growth. Volatile organic compounds (VOCs) produced by all four selected yeast were likely able to consistently prevent pathogen sporulation in vitro. VOCs produced by the non-fermenting strain 778 also significantly reduced A. carbonarius vegetative growth. Three yeast strains (235, 751, and 778) efficiently adsorbed artificially spiked OTA from grape juice, while autoclaving treatment improved OTA adsorption capacity by all the four tested strains. Biological control of A. carbonarius and OTA-decontamination using yeast is proposed as an approach to meet the Islamic dietary laws concerning the absence of alcohol in halal beverages.
    International Journal of Food Microbiology 10/2014; 189. DOI:10.1016/j.ijfoodmicro.2014.07.020 · 3.08 Impact Factor
Show more


20 Reads
Available from