Adulteration detection technologies used for halal/kosher food products: an overview

Abstract In the Islamic and Jewish religions, there are various restrictions that should be followed in order for food products to acceptable. Some items like pork or dog meat banned consumed by followers of mentioned religions. However, illegally, some producers countries use either fat animals during production without being label on final products, this considers as adulteration. Nowadays, halal kosher labeled have a high economic value, therefore deceiving consumers producing adulterated is an illegal business could make large gains. On other hand, insistent need from getting reliable comply with their conditions. One main challenges detection adulteration presence any ingredients usually unnoticeable cannot determined naked eye. As result, scientists strove develop very sensitive precise analytical techniques. The most widely utilized techniques determination halal/kosher adulterations can listed High-Pressure Liquid Chromatography (HPLC), Capillary Electrophoresis (CE), Gas (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 Fourier Transform Infrared (FTIR) Raman (RS). All above-mentioned were evaluated terms capabilities, equipment analysis costs, accuracy, mobility, needed sample volume. purposes present review identify often used approaches get better knowledge existing methods literature perspective.