ABSTRACT
Raw materials used for producing halal food could be contaminated with najis, mashbooh, or haram substances at any point in the food chain, either intentionally or accidentally. When small amounts of haram substances are in contact with food products, these cannot be detected with the naked eyes, or by smell or taste. This is where laboratory testing can strengthen halal compliance. The testing procedures will depend on what are the concerns, porcine DNA, source of proteins, source of the lipids, ethyl alcohol, low molecular weight compounds, or hormones. Four non-halal materials, animal gelatin, fatty acids, ethyl alcohol, and porcine DNA. Every living organism has a unique DNA and it can in practice be used for species identification. The most important use of this technique for halal foods is to determine the presence of DNA from non-halal species. The most important species of concern is the pig.
