Chemical Methods for Halal Food Authentication: From Theory to Practice

Faiq Haseeb

Faiq Haseeb Department of chemistry, University of Engineering and Technology, Lahore

Keywords: halal authentication; analytical chemistry; PCR; GC-MS; FTIR; ELISA; food adulteration; halal certification; Muslim consumer trust

Abstract

Islamic dietary law requires the consumption of food
that is both halal (permissible) and tayyib (pure and
wholesome). Due to rising concerns over food
adulteration and mislabeling—especially the
accidental presence of pork or other haram
substances—analytical methods have been developed
to verify halal status. This review highlights key
chemical and biochemical techniques, including
PCR, GC-MS, FTIR, and ELISA, outlining their
principles, instrumentation, applications, benefits,
limitations, and case studies. A comparative table
evaluates each method by specificity, sensitivity,
cost, and sample suitability. The review also connects
these scientific tools with Islamic teachings and
discusses their implications for consumers,
manufacturers, and certification bodies, offering a
practical guide to halal food authentication.