PMID- 38231601
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20240119
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 12
IP  - 23
DP  - 2023 Nov 21
TI  - Global Trends in Halal Food Standards: A Review.
LID - 10.3390/foods12234200 [doi]
LID - 4200
AB  - The demand for ethical foods is rising, with halal foods playing a significant 
      role in this trend. However, halal standards vary globally, which can have 
      substantial implications. Multiple Halal Certification Bodies (HCBs) can approve 
      food products but they often prioritize national regulations over international 
      alignment. To explore the similarities and differences in halal standards, we 
      conducted a critical analysis of various standards, including Pakistan's halal 
      standards, the Standards and Metrology Institute for Islamic Countries, Majlis 
      Ugama Islam Singapore, Majelis Ulama Indonesia, GCC Standardization Organization, 
      Jabatan Kemajuan Islam Malaysia, ASEAN General Guideline, and the halal standards 
      of Thailand, Iran, and Brunei, through a literature survey. While some 
      commonalities exist, differences stemming from various Islamic schools of thought 
      pose challenges for regulators, consumers, and food producers. Controversial 
      issues include stunning, slaughtering, aquatic animals, insects, and labeling 
      requirements. For example, all standards except the GSO allow non-Muslim 
      slaughterers, and stunning is permitted in all standards except those of 
      Pakistan. These disparities underscore the need for standardization and 
      harmonization in the halal food industry to meet the growing demand for ethical 
      foods.
FAU - Akbar, Junaid
AU  - Akbar J
AUID- ORCID: 0000-0002-9451-5798
AD  - Department of Islamic & Religious Studies, The University of Haripur, Haripur 
      22620, Pakistan.
FAU - Gul, Maria
AU  - Gul M
AD  - Department of Islamic Studies, Women University Mardan, Mardan 23200, Pakistan.
FAU - Jahangir, Muhammad
AU  - Jahangir M
AD  - Department of Food Science Technology, The University of Haripur, Haripur 22620, 
      Pakistan.
FAU - Adnan, Muhammad
AU  - Adnan M
AUID- ORCID: 0000-0001-9081-2229
AD  - College of Food, Agricultural and Environmental Sciences, The Ohio State 
      University, Columbus, OH 43210, USA.
FAU - Saud, Shah
AU  - Saud S
AUID- ORCID: 0000-0002-3761-2858
AD  - College of Life Science, Linyi University, Linyi 276000, China.
FAU - Hassan, Shah
AU  - Hassan S
AD  - Department of Agricultural Extension Education and Communication, The University 
      of Agriculture, Peshawar 25000, Pakistan.
FAU - Nawaz, Taufiq
AU  - Nawaz T
AD  - Department of Biology/Microbiology, South Dakota State University, Brookings, SD 
      57006, USA.
FAU - Fahad, Shah
AU  - Fahad S
AUID- ORCID: 0000-0002-7525-0296
AD  - Department of Agronomy, Abdul Wali Khan University Mardan, Mardan 23200, 
      Pakistan.
AD  - Department of Natural Sciences, Lebanese American University, Byblos 1401, 
      Lebanon.
LA  - eng
PT  - Journal Article
PT  - Review
DEP - 20231121
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC10706363
OTO - NOTNLM
OT  - accreditation bodies
OT  - animal slaughtering
OT  - halal certification bodies
OT  - halal standards
OT  - stunning
COIS- The authors declare no conflict of interest.
EDAT- 2024/01/17 18:42
MHDA- 2024/01/17 18:43
PMCR- 2023/11/21
CRDT- 2024/01/17 12:03
PHST- 2023/10/22 00:00 [received]
PHST- 2023/11/05 00:00 [revised]
PHST- 2023/11/16 00:00 [accepted]
PHST- 2024/01/17 18:43 [medline]
PHST- 2024/01/17 18:42 [pubmed]
PHST- 2024/01/17 12:03 [entrez]
PHST- 2023/11/21 00:00 [pmc-release]
AID - foods12234200 [pii]
AID - foods-12-04200 [pii]
AID - 10.3390/foods12234200 [doi]
PST - epublish
SO  - Foods. 2023 Nov 21;12(23):4200. doi: 10.3390/foods12234200.