halalfocus.net » Science & Research

An RFID-Based Validation System for Halal Food

hamid — Mon, 19 Dec 2011 13:12:38 +0000

This article, reproduced from the International Arab Journal of Information Technology, examines the viability of using Radio frequency identification technology to protect against fake Halal logos and certificates. The file can be downloaded here.

Abstract: In recent years, Muslims have depended on the Halal logo, displayed on food packaging, to indicate that the products are prepared according to Halal precepts. As laid out in the Quran, Halal designates that which is lawful and permitted. However, due to the rapid development of advanced technology and the stringent procedures legislated by the Department of Islamic Development in Malaysia, manufacturers may sometimes resort to fabricating a fake logo to attract Muslim consumers. This study is focused on validating Halal status for food products by using radio frequency identification technology to enhance existing methods in Malaysia. A preliminary survey was carried out to evaluate the industry’s readiness to implement radio frequency identification technology in Malaysia. A process model and prototype were developed to enhance existing systems. Through this new approach, the authentic Halal logo that is issued by JAKIM can easily be validated, because every stamp that will be embedded into food packages is identified with its own unique identification number. An radio frequency identification reader will be placed in retail venues for consumers to validate their food’s Halal status. User evaluation has been conducted to measure satisfaction in terms of usability, efficiency, security, affordability and profitability. Based on the evaluation, all respondents are satisfied with the performance of this new technology and fully support implementing this system globally, as the Malaysian government is now moving towards becoming the world’s Halal hub.

Malaysia: Commercial Halal collagen

salama — Sun, 11 Dec 2011 11:05:07 +0000

By KATHERINA MARIE
educate@thestar.com.my

STEAMED with chilli and garlic, the tilapia fish makes for a delicious meal, but a Universiti Putra Malaysia (UPM) researcher has discovered that the spiny-finned freshwater fish is a rich source of collagen.

The discovery offers consumers a halal alternative for the important protein, which is traditionally obtained from pigs and cows.

The collagen was discovered by UPM Faculty of Food and Science Technology lecturer and researcher Prof Dr Jamilah Bakar.

She then introduced it to biotech company Bionic Lifesciences, which included the ingredient in its bird’s nest product.

The improved final product was displayed at the Biomalaysia 2011 Conference and Exhibition in Kuala Lumpur recently. Bionic Lifesciences director Prof Mohd Saleh Yahya and UPM deputy vice-chancellor (Research and Innovation) Prof Mohd Saleh Jaafar signed a memorandum of understanding (MoU) to seal the collaboration between the company and varsity to commercialise the product.

Prof Mohd Saleh said UPM’s objective for the collaboration is to enhance research and development for the biotechnological processes.

“This collaboration will help to provide technical assistance and knowledge and will be beneficial for UPM students to further their research on collagen,” he said.

Prof Jamilah shared that she had spent 12 years on the research.

“I actually started my research with gelatine which is used in almost all the food products and from there, I discovered that gelatine is obtained from collagen by hydrolysis,” she said.

“Collagen is used widely in the food industry as a food supplement in capsule, beverage and tablet forms.

Students and visitors looking at the raw collagen sample and the range of products it could be used for at the signing ceremony.

“Society is starting to realise the importance of collagen in maintaining skin health, improving immunity, activating muscles and treating joint pain,” she said.

She added that prior to this, collagen had to be imported from China and Korea as there was no local source.

“We are the first in the region to produce halal aquatic collagen.

“The cosmetics industry can use it for its anti-ageing properties and include it into facemasks, hair products, nail products, creams and even directly into beverages because it is halal,” she added.

USA: Porcine Detection Kits for the Halal Food Certification Industry

salama — Tue, 06 Dec 2011 23:27:39 +0000

WALTHAM, Mass., Dec 06, 2011 (BUSINESS WIRE) — PerkinElmer, Inc., a global leader focused on improving the health and safety of people and the environment, today announced the introduction of Porcine Detection Kits for the rapid detection of porcine meat traces by the Halal food certification industry, further expanding the Company’s food analysis solutions portfolio.

The new solution will make it easier, faster and more cost effective to provide confidence in the integrity and authenticity of food products for global markets where Halal certification is required. The worldwide market for Halal food products represents $635 billion of the $4 trillion spent annually on food supplies worldwide, with Asian countries accounting for over 60% of that expenditure.

“The intricacies inherent within the global food supply chain make guaranteeing Halal-compliant food products challenging. This new solution for Halal certification testing is the latest example of how we are working to deliver solutions that make it easier for customers to ensure certification of their products,” said Dusty Tenney, president, Analytical Sciences and Laboratory Services, PerkinElmer. “We are also collaborating with partners in several countries that aim to become regional Halal centers of excellence for food processing to provide their consumers with the product integrity assurance they require.”

The Porcine Detection Kits provide Halal-certifying agencies, contract laboratories and food manufacturers with a screening capability alongside existing laboratory-based technologies, providing on-the-spot rapid characterization of food products. The fast and easy-to-use kit can provide a positive or negative screening result for the presence of porcine protein/meat/Immunoglobulin G (IgG) as soon as 15 minutes, through a simple interface and minimal sample preparation allowing for operation by non-technical users.

About PerkinElmer, Inc.

PerkinElmer, Inc. is a global leader focused on improving the health and safety of people and the environment. The Company reported revenue of approximately $1.7 billion in 2010, has about 7,000 employees serving customers in more than 150 countries, and is a component of the S&P 500 Index. Additional information is available through 1-877-PKI-NYSE, or at www.perkinelmer.com .

SOURCE: PerkinElmer, Inc.

Scientific Report on the Bleeding of Lambs during Halal Slaughter is released.

hamid — Sun, 27 Nov 2011 11:00:03 +0000

Scientific Report on the Bleeding of Lambs during Halal Slaughter is released.

A scientific report entitled ‘The Bleeding of Slaughtered Lambs for the Purposes of Halal Slaughter’ has been released. The document reviews the effect of different slaughter practices on the bleeding of lambs at slaughter. It makes up part of a postgraduate dissertation submitted by Mr Rizvan Khalid for his MSc in Meat Science and Technology from the University of Bristol.

Mr Khalid has encountered many Islamic scholars raising a plethora of questions in relation to the halal slaughter of animals. He feels this is an area in which research by Muslims in the field is crucial, as reliable research addressing such questions provides scholars with the knowledge on which to base sound opinions. One such question raised has been in relation to bleeding after slaughter of animals, and whether or not it is compromised by any form of stunning. He decided to make this the focus of his research by studying the impact of electrical head-only stunning of lambs on bleeding.

The research includes a study of relevant Qur’anic ayats and Ahadith from those that Mr Khalid had previously drawn together. This was conducted alongside continuous discussion with and ongoing review by Islamic scholars. It is important to note that all Qur’anic verses and Ahadith have been referenced in the report so that they may be critiqued by Islamic scholars. It is also acknowledged that differences of opinion will nonetheless remain but these must be valid and linked to Islamic scripture.

Mr Khalid believes that scientific knowledge is required alongside religious context before informed discussions can begin. The report is divided into sections including what happens on exsanguination of lamb (the process by which blood is released from the animal), what factors affect this, what Islamic scripture says in relation to blood and what the common conceptions are about blood in meat.

The report can be downloaded here. Any queries in relation to the report can be emailed to rizvan@euroqualitylambs.co.uk.

Biography

Mr Rizvan Khalid is director of Euro Quality Lambs Ltd – a family owned business and the largest Muslim-owned lamb slaughterhouse in Europe. A Chartered Accountant by profession, he received the Maurice Ingram Memorial Prize – awarded to the student with the highest marks – upon completing his MSc in Meat Science & Technology from the University of Bristol. He now actively encourages other Muslims to pursue studies in this field, particularly Islamic scholars, to acquire technical knowledge on the issues that affect Halal meat production.

Pakistan: Conference on Emerging Issues for Halal food in Food Safety

salama — Wed, 16 Nov 2011 15:53:10 +0000

Conference on Emerging Issues in Food Safety

Speakers urge Islamic ways to ensure Halal food

From The News Correspondent

FAISALABAD: Pakistan can be a leading Halal food market by meeting international standards of Halal-HACCP (Hazard Analysis and Critical Control Points) because the sector has over two billion consumers across the world.

This was stated by the speakers on the second day of the international conference titled ‘Emerging Issues in Food Safety’ arranged by the National Institute of Food Science and Technology at New Senate Hall, University of Agriculture, Faisalabad. The conference was presided over by Justice (retd) Khalilur Rehman. Speaking on the occasion, Justice (retd) Khalilur Rehman stressed the need to develop a comprehensive mechanism to remove the contamination of non-Halal material and practices in the ‘Halal’ food by fully following the injunctions of Islam at slaughterhouses.

He asked the Punjab Agriculture Meat Company set up by the Punjab government for achieving the target of removing adulteration in Halal food in the country. He said: “Many daily-use items contain ingredients which are not Halal, but the people are ignorant of it. We should make sure before purchasing an item. Other countries have made a mechanism to end adulteration in food. We should learn from it.”

Dr Winai Dahlan, Director Halal Science Centre, Chulalongkorn University, Bangkok said that Thailand was emerging as one of the largest exporters of the Halal food. He said that total Thai population was 68 million with Muslims 5.5 million (8 per cent). He said all process in the supply chain from raw materials and production to distribution must be free of non-halal items.

NIFSAT Director General Prof Dr Faqir Muhammad said that Halal food should be free of filth. “It should not be prepared, processed, produced or manufactured using filthy utensils, equipment and/or machinery,” he maintained. Dr Nadeem Riaz from Texas A & M University called for the standardization of international standard of Halal HACCP in the country to make the food pure Halal. He highlighted other factors, including poor sanitation and use of washing soaps containing non-halal ingredients. He called for taking tangible steps to end this practice.

Dr Tipayanate Ariyaptipan, Halal Science Centre, Chulalongkorn University, Bangkok briefed the audience about the combined laboratory techniques for screening of Haram adulterated in food products available in Thai-Muslim market. PAMCO CEO Dr Hamid Jalil and NIFSAT’s Prof Dr Javaid Akram also spoke.

Published in The Express Tribune, November 16^th, 2011.

FAISALABAD: Pakistan can become a leading Halal food market and tap two billion consumers worldwide if it meets international standards.

This was the key remark made by the speakers on the second day of an international conference titled “Emerging Issues in Food Safety” at University of Agriculture, Faisalabad on Tuesday.

Dr Nadeem Riaz, Research Scientist & Director of the A&M University, Texas called for standardisation of hazard analysis and critical control points in the country to make food purely Halal.

Hazard analysis and critical control points is a systematic preventive approach to food safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection.

He also shed light on other factors including poor sanitation situation and use of washing soaps which contain non-Halal contents.

He said a transparent system of Halal auditing, not just mere inspection, is a welcome approach to remove any suspicion about a manufactured product.

Former justice Khalilur Rehman, who was the chief guest, stressed the need for developing a comprehensive mechanism to remove contamination in Halal goods.

He pinned hope on the Punjab Agriculture Meat Company, established by the provincial government, for addressing the issue of adulteration in Halal food.

Dr Tipayanate Ariyaptipan of Halal Science Centre, Chulalongkorn University, Bangkok briefed about the combined laboratory techniques for screening adulterated food products available in the Thai Muslim market.

China: Chinese Muslims develop Halal industry

salama — Tue, 08 Nov 2011 18:03:04 +0000

Chinese Muslims have announced plans to develop halal industries to accommodate not just the needs of fellow Chinese Muslims in China but also Muslims in other countries.

“We have more than 10,000 factories, restaurants with halal-certified foods and beverages,” said Wang Shengjun, the Halal Food Commission chief of the Ningxia province, as quoted by antara.com.

Ningxia, a province that has gained autonomy since 1958, is well known for its Muslim Hui ethnicity, which is the dominant ethnicity among the 35 Chinese ethnic groups found in the province.

Wang said the province’s halal industry had a laboratory that used some of the most advanced technology in China, with 15 experts and 300 staffers. The halal product industry in Ningxia is currently worth up to 50 million RMB (Rp 70 billion).

Wang also said the local halal industry was working with other halal industries abroad.

“We have cooperated with halal industries in Saudi Arabia, Qatar,Egypt and Malaysia on a reciprocal basis,” he said.

He added that that the Chinese halal industry planned to cooperate with its Indonesian counterparts soon.

USA: Food producers can now test their own products for porcine DNA

salama — Mon, 10 Oct 2011 16:36:59 +0000

HalalFocus interviews Hans C. Kastensmith (HCK), chairman and CEO, InstantLabs a machine they have designed called the Hunter RT PCR that can enable food producers to test products themselves for traces of porcine DNA. This will be a cost effective way for food producers to get results in the same day at their own facility. It will also be of use to Halal certifiers that may not have access to the labs and testing facilities necessary in modern food production, to guarantee Halal food is not contaminated with pork DNA in the production line

HF: Tell me about the Hunter. Why did you apply Real Time PCR (qPCR) to the food safety sector?

HCK: First, the founders of InstantLabs have decades of experience in healthcare. Although RT-PCR has important role in treating patients, InstantLabs wanted to prevent people from getting sick in the first place. The same advantage that RT-PCR brings to medicine; rapid accurate identification of pathogens, can also be brought to food safety. No longer do you have to wait days for an answer; now results can be ready in hours.

Food producers want to ensure a safe and healthy food supply. There is growing public awareness about food safety as well as about healthy and nutritious foods. Food-borne illness kills thousands per year.

There are many approaches to food testing, and all the current methods have trade-offs: Immunoassay tests are inexpensive and fast, but are not very accurate; culture plates are accurate but take days for results; and traditional qPCR is fast and accurate but is expensive and requires a high level of skill to operate.

So the ideal food safety test would have the following characteristics:

-reduce the complexity of the test;

-simplify the sample enrichment process;

-automate or eliminate the DNA acquisition phase;

-provide a flexible platform that could start tests on demand;

-tailor the testing to industry needs;

-maintain the ‘gold standard’ accuracy of qPCR.

Hunter, the InstantLabs qPCR machine, has been designed for ease of use and for delivering results at the point of need. So now food producers can test their own products and have the results the same day, and not have to wait for results while the food is warehoused.

InstantLabs has developed tests for the food safety market – Salmonella species, Salmonella Enteritidis, Salmonella typhimurium, E Coli 0157 H7 (along with the EAE gene and the STEC-producing variants), and Listeria Monocytogenes. We only recently developed a Pork DNA test, which actually is much simpler and shorter (two hours) compared to the pathogen tests.

HF: So how are you applying this to Halal testing?

HCK: Just as hazard reduction procedures (good sanitation, worker training, cleanliness, etc.) are the most important items in food safety, proper respect and procedures around producing Halal food remain the cornerstone. However, we now have a way to validate that all proper procedures related to pork contamination have been followed.

Real-Time PCR can detect tiny amounts of porcine contamination. This contamination may not be the result of malfeasance. We have found porcine DNA in a surprising array of products that have innocently gone undetected. For example, the lubricant for food processing machinery is often animal-based and sometimes pork based. These lubricants can enter the food supply.

In our travels around the Middle East and Southeast Asia there is a growing demand for increased food safety, as in the rest of the world. Added to that is the desire to be Halal certified. And since qPCR is a DNA-based method, we decided to develop a pork DNA test which can, in two hours, detect the presence/absence of pork in food products. We are excited about this test because it represents an introduction of scientific certainty into the Halal process. Of course this is only part of the Halal certification process, but the accuracy of RT PCR means that if there is pork present in the same, we will detect it. Introduction of the Hunter system into the Halal certification process also establishes a known standard of testing, since people in the field regard it as the ‘gold standard’ of testing.

HF: But Halal applies to more than food. What about testing other items?

HCK: InstantLabs is currently testing food only and using our pork DNA test to see if meats or other foods contain traces of pork. Frequently we find traces of pork DNA in the lubricants used in the machines that cut or grind or package the Halal foods. We have done limited testing on cosmetics and have also had positive results. We want to develop some other tests, which will not be qPCR tests, to detect alcohol and other items which might be considered haram, or forbidden, by the Muslim consumer.

HF: How has the Muslim community reacted to the introduction of the Hunter?

HCK: With a few exceptions, the reaction has been overwhelmingly positive. Most Halal certifiers or Muslim consumer groups welcome a new scientific standard into the certification process. So we have had great interest not only from certifiers in the U.S. but in Southeast Asia, Canada and the UK.

HF: How can readers get more information on the Hunter?

HCK: Anyone interested in learning more about the Hunter is welcome to contact Ross Newland, rnewland@instantlabs.com. Please also take a look at our website (www.instantlabs.com). InstantLabs will have a booth at the Halal & Healthy Show in Istanbul on the 13-16 October 2011, where we hope to meet with international Halal certifiers as well as food producers.

Ross Newland will also be attending the American Muslim Consumer Conference on the 29th October 2012 at the Hyatt Regency in New Brunswick, New Jersey.

HF: How large is the Hunter RT PCR machine?

HCK: The Hunter weighs only 8 kilos and has its own IP address, so it can be networked over the Internet. Here are some pictures, which I think convey the idea that it is portable and easy to use.

Malaysia: USM Receives R&D Sponsorship From Australian Company

salama — Fri, 23 Sep 2011 11:26:36 +0000

PUTRAJAYA, Sept 22 (Bernama) — Universiti Sains Malaysia (USM) is the first university in the world to receive a share option worth RM300,000 from an Australian company for research and development (R&D).

Holista Colltech, an Australian Stock Exchange listed company, extended the sponsorship to USM to produce the world’s first halal enzyme production process.

The sponsorship presentation ceremony witnessed by Deputy Prime Minister Tan Sri Muhyiddin Yassin was also attended by Holista Colltech chief executive officer, Datuk Dr M. Rajen and USM Vice-Chancellor Tan Sri Dzulkifli Abdul Razak.

Dr Rajen said the research cooperation with USM was hoped to result in an innovative process to enable plant-based enzymes to produce collagen and halal gelatine.

“We are happy to be able to support the growth of the country’s biotechnology sector and believe that it can further help the industry,” he told reporters.

Holista Colltech is a research-driven biotechnology company that produces first class natural material and health products.

– BERNAMA

Malaysia: Private Laboratories Can Be Used For Halal Status Testing

salama — Thu, 25 Aug 2011 09:49:38 +0000

PUTRAJAYA, Aug 25 (Bernama) — Food manufacturers will be allowed to use private laboratory facilities to obtain halal status via deoxyribonucleic acid (DNA) testing of products.

The decision was made after discussions between Minister in the Prime Minister’s Department Datuk Seri Jamil Khir Baharom and MCA president Datuk Seri Dr Chua Soi Lek with small and medium entrepreneurs in the halal industry.

However, Senior Principal Assistant Director of Jakim’s Halal Hub Division, Hakimah Mohd Yusof said approval would only be given to private laboratories that meet standards and have equipment on par with the Chemistry Department.

“The decision was made to speed up decision on halal status of products while giving industry players opportunity to send product samples before sending them to the Chemistry Department.

“The approval is among improvements made since the Chemistry Department is slow in making decisions and negative results will be unfair to industry players,” he told reporters here today.

Jamil said Jakim always provide opportunities for entrepreneurs to communicate on halal certification adding the interest of Islam and Muslims would not be compromised.

At the meeting, the food industry players were also allowed to appoint representatives for talks with Jakim on DNA testing on their products and other related matters.

– BERNAMA

PUTRAJAYA (Aug 25, 2011): The Islamic Development Department (Jakim) has agreed that independent laboratories be allowed to be used by operators to check whether their products are free from contamination.

They can do this before applying for a halal certificate from Jakim or as a mechanism to counter-check the results issued by Jakim, its Halal Hub Division principal assistant director Hakimah Mohd Yusoff said today.

She said this is in order to speed up the approval process as at the moment it sometimes takes too long for the Chemistry Department to test the product samples sent by Jakim.

“If the result is negative (product is contaminated), it is not fair to the industry players as we have made them wait for a long time. So, what we are doing now is some sort of improvement.

“We are now looking at the criteria of the labs. We already have the conditions to be fulfilled and we are cooperating with the Chemistry Department which would recognise labs that meet their standards and requirements,” she said.

Hakimah said this after a dialogue between Minister in the Prime Minister’s Department Datuk Seri Jamil Khir Baharom and small-medium industry operators and those involved in the halal industry.

Also present were MCA president Datuk Seri Dr Chua Soi Lek and Jakim director-general Othman Mustapha.

Early this month, there were complaints from several halal food producers whose applications for halal certificates were revoked after traces of pig DNA were allegedly found in their products.

Speaking on behalf of the food producers, Chua had said they had tested their products at independent laboratories and found no traces of pig DNA.

At yesterday’s meeting, Jakim also agreed not to immediately revoke the status of halal certificates from operators whose products and equipment were found to contain pig DNA.

Instead, Hakimah said, their certificates would be suspended temporarily to allow some time for them to do the ‘samak’ or cleansing process.

“Once the products have gone through the cleansing and are confirmed free from contamination, the operators have to apply for a renewal of their halal certificates,” she said.

Opinion: Halal slaughter: Islamic Method vs Western Method

salama — Wed, 03 Aug 2011 11:16:22 +0000

I have read with a great interest the published report in the Financial Times on Tuesday, June 28th under the title “Dutch vote bans ritual slaughter By Matt Steinglass in The Hague”
http://www.ft.com/cms/s/0/5d1dcc8a-a19b-11e0-b9f9-00144feabdc0.html#axzz1UR21NnEI

Comment by Dr Jawad Hidmi (PhD) on 03 Aug, 2011

Zabh Halal VS Stunning Method
“Dutch vote bans ritual slaughter”

I also followed the bitter debates in the Dutch parliament during the previous period, with some details and I have the desire to comment on both.

The following comments will support the scientific point of view and will be based only on the scientific explanation and evidence, away from religion, belief and doctrine. Also away from politics. I’m not either a man of religion or a man of politics but a man of science.

Because the above subject (ritual slaughter) coincides with my field of specialization (Applied Poultry Science & Pathology). Then there are two main themes I’m always dealing with directly, human health in one hand and animal welfare on the other hand. I consider myself as one of the supporters and defenders on the issue of animal welfare as well as on the issue of human health.

I am addressing with this scientific comment, the Members of the Dutch parliament in different parties. The Dutch consumers in general. And the Islamic and Jewish communities in the Netherlands, since the Netherlands’ parliament vote on ban to non-anaesthetized slaughter of animals is considered as a move that will make the Islamic Halal and Jewish kosher methods of slaughter illegal.

1. Out of personal convictions and the scientific background. The ritual slaughter regardless of the mechanism used, should take into consideration, two fundamental principles. Firstly with regard to human health. And secondly with regard to animal welfare. Thus, there must not be one of them at the expense of the other, I mean, animal welfare should not be at the expense of the general human health, And vice versa.

2. Human health

A) Purifying animal meat
Animal meat is purified by draining away the impure blood. It’s a scientific fact! But why?
Blood carries nutrients and chemicals to the tissues and brings back the waste products of tissue metabolism into the circulation. These waste products of tissue metabolism are harmful to the body and are separated from the blood in the kidney. The concentrated solution of these harmful chemicals is excreted in the form of urine. Urine is thus part of fluid blood.

B) What are the Physical, Physiological and Psychological Requisites for purifying animal meat?
If the objective is to drain away all the fluid blood in the circulation, then what are the physiological and anatomical requisites? It is obvious that blood contained in a closed circuit can only be let out by cutting the blood vessels. Deployment of an incision to cut, vessels and the overlying skin is therefore absolutely essential. The larger the blood vessel, and greater number that is cut open, greater will be the amount of blood poured out through them. It is also obvious that the best place anatomically to cut these vessels is the neck where four major vessels are accessible, lying not far from the skin. It is also evident that the longer the heart beats from the moment the vessels are cut open and the more strongly it beats, the greater will be the blood loss.

Conversely the animal which is half dead will bleed only half the time. It is also understandable that the stronger the suction effects of the lungs in the form of rapid and deep breathing greater will be the amount of blood sucked into the heart from the periphery, in turn to be pumped out, and thus thrown out of the body. Rapid breathing also assures adequate oxygenation of tissues and prevents stagnant an anoxia (lack of oxygen) which interferes with the P.H. of the tissues. P.H. of the blood is very important in extracting the blood from the tissues and influences the keeping quality of the meat. It is also conceivable that the squeezing action of the muscles on the blood vessels is essential to pour out the last drop of blood. All these factors are operative only, and only when the blood vessels in the neck are severed while the animal is conscious with:
1- a normal vaso motor centre,
2- a normal heart and normal circulatory
3- a normal respiratory centre.
4- an active spinal cord. (The brain and spinal cord together make up the central nervous system) Scientists of physiology would appreciate that effective ritual slaughter should induces haemorrhagic shock, in which all the fluid blood is attracted into the circulation and escapes through the cut vessels, whereas the opposite happens when the animals are stunned first. Stunning, thus, in addition to being painful (will be clarified later in some details ) is less efficient way of bleeding. In stunning the animal cannot be bled unless the animal is brought under control by which time the animal could be dead (its heart stopped due to shock) there is then no point in bleeding.

C) What Arterial Baroreceptors is?
Arterial baroreceptors are vitally important in the short term (seconds to minutes) control of meanarterial pressure (MAP) but are unimportant in determining the long-term level of MAP. This based primarily on two observations: first, those baroreceptors rapidly reset to the prevailing level of MAP and second, that total baroreceptor enervation has no lasting effect on the average daily MAP, although the variability of MAP is increased dramatically. This is the similar case when slaying animals and in purifying process of the meat from the blood, in a very short term (seconds to minutes). The Arterial Baroreceptors & MAP have thus a very essential action during effective ritual slaughter.

3. Animal welfare

A) Pain in ritual slaughter
So far we have discussed the hygienic principle should be involved in any ritual slaughter. Let us now determine to what extent it can be painful (cruel). How much painful is the method, only Allah the Creator of the animal (and the animal which undergoes the operation while being disposed) knows, but we (humans) can ascertain pain from ritual slaughter by considering how much painful similar process would be if inflicted on us, in the light of anatomical and physiological bases of perception of pain.
Painful stimuli arise from the skin and some deeper structures and are perceived in the brain. From the point of pain we have to consider,(1)Cut on the neck (2) bleeding and (3) convulsions.

It is generally known that we do not perceive accidently cutting ourselves during shaving with a sharp new blade until after it has happened when the bleeding draws our attention to it. Similarly the quick cut on the skin of the animal should be imperceptible while being inflicted. We also know too well the difference between the smooth shave with the new blade and one with the blunt blade. Hence it is essential that the knife should be sharp. The cut by the blade during shaving bleeds very little as only tiny capillaries are cut and we feel the pain because our brain is perceptive.

In the animal the cut also severs four major blood vessels in the neck, through them so much blood is lost so quickly that the animal faints and the sensation of pain in the sensory centre of the animal’s brain is abolished. If the cut were to be made away from these major vessels it would be painful and that is the reason that cutting on the back first and then extending it to involve the blood Vessels on the front of the neck is abominable and painful. (Spinal cord & brain should keep active – automatic cutter will cut the spinal column & stop the nervous system).

We can also assess the pain on ritual slaughter through another example more technical than the first, the operation of making a hole in the wind pipe known as tracheostomy. This operation can be done even under local anaesthesia (that is, while the patient is conscious.)

In this operation an incision should be used to the effective ritual slaughter, i.e.: to cut the skin and tissues in front of the wind pipe. The patient is given drugs to allay anxiety and fear and to dull the sensation of pain; in addition anaesthetic solution is injected locally under the skin. In animals, both these measures are not practicable – not desirable and unsafe to make meat drugged and really not required. In the operation of tracheastomy on man technique is employed to minimize the bleeding contrary to what is done in the effective ritual slaughter. The bleeding (severe haemorrhage) resulting from the very first incision, acts as a pain killer by inducing anoxia (lack of oxygen) of the brain cells.
Consciousness and insensitivity to pain should not be confused; in the example the patient is conscious but insensitive to pain.

A horizontal incision is used not only for cosmetic reason but also because it involves only one segment of the spinal column and less painful than the vertical involving more than one segment. In animals horizontal incision is more appropriate to sever the vertically running blood vessels. It is also less painful. In the operation, the solution is injected mainly under the line of incision. Similarly, in animals, only the area representing the area of the wound in its brain needs be put out while severe bleeding neutralizes the whole of the sensory centre, there is thus considerable margin of safety.

The above assessment of pain is on the assumption that animals are as sensitive to pain as is man, but we know that this is not the case. The skin from which painful stimuli arise and the site of their perception, the brain are qualitatively different in man and animal.

From the point of pain even humans are not equally sensitive. Some are insensitive some are even born without sensation of pain. We also know that in the same person the face is far more sensitive than the feet (soles). Generally speaking, the thicker the skin, the less sensitive it is. In the case of animals all are far thicker skinned anatomically and metaphorically than the thickest skinned man. Whereas man is invariably conscious of the inevitability and significance of death animals lack such apprehension, unless they are badly handled and feel menaced.

The brain of the animal is devoid of sense of apprehension and the effect of pain, like the well sedated brain of the patient undergoing an operation under local anaesthesia or like the brain of human without the frontal lobes (after leukotomy).

In summary, if anaesthesia is the controlled production of unconsciousness, then which ritual slaughter is considered as the method par excellence for animals? In effective ritual slaughter (haemorrhagic shock) the depth of unconsciousness increases with continued bleeding.

B) Pain during bleeding.
Is bleeding painful? It is not; if it were very few would be prepared to be bled to donate blood.

C) Pain of convulsions.
The rhythmic movements of the body of the animal are known as convulsions. Physiologically convulsions are the confirmative symptom of hypoxia of the brain (decrease in oxygen supply). When patients suffer from epilepsy, it is a common knowledge that the sufferer becomes unconscious first and then convulses and hurt themselves but they do not remember hurting themselves. As far as bleeding and convulsions are concerned, it can be said that the cruelty lies in the eyes of the beholder – unaware of the physiological principles.

Convulsions are very essential for wringing the meat of blood. Convulsions do not occur if the spinal cord is cut. Cutting the spinal cord is painful as well. This is why cutting the spinal cord or breaking the neck is abominable. In the abattoirs convulsions do not allow the operator to dress the animal, they have to wait till the convulsions die down. This waste of time is uneconomical to the industry. This is the reason that spinal cord is destroyed in commercialized slaughter houses. Economy of time is also the real reason in adopting pistol which not only stuns but renders the animal unconscious immediately after besides it’s painful (any one of us can imagine who much pain will feel when touch an electrical current even with low voltage or inserting pin in his or her finger.

4. Stunning and bleeding.

All methods of stunning produce neurogenic shock, a condition in which blood leaves the circulation. Bleeding produces haemorrhagic shock where the blood is withdrawn from the tissues into the circulation. Bleeding by “knife” with normal circulation therefore is the most efficient way of extracting blood from meat.

The undeniable fact which emerges from the history of mechanical stunners is that after more than half a century’s experimentation there is not a single one which is safe to use. That does not mean that this is a denial of scientific advancement. There has been considerable scientific advancement from the primitive methods of stunning used for humans to modern methods of anaesthetizing but while humans are anaesthetized before the operation the animals are still stunned.

The advances in anaesthesia cannot be applied to the animal in their present form nor is there any desire to apply because of the cost involved. If the hygienic considerations were set aside or solved, then Muslims, I believe Jews too, would have no objection in anaesthetizing the animals before bleeding. If the avowed object is humaneness to the individual animal than in the final analysis using the (knife) to produce severe bleeding remains the only humane method of killing animal for food.

The scientific know-how can still be applied in improving the mechanics of the method e.g. transportation of animal, place for rest, feeding and watering the animals – manufacturing sharp knives, improving methods of their preservation construction of moving platforms to take the animal to the place of killing etc. The persons in charge of applying slaughtering method (Zabh or Kosher) are usually well trained persons, following a quick operation and fast cutting using very sharp knives.
Statement made by Lord Horder, G.C.V.O., M.D., F.R.C.P.

“Careful and critical scrutinizing of this method of slaughtering leaves me in no doubt whatever that it is fraught with less risk of pain to the animal than any other method at present practiced”.
Statement made by Sir C. A. Lovatt Evans, D.Sc. F.R.S.
(Emeritus Professor of Physiology, London University)

“My opinion as a physiologist is that I should think this method is as humane as any other method in use or likely to be brought into use for the purpose. To consider that the animal suffers appreciable pain is, in my opinion, quite absurd. I consider the method to be equal to any”.
German Research Studies Pain
Professor Wilhelm Schulze and his colleague Dr. Hazim
School of Veterinary Medicine, Hannover University in Germany.

It therefore may come as a surprise to those who have made such acclimations to learn of the results of a study carried out by Professor Wilhelm Schulze and his colleague Dr. Hazim at the School of Veterinary Medicine, Hannover University in Germany. The study: ‘Attempts to Objectify Pain and Consciousness in Conventional (captive bolt pistol stunning) and Ritual (halal, knife) Methods of Slaughtering Sheep and Calves’ concludes that Islamic slaughtering is the most humane method of slaughter and that captive bolt stunning, practiced in the West, causes severe pain to the animal. (To view the detailed results of the study see www.eathalal.com/articles/islamicslaughter.shtml <http://www.eathalal.com/articles/islamicslaughter.shtml> ).

The results were as follows:
I – Islamic Method
1. The first three seconds from the time of Islamic slaughter as recorded on the EEG did not show any change from the graph before slaughter, thus indicating that the animal did not feel any pain during or immediately after the incision.
2. For the following 3 seconds, the EEG recorded a condition of deep sleep – unconsciousness. This is due to the large quantity of blood gushing out from the body.
3. After the above-mentioned 6 seconds, the EEG recorded zero level, showing no feeling of pain at all.
4. As the brain message (EEG) dropped to zero level, the heart was still pounding and the body convulsing vigorously (a reflex action of the spinal cord) driving a maximum amount of blood from the body thus resulting in hygienic meat for the consumer.

II – Western method by C.B.P. Stunning
1. The animals were apparently unconscious soon after stunning.
2. EEG showed severe pain immediately after stunning.
3. The hearts of animals stunned by C.B.P. stopped beating earlier as compared to those of the animals slaughtered according to the Islamic method resulting in the retention of more blood in the meat. This in turn is unhygienic for the consumer.

Dr Jawad Hidmi (PhD)