Bacteria as a microbiological harm in halal food: an integrated preventive concept from maqasid syariah
Keywords:
bacteria, microbiological harm, halal food, preventive concept, maqasid syariahAbstract
The presence of microorganisms, particularly bacteria, can cause damage to halal food. Bacterial microorganisms are primarily accountable for the majority of foodborne illnesses that result in discomfort and harm, particularly within the gastrointestinal tract. The objective of this study is to review and refine the concept of microbiological harm in halal food as a preventive concept from a maqasid syariah perspective. This study employs a qualitative approach of content analysis to enhance and advance the conceptual development of maqasid syariah concerning the preventive notion of microbiological harm in halal food. The finding of this study shows that the concept of maqasid syariah can be applied to the prevention of bacterial growth as a microbiological harm in halal food through basic maslahah (daruriyyah). In summary, it is recommended that maqasid syariah assumes a distinct function in advancing a preventative concept for microbiological harm, which encompasses the safeguarding and conservation of halal food consumption. Further research is recommended to explore the potential of extending the concept of microbiological harm prevention to encompass a wider range of microorganisms, including viruses, parasites, and mycotoxins produced by moulds.
Downloads
References
Abdul Rafa, A. A. (2015). Microbiological indicator of medium filth (najs mutawassitah) in ready to eat food: Towards standardization of toyyibah food. [Unpublished doctoral thesis]. International Islamic University Malaysia.
Abdullah, F. A. A., Borilova, G., & Steinhauserova, I. (2019). Halal criteria versus conventional slaughter technology. Animals, 9(8), 530. https://doi.org/10.3390/ani9080530
Abdullah, N. B. A., & Ismail, A. F. (2021). Food poisoning outbreaks among schoolchildren in Terengganu and their associated factors. Sains Malaysiana, 50(4), 1027-1036. http://doi.org/10.17576/jsm-2021-5004-13
Adiyastiti, B. E. T., Lingga, R., Arifin, S., & Hendraningsih, L. (2019). Potential microbial contamination on kebab meat in the area of University of Muhammadiyah Malang. Jurnal Ilmu dan Teknologi Hasil Ternak, 14(2), 107-116. https://doi.org/10.21776/ub.jitek.2019.014.02.5
Al-Bukhari, A. A. M. (2022). Sahih al-Bukhari. Dar al-Kotob al-Ilmiyah.
Alharbi, S. A., Abdel-Ghaffar, M. H., & Kadher, N. R. (2019). Isolation and identification of pathogenic bacteria from ready-to-eat fast foods in Al-Quwayiyah, Kingdom of Saudi Arabia. African Journal of Food, Agriculture, Nutrition and Development, 19(3), 14739-14751. https://doi.org/10.4314/AJFAND.V19I3.17840
Al-Syatibi, A. I. (1996). Al-muwafaqat fi usul al-syariah. Beirut: Dar al-Ma‘rifah.
Al‐Teinaz, Y. R., & Al‐Mazeedi, H. M. M. (2020). Halal certification and international halal standards. In Y. R. Al-Teinaz, S. Spear, I. H. A. Abd El-Rahim (Eds.), The halal food handbook (pp. 227-251). Wiley. https://doi.org/10.1002/9781118823026.ch15
Alum, Akanele, E., Urom, Chukwu, S. M., Ben, & Ahudie, C.M. (2016). Microbiological contamination of food: The mechanisms, impacts and prevention. International Journal of Scientific & Technology Research, 5, 65-78.
Al-Zuhaili, W. (1997). Nazariyah al-dhorurah al-syari’yyah muqaranah ma’a al-qanun al-wadhi’. Damsyik: Dar Al-Fikr.
Ariffin, M. M., Riza, N. S. M., Hamid, M. F. A., Awae, F., & Nasir, B. M. (2021). Halal food crime in Malaysia: An analysis on illegal meat cartel issues. Journal of Contemporary Issues in Business and Government, 27(2), 1407-1412. https://doi.org/10.47750/cibg.2021.27.02.152
Azam, M. S. E., & Abdullah, M. A. (2021). Halal standards globally: A comparative study of unities and diversities among the most popular halal standards globally. Halalpshere, 1(1), 11-31. https://doi.org/10.31436/hs.v1i1.20
Babunova, V. S., Osipova, I. S., & Popov, P. A. (2022). Study of preserving properties of honey in composition of marinades for meat. Problems of Veterinary Sanitation, Hygiene and Ecology. https://doi.org/10.36871/vet.san.hyg.ecol.202204009
Beuchat, L. R. (1981). Microbial stability as affected by water activity. Cereal Foods World, 26(7), 345-349.
Tapia, M. S., Alzamora, S. M., & Chirife, J. (2020). Effects of water activity (aw) on microbial stability as a hurdle in food preservation. Water activity in foods: Fundamentals and applications, 323-355. https://doi.org/10.1002/9781118765982.ch14
Borre, Y. E., O’Keeffe, G. W., Clarke, G., Stanton, C., Dinan, T. G., & Cryan, J. F. (2014). Microbiota and neurodevelopmental windows: implications for brain disorders. Trends in Molecular Medicine, 20(9), 509-518. https://doi.org/10.1016/j.molmed.2014.05.002
Bujang, A., Noor, Z. M., & Abdullah, N. (2018). An overview of Toyyib aspect of halal food production in meat and meat products. In Proceedings of the 3rd International Halal Conference (INHAC 2016) (pp. 467-478). Springer Singapore. https://doi.org/10.1007/978-981-10-7257-4_41
Bukhari, M. A., Banasser, T. M., El-Bali, M., Bulkhi, R. A., Qamash, R. A., Trenganno, A., Khayyat, M., Kurdi, M. A., Al Majrashi, A., & Bahewareth, F. (2021). Assessment of microbiological quality of food preparation process in some restaurants of Makkah city. Saudi Journal of Biological Sciences, 28(10), 5993-5997. https://doi.org/10.1016/j.sjbs.2021.06.050
Busari, S. A., & Sitiris, M. (2021). Standardisation of halal industry towards sustainable development goals (SDG). Journal of Islam in Asia, 18(1), 163-198. https://doi.org/10.31436/jia.v18i1.1001
Bux, C., Varese, E., Amicarelli, V., & Lombardi, M. (2022). Halal food sustainability between certification and blockchain: A review. Sustainability, 14(4), 2152. https://doi.org/10.3390/su14042152
Castañeda-Salazar, R., del Pilar Pulido-Villamarín, A., Ángel-Rodríguez, G. L., Zafra-Alba, C. A., & Oliver-Espinosa, O. J. (2021). Isolation and identification of Salmonella spp. in raw milk from dairy herds in Colombia. Brazilian Journal of Veterinary Research and Animal Science, 58, e172805-e172805. https://doi.org/10.11606/issn.1678-4456.bjvras.2021.172805
Elgharbawy, A., & Azmi, N. A. N. (2022). Food as medicine: how eating halal and tayyib contributes to a balanced lifestyle. Halalpshere, 2(1), 86-97.
El-Nemr, I., Mushtaha, M., Irungu, P., Asim, H., Tang, P., Hasan, M., & Goktepe, I. (2019). Assessment of food safety knowledge, self-reported practices, and microbiological hand hygiene levels of produce handlers in Qatar. Journal of Food Protection, 82(4), 561-569. https://doi.org/10.4315/0362-028X.JFP-18-191
Ermenlieva, N., Tsankova, G., Naydenova, D., Todorova, T. T., Tsankova, D., & Georgieva, E. (2018). Foodborne bacteria: Potential bioterrorism agents. In Y. El-Samragy (Ed.), Food safety–Some global trends (pp. 51-65). UK: IntechOpen Limited. https://doi.org/10.5772/intechopen.75965
Gracelin, D. H. S. (2021). Bacteria: An overview. In T. B. Galande, R. B Desai, R. A Jachak, & D. Kumar (Eds.), Frontiers in life science (Vo. I, pp. 101-112). India: Bhumi Publishing.
Hailegebreal, G. (2017). A review on clostridium perfringens food poisoning. Global Research Journal of Public Health and Epidemiology, 4(3), 104-109.
Halverson, T., & Alagiakrishnan, K. (2020). Gut microbes in neurocognitive and mental health disorders. Annals of Medicine, 52(8), 423-443. https://doi.org/10.1080/07853890.2020.1808239
Harun, M. S., Abdullah, L. H., Rosele, M. I., & Ali, A. K. (2020). Analisis kaedah taghayyur al-hukm bi taghayyur al-zaman wa al-makan (al-‘urf) dalam hukum Islam dari perspektif maqasid al-shari’ah. Jurnal Ilmi, 10(1), 31-46.
Hashim, K. E., Tumiran, M. A., & Mohammad, N. (2022). Elements of food product safety and its relationship with the concept of preserving life in maqasid shariah. Journal of Contemporary Islamic Studies, 8(Special Issue). https://doi.org/10.24191/jcis.v8i3.5
Hasmin, N. A., Azizun, N., & Amit, S. M. (2022). Right to food information and food choice from the perspective of fundamental liberties. ESTEEM Journal of Social Sciences and Humanities, 6(2), 56-70.
Hernández-Cortez, C., Palma-Martínez, I., Gonzalez-Avila, L. U., Guerrero-Mandujano, A., Solís, R. C., & Castro-Escarpulli, G. (2017). Food poisoning caused by bacteria (food toxins). In N. Malangu (Ed.), Poisoning: From specific toxic agents to novel rapid and simplified techniques for analysis (pp. 33-72). UK: IntectOpen Limited. https://doi.org/10.5772/intechopen.69953
Hsiao, E. Y., McBride, S. W., Hsien, S., Sharon, G., Hyde, E. R., McCue, T., Codelli, J. A., Chow, J., Reisman, S. E., Petrosino, J. F., Patterson, P. H., & Mazmanian, S. K. (2013). Microbiota modulate behavioral and physiological abnormalities associated with neurodevelopmental disorders. Cell, 155(7), 1451-1463. https://doi.org/10.1016/j.cell.2013.11.024
Huang, Q., Yu, F., Liao, D., & Xia, J. (2020). Microbiota-immunomodulation interactions in human neurological disorders. CNS & Neurological Disorders - Drug Targets, 19(7), 509-526. http://doi.org/10.2174/1871527319666200726222138
Ishaq, A. R., Manzoor, M., Hussain, A., Altaf, J., Javed, Z., Afzal, I., Noor, A., & Noor, F. (2021). Prospect of microbial food borne diseases in Pakistan: A review. Brazilian Journal of Biology, 81, 940-953. https://doi.org/10.1590/1519-6984.232466
Jauhari, I. (2011). Kesehatan dalam pandangan hukum Islam. Kanun Jurnal Ilmu Hukum, 13(3), 33-58.
Jusot, J. F., Neill, D. R., Waters, E. M., Bangert, M., Collins, M., Moreno, L. B., Lawan, K. G., Moussa, M. M., Dearing, E., Everett, D. B., & Collard, J. M. (2017). Airborne dust and high temperatures are risk factors for invasive bacterial disease. Journal of Allergy and Clinical Immunology, 139(3), 977-986. https://doi.org/10.1016%2Fj.jaci.2016.04.062
Kamleh, R., Jurdi, M., & Annous, B. A. (2012). Management of microbial food safety in Arab countries. Journal of Food Protection, 75(11), 2082-2090. https://doi.org/10.4315/0362-028X.JFP-11-405
Kashim, M. I., & Husni, A. M. (2017). Maqasid shariah in modern biotechnology concerning food products. International Journal of Islamic Thought, 12, 27-39. https://doi.org/10.24035/ijit.12.2017.003
Khalil, F. (2003). Al-Maslahah al-‘amah min manzur Islamiy wa yalihi tatbiqat al-maslahah al-‘amah fi ‘asr al-khulafa’ al-rasyidin. Beirut: Muassasah al-Risalah.
Knackstedt, R., Knackstedt, T., & Gatherwright, J. (2020). The role of topical probiotics on wound healing: A review of animal and human studies. International Wound Journal, 17(6), 1687-1694. https://doi.org/10.1111/iwj.13451
Kurniadi, M., & Frediansyah, A. (2017). Halal perspective of microbial bioprocess based-food products. Reaktor, 16(3), 147-160. https://doi.org/10.14710/REAKTOR.16.3.147-160
Li, J., Paredes-Sabja, D., Sarker, M., & McClane, B. (2016). Clostridium perfringens Sporulation and Sporulation-Associated Toxin Production. Microbiol Spectrum 4(3):TBS-0022-2015. https://doi.org/10.1128/microbiolspec.TBS-0022-2015
Madan, A., Thompson, D., Fowler, J. C., Ajami, N. J., Salas, R., Frueh, B. C., Bradshaw, M.R., Weinstein, B. L., Oldham, J. M., & Petrosino, J. F. (2020). The gut microbiota is associated with psychiatric symptom severity and treatment outcome among individuals with serious mental illness. Journal of Affective Disorders, 264, 98-106. https://doi.org/10.1016/j.jad.2019.12.020
Matthews, K. R., Kniel, K. E., & Montville, T. J. (2017). Food microbiology: An introduction. USA: ASM Press.
Md Ariffin, M. F., Ahmad, K., & Man, S. (2018). Parameter keselamatan makanan menurut perspektif hadith. Online Research Journal in Islamic Studies, 5(1), 49-64. https://doi.org/10.15364/ris2018-0501-04
Mohammad, A. M., Chowdhury, T., Biswas, B., & Absar, N. (2018). Food poisoning and intoxication: A global leading concern for human health. In A. M. Grumezescu & A. M. Holban (Eds.), Food safety and preservation (pp. 307-352). Academic Press. https://doi.org/10.1016/B978-0-12-814956-0.00011-1
Moon C., Baldridge M. T., Wallace M. A., Burnham C. D, Virgin H. W & Stappenbeck T. S. (2015). Vertically transmitted faecal IgA levels determine extra-chromosomal phenotypic variation. Nature, 521, 90-93. https://doi.org/10.1038/nature14139
Mtimet, N., Trunet, C., Mathot, A. G., Venaille, L., Leguérinel, I., Coroller, L., & Couvert, O. (2015). Modeling the behavior of Geobacillus stearothermophilus ATCC 12980 throughout its life cycle as vegetative cells or spores using growth boundaries. Food Microbiology, 48, 153-162. https://doi.org/10.1016/j.fm.2014.10.013
Mudd, A. T., Berding K., Wang, M., Donovan, S. M., & Dilger, R. N. (2017) Serum cortisol mediates the relationship between fecal Ruminococcus and brain N-acetylaspartate in the young pig. Gut Microbes, 8(6), 589-600. https://doi.org/10.1080/19490976.2017.1353849
Musadik, S. H. S. A., Yusuf, N., Abd Aziz, N., & Azmi, I. A. G. (2020). Maqasid syariah in Islamic consumption. International Journal of Business and Economy, 2(4), 146-152.
Pangaribuan, M., Julianti, E., & Suryanto, D. (2022, June). The effect of implementation of Good Manufacturing Practice (GMP) and the use of andaliman fruit extract as natural preservatives on microbiological quality of beef meatbals in household food industry “Mak Iji” in Medan City. In IOP Conference Series: Earth and Environmental Science (Vol. 977, No. 1, p. 012084). IOP Publishing. https://doi.org/10.1088/1755-1315/977/1/012084
Pratiwi, R. D., Zanjabila, S., Fairuza, D., Aminah, A., Praharyawan, S., & Fuad, A.M. (2020). Evaluation of alternative components in growth media of Lactobacillus brevis for halal probiotic preparation. Annales Bogorienses, 24(1), 11-17. http://doi.org/10.14203/ann.bogor.2020.v24.n1.11-17
Qur’an (2004). The Qur’an: English meanings. Al-Muntada Al-Islami.
Rajakrishnan, S., Ismail, M. Z. H., Jamalulail, S. H., Alias, N., Ismail, H., Taib, S. M., Cheng, L. S., Zakiman, Z., Richai, O., Silverdurai, R. R., & Yusof, M. P. (2022). Investigation of a foodborne outbreak at a mass gathering in Petaling District, Selangor, Malaysia. Western Pacific Surveillance and Response Journal, 13(1), 1-5. https://doi.org/10.5365/wpsar.2022.13.1.860
Reza Adnan, M. R. A., Mohd Fadzil, S. D. N., Baharuddin, A. S., & Harun, W. (2021). Cultured meat as halalan toyyiban food: A maqasid review in the preservation of life (hifz an-nafs). Food Research, 5(5), 174-178. https://doi.org/10.26656/fr.2017.5(5).161
Riaz, M. N., & Chaudry, M. M. (2019). Handbook of halal food production. Boca Raton: CRC Press. https://doi.org/10.1201/9781315119564
Ribet, D., & Cossart, P. (2015). How bacterial pathogens colonize their hosts and invade deeper tissues. Microbes and Infection, 17(3), 173-183. https://doi.org/10.1016/j.micinf.2015.01.004
Rieder, R., Wisniewski, P. J., Alderman, B. L., & Campbell, S. C. (2017). Microbes and mental health: A review. Brain, Behavior, and Immunity, 66, 9-17. https://doi.org/10.1016/j.bbi.2017.01.016
Rolfe, C., & Daryaei, H. (2020). Intrinsic and extrinsic factors affecting microbial growth in food systems. In A. Demirci, H. Feng, & K. Krishnamurthy. (Eds.), Food safety engineering. Food engineering series. Springer, Cham. https://doi.org/10.1007/978-3-030-42660-6_1
Ruzulan, Z., Mana, B., Tumiran, M. A., & Jamaludin, M. A. (2023). Managing the halal food related issues in the halal food certification process based on the concept of sadd al-dharai'. Journal of Nusantara Studies, 8(1), 429-445. https://doi.org/10.24200/jonus.vol8iss1pp429-445
Saxena, S., Anand, A., & Lal, M. (2015). Use of antibiotics to control bacterial contamination during in vitro micropropagation of sugarcane. Agrica, 4(1), 41-44. https://doi.org/10.5958/2394-448X.2015.00011.5
Sreedharan, A., Li, Y., De, J., Gutierrez, A., Silverberg, R., & Schneider, K. R. (2017). Determination of optimum sanitizer levels for prevention of Salmonella cross-contamination of mature round tomatoes in a laboratory model flume system. Journal of Food Protection, 80(9), 1436-1442. https://doi.org/10.4315/0362-028X.JFP-17-032
Switt, A. I., Sulakvelidze, A., Wiedmann, M., Kropinski, A. M., Wishart, D. S., Poppe, C., & Liang, Y. (2015). Salmonella phages and prophages: genomics, taxonomy, and applied aspects. Methods in Molecular Biology, 1225, 237-287. https://doi.org/10.1007/978-1-4939-1625-2_15
Talon, R., & Zagorec M. (2017). Special Issue: Beneficial microorganisms for food manufacturing-fermented and biopreserved foods and beverages. Microorganism, 5(4), 71. https://doi.org/10.3390/microorganisms5040071
Talukdar, P. K., Udompijitkul, P., Hossain, A., & Sarker, M. R. (2016). Inactivation strategies for Clostridium perfringens spores and vegetative cells. Applied and Environmental Microbiology, 83(1), e02731-16. https://doi.org/10.1128/AEM.02731-16
Tayyabi, A., & Shah, M. A. (2021). A critical study on the fundamentals of masalih and mafasid’s attainments in the light of sharia’s objectives. Al Khadim Research Journal of Islamic Culture and Civilization, 2(3), 111-126. https://doi.org/10.53575/arjicc.v2.03(21)u9.111-126
Thangaleela, S., Sivamaruthi, B. S., Kesika, P., & Chaiyasut, C. (2022). Role of probiotics and diet in the management of neurological diseases and mood states: A review. Microorganisms, 10(11), 2268. https://doi.org/10.3390/microorganisms10112268
Tong, S. Y., Davis, J. S., Eichenberger, E., Holland, T. L., & Fowler, V. G. (2015). Staphylococcus aureus infections: Epidemiology, pathophysiology, clinical manifestations, and management. Clinical Microbiology Reviews, 28(3), 603-661. https://doi.org/10.1128/cmr.00134-14
Ullah, H., Arbab, S., Tian, Y., Liu, C. Q., Chen, Y., & Li, K. (2023). The gut microbiota-brain axis in neurological disorder. Frontiers in Neuroscience, 17, 1225875. http://doi.org/10.3389/fnins.2023.1225875
Ulum, M. (2019). The concept of maslahah by al-Imam Malik and al-Imam al-Tufi. Veteran Law Review, 2(1), 58-76. https://doi.org/10.35586/velrev.v2i1.689
Vitale, M., Scatassa, M. L., Cardamone, C., Oliveri, G., Piraino, C., Alduina, R., & Napoli, C. (2015). Staphylococcal food poisoning case and molecular analysis of toxin genes in Staphylococcus aureus strains isolated from food in Sicily, Italy. Foodborne Pathogens and Disease, 12(1), 21-23. https://doi.org/10.1089/fpd.2014.1760
Wahyudi, R., & Ali, M. B. (2021). Halal food based on maqâshid al-syarî’ah perspective. Journal of Halal Science and Research, 2(2), 43-50. https://doi.org/10.12928/jhsr.v2i2.3778
Wang, J., Li, R., Zhang, H., Wei, G., & Li, Z. (2020). Beneficial bacteria activate nutrients and promote wheat growth under conditions of reduced fertilizer application. BMC Microbiology, 20(38), 1-12. https://doi.org/10.1186/s12866-020-1708-z
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Mohd Amzari Tumiran, Mohd Zaid Daud, Nur Farhani Zarmani, Zulaipa Ruzulan
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
If the article is accepted for publication, the copyright of this article will be vested to author(s) and granted the journal right of first publication with the work simultaneously licensed under the Creative Commons Attribution-NonCommercial 4.0 International License, unless otherwise stated. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this licence may be seen at https://creativecommons.org/licenses/by-nc/4.0/.
