Halal Control in the Food Industry: The Key Role of Analytical Laboratories
Halal refers to everything permitted under Islamic law (Sharia). In the food industry, it refers to products that do not contain prohibited (haram) ingredients and that are produced, stored, and distributed in compliance with halal standards. With the growing demand for halal food and beverages, laboratory analysis of halal status is becoming increasingly important to verify product compliance with prescribed standards.
Halal Standards and Certification
Although a halal certificate is not a legal requirement in all countries, many manufacturers pursue certification to access global markets. In Croatia, halal product certification is carried out by the Halal Quality Certification Center within the Islamic Community, following the international halal standards OIC/SMIIC 1:2019. Within this process, accredited analytical laboratories play a vital role by conducting independent testing of raw materials, semi-finished, and finished products.
PCR Analysis
One of the key methods for verifying halal status is PCR analysis (polymerase chain reaction). This advanced molecular technique enables the detection of pork DNA, the most common haram ingredient, even in very small traces. PCR testing is used for:
Detecting pork DNA in raw materials, semi-finished, and finished products,
Confirming product compliance with halal requirements as part of the certification process,
Controlling imported shipments and suspect samples from retail,
Internal control of production facilities, especially in mixed-use plants.
Although PCR analysis is often combined with additional testing methods, it remains the most reliable and precise technique for the molecular identification of haram ingredients.
Ethanol Analysis
In addition to pork DNA, another key parameter for halal certification is the presence of ethanol, which is prohibited (haram) in certain concentrations. Our laboratory performs ethanol analysis using an accredited method based on GC-FID technology. This analysis precisely determines the ethanol content in food products and ensures compliance with halal standards.
Ethanol analysis is particularly important for:
Flavored and non-alcoholic beverages,
Confectionery products,
Fermented raw materials and dietary supplements.
Verify the Halal Status of Your Products in Our Laboratory
As an accredited analytical laboratory, Sample Control offers specialized molecular and chemical ingredient analysis services, including PCR testing for pork DNA and ethanol analysis using the GC-FID method. Our expertise and precise laboratory equipment enable you to reliably control raw materials and finished products, prevent contamination with haram ingredients, protect your brand, and comply with religious and market standards.
Digestate: A Valuable Resource or a Potential Risk?
In recent years, digestate, a by-product of anaerobic digestion, has been increasingly used in agriculture—most commonly as an organic fertilizer. It is a material rich in nutrients such as nitrogen, phosphorus, and potassium, and it has the potential to replace part of conventional fertilizers. However, while digestate holds value, it also carries responsibility.
Presence and contamination of meat with perfluoroalkyl (PFAS) compounds
Perfluoroethyl compounds (PFAS) is a collective term for a very large group of fluorinated compounds, including oligomers and polymers, consisting of neutral and anion surface active compounds with high heat, chemical and biological inertness. Perfluorinated compounds are generally hydrophobic but also lipophobic and therefore will not accumulate in fat tissues as is usually the case with other persistent halogenated compounds. An important subgroup are (per) fluorinated organic surfactants, including perfluorooctane sulfonate (PFOS) and perfluorooctane acid (PFOA). For PFOS and PFOA, the European Food Safety Authority (EFSA) established a tolerable daily intake (TDI) for humans of 150 ng/kg body weight and 1.5 μg/kg body weight per day (EFSA 2008).