Porcine DNA Authentication in Gelatin-Based Food Products

Abstract

Halal certification is vital for confirming the halal status of food products, particularly for Muslim consumers. Instances of halal fraud, including the use of counterfeit halal logos and the incorporation of non-halal ingredients in food products, negatively impact Muslim consumers. Gelatine, widely used in the food industry, varies in acceptability depending on its source, with porcine-derived gelatine strictly prohibited in Islam. Therefore, this research aims to identify the presence of porcine DNA in gelatine-containing food products by targeting mitochondrial cytochrome b (cytb) via a real-time polymerase chain reaction (qPCR) assay and to compare the qPCR findings with the sources of gelatine and the presence of a halal logo. Nine food products without a recognised JAKIM halal logo or bearing a foreign halal logo not recognised by JAKIM were purchased from a local supermarket in Sibu, Sarawak. DNA was extracted from the food products using the DNeasy Mericon Food kit, analysed with a spectrophotometer, and used as template DNA in the qPCR assay. Positive qPCR findings were validated through DNA sequencing and BLAST analysis. Of the nine products tested, eight contained detectable porcine DNA, including one product labelled with a halal logo. Sequencing data confirmed Sus scrofa as the predominant species, with BLAST identities ranging from 86.52% to 100% against the NCBI database. In summary, these results highlight the risks posed by mislabelling and fraudulent halal logos, and emphasise the importance of rigorous certification, transparent labelling, and routine molecular verification to protect Muslim consumers and maintain trust in halal markets.