ways to detect halal food fraud: a systematic review

Abstractintroduction: in recent years, increasing cases of fraud and mislabeling of animal products have attractedconsiderable attention and concern among consumers and regulatory agencies. consuming and using halal consumergoods is common among muslims. muslim communities are not allowed to consume any product that contains nonhalalingredients. currently, there are many food products in the world where the actual content of these products isnot known. the purpose of this study is the identification methods of non-halal food components and compounds inhalal food products.method: the databases pubmed, scopus, google scholar, science direct, and sid were searched for studies publishedfrom 1970 to 2021. the keywords included 'halal', 'food', 'fraud', 'product', 'authentication'. in total, 87scientific papers were analyzed in this study.finding: examining the results of the articles, we find that the consumable components of pork (meat, fat, blood, andgelatin) have the highest probability of fraud in halal products. although, other frauds in food and beverages shouldnot be ignored, such as alcohol and methanol in beverages, wild boar meat, and cat and mouse meat.conclusion: there are methods to detect this type of fraud, and it is important to choose the best method to detect thistype of fraud, considering things such as cost, time, and other effectiveness indicators. among the methods ofidentifying counterfeits in halal products, molecular methods (based on the genome), electrical spectroscopy, highperformanceliquid chromatography (hplc), polymerase chain reaction, and other methods can be mentioned.molecular methods are highly accurate for detecting food fraud, and for this reason, they have the highest percentageof detection.