Halal & Hygienic Food Safety: A Comparative Review of Modern Food Science and Islamic Principles

Abstract

In the present era, food safety and the provision of disease-free food have become a major challenge globally. According to reports from the World Health Organization, bad food causes illness and death of millions of people annually. The concept of “halal and tayyāb” presented by Islamic Sharia is not just a religious obligation but a complete and comprehensive system of health principles. This paper presents a scientific analysis of halal slaughter, Concept of “Jalāla” and Islamic principles of purity protect meat from microbiological contamination. The main focus of the research is how halal methods lead to an increase in the biological safety, taste and shelf-life of meat compared to traditional methods. This study attempts to answer the following three basic questions: 1. To what extent does rapid and complete bleeding during halal slaughter contribute to the prevention of pathogen growth and biochemical stability of meat? 2. What are the scientific similarities between the World Health Organization's "safe food" parameters and the Islamic concept of "tayyāb", especially with regard to obtaining meat free of antibiotics and growth hormones? 3. Does the monitoring under halal certification play any role in reducing the rate of dangerous bacteria such as E. coli and Salmonella in meat? A comparative method and an analytical method have been adopted in this study. The study closely compared the bacterial load and pH levels in halal and non-halal meat samples using modern laboratory testing methods, such as DNA testing (for adulteration) and proteomics. In addition, it presents a comparative study of Islamic principles of cleanliness in the context of Sharia objectives with modern scientific protocols and HACCP standards. This research proves that the principles of halal and tayyāb are a shield against bacterial contamination. The removal of blood through halal slaughter weakens the bacterial attack during refrigeration, while the avoidance of jalāla and chemical-contaminated food protects human cells from toxic effects. This combination of medical science and Islamic jurisprudence leads us to a lifestyle where food not only fulfills the body's needs but also becomes the greatest means of preventing diseases.