Study on the Requirement of Clay for Islamic Cleansing in Halal Food Industry

Abstract

Islam is “Ad-din” or a way of life. It covers all aspects of human activities including matters related to food and drinks. For Muslims, food must not only nutritious and safe but must also be halal. Halal is an Arabic word from the Quran which means permissible or lawful. Halal food products can become non-halal (haram) if they are contaminated or have direct contact with najis al-mughallazah (extreme najis). According to Islamic law, najis al-mughallazah is an extreme najis derived from dogs and pigs, including any liquid or discharge from their orifices, descendants and derivatives. In cleansing of extreme najis, Islam required the use of Islamic cleansing method called samak (in Malay) or dibagh (in Arabic). Thus, in compliance with the halal food industry requirement, three (3) clay soil samples and 1 standard were chosen to determine the clay requirements for Islamic cleansing. The basic physico-chemical properties of clays such as pH, particle size distribution (PSD) and moisture content were determined. In addition, the mineralogical content and safety aspects of the clay such as toxic metals and total bacteria content were included. The study on clay requirements for Islamic cleansing is important criteria for its usage in the halal food supply chain as it will enhance the consumers’ confidence and integrity in halal products

Keywords

• halalan toyibbanl, Islamic cleansing, clay, food, safety

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