Authors: Riaz Mustafa, Abdul Tawaab, Muhammad Bilal, Muhammad Auon, Umar Farooq, M. Farooq Khalid
Various studies have shown that meat, including chicken, slaughtered according to Islamic guidelines, may be safer for human consumption due to less pathogens found in it as compared to meat of the animals slaughtered through other prevalent methods worldwide, possibly because of maximum drainage of blood as ordained by Islamic teachings.
Chicken, known for being rich in protein, vitamins B6 and B12, and essential minerals such as zinc and selenium, is a cost-effective source of nutrition due to its short lifespan and rapid reproduction cycle.
The World Health Organization (WHO) recommends a daily Safe Level of Protein (SLP) intake of 0.83 grams per kilogram of body weight for adults.
According to the Economic Survey of Pakistan 2023-24, Pakistan ranks as the 11th largest poultry producer globally, with a per capita chicken meat consumption of 5.24 kilograms.
The Halal method, rooted in Islamic law, mandates that the animal be alive and healthy at the time of slaughter. A single, swift cut to the windpipe, esophagus, and carotid arteries by a Muslim using a sharp knife ensures blood drainage, which is essential for the meat’s purity.
In contrast, non-Halal methods often involve stunning the animal before slaughter. In Europe, stunning can be non-penetrative (electric or gas) or penetrative (using a captive bolt) to induce unconsciousness.
The Jhatka method, common in Sikh and Hindu traditions, involves a powerful blow to the head, severing the spinal cord for an instant death. The Jewish Shechita method uses a razor-sharp knife for a precise cut to the neck, performed by a trained Shochet, ensuring quick exsanguination to meet Kosher standards.
Research indicates that coliform bacteria are not typically present in Halal chicken meat, whereas non-Halal chicken meat may contain such contaminants. Additionally, pathogens such as Salmonella and Campylobacter jejuni are found in higher numbers in non-Halal chicken meat. This difference may be due to the complete blood drainage in Halal slaughtering, which limits microbial growth and reduces the risk of foodborne diseases.
When purchasing Halal meat, consumers should take specific measures to ensure quality and adherence to religious standards. Begin by verifying Halal certification from reputable sources and checking labels or inquiring directly about the slaughter method to confirm compliance.
It is advisable to buy meat from trusted Halal butchers or markets known for maintaining high standards. Additionally, pay attention to the packaging and expiry dates to ensure freshness. Whenever possible, opt for fresh meat over frozen.
Proper storage is crucial, so keep meat at -10°C or below and handle it carefully to prevent cross-contamination. Supporting local, ethical, and sustainable farming practices can further contribute to responsible consumption.
Adherence to Islamic slaughtering practices, coupled with strict food hygiene measures, is recommended to reduce the risk of foodborne pathogen contamination.
Consuming Halal meat, processed in line with Islamic principles, promotes food safety through effective blood drainage and rigorous handling standards. Compliance with these practices, alongside international food safety protocols, contributes to a healthier and more sustainable food system.
