Depok, Indonesia – As halal certification becomes increasingly mandatory across Muslim-majority countries, scientific verification methods are playing a growing role in ensuring compliance. One of the most critical tools in this process is porcine DNA testing, which is used to detect the presence of pig-derived materials in food and non-food products submitted for halal registration.

Halal standards strictly prohibit the use of pigs and their derivatives. However, in modern food systems—especially in processed products such as sausages, meatballs, gelatin-based items, pharmaceuticals, and cosmetics—visual inspection or ingredient declarations alone are often insufficient. Processing methods involving heat, pressure, or chemical treatment can obscure the original source of ingredients, increasing the risk of hidden non-halal contamination.

To address this challenge, halal authorities and laboratories increasingly rely on DNA-based analytical techniques, particularly Polymerase Chain Reaction (PCR), to verify product integrity. DNA molecules are more resistant to degradation than proteins, allowing animal species identification even after extensive processing.

Scientific studies demonstrate that PCR methods using species-specific primers targeting mitochondrial DNA regions of Sus scrofa (pig) can accurately detect porcine contamination. Research comparing multiple primers shows that certain primer sets—such as PPA8 and cytochrome b–based primers—exhibit high sensitivity and specificity, with no cross-reactivity to halal species such as cattle. This makes PCR a reliable method for halal authentication.

In the context of halal registration, porcine DNA testing serves multiple functions. It supports initial certification, assists in regulatory enforcement, and strengthens post-market surveillance. Many halal certification bodies now require laboratory reports confirming the absence of porcine DNA, particularly for high-risk ingredients like flavorings, enzymes, emulsifiers, and gelatin.

Despite its effectiveness, porcine DNA testing also presents technical challenges. The accuracy of results depends on DNA extraction efficiency, primer validation, laboratory standardization, and contamination control. Consequently, harmonized testing protocols and accreditation of halal laboratories are essential to ensure international acceptance of results.

Overall, the integration of DNA testing into halal certification reflects a broader shift toward science-based halal governance, reinforcing consumer trust and strengthening the credibility of halal labels in global markets.

References

Salsabila, A. I., & Wahyudi, D. (2025). Evaluation of pork-specific DNA primers for halal authentication in processed meats. Halal Science, 1(1), 25–30.

Erwanto, Y., Rohman, A., Arsyanti, L., & Pranoto, Y. (2018). Identification of pig DNA in food products using polymerase chain reaction (PCR) for halal authentication: A review. International Food Research Journal, 25(4), 1322–1329.