Covid-19: Can Halal Food Lessen the Risks of the Next Similar Outbreak?
DOI:
https://doi.org/10.35313/ijabr.v2i02.112Keywords:
Halal food, COVID-19, Food Safety, Healthy, TayyibAbstract
As COVID-19 is a zoonosis virus that involves wildlife as its primary host (i.e. bat) like the previous outbreaks (SARS and MERS), it is prudent to reduce the transmission risk from wildlife consumption. Such an approach should be enforced to mitigate the risk of a future outbreak akin to COVID-19. However apparently, it is not a simple task to change such a consumption culture in a short time, though the devastating socio-economic impacts obviously have been yielded. Concerned with the current outbreak impacts, this study attempts to propose a prophylactic strategy through Halal food, an Islamic diet tradition, as a way to lessen the risk of a future outbreak akin to COVID-19. Tayyib(wholesome) principle which is often associated with Halal food can make Halal food not only “permissible” upon Islamic teaching but also “good” and “clean” to consume. As Tayyibredefines the conventional Halal food concept, it underlines more strongly on the medical facet of Halal food, i.e. food safety and health. According to Islamic teaching, Halal food encourages the consumption of domestic animals and more plant-based food. Meanwhile at the same time, it also heavily establishes the procedures of food safety and maintains the integrity of its credence status. Based on these, this study claims that more Halal food consumptions can lessen the risk of future outbreaks like COVID-19.Downloads
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References
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Ireland, J., & Rajabzadeh, S. A. (2011). UAE consumer concerns about halal products. Journal of Islamic Marketing, 2(3), 274–283. https://doi.org/10.1108/17590831111164796
Jump, T. O. (2002). Food rules in the Koran. Scandinavian Journal of Nutrition, 46(3), 137–139. https://doi.org/10.1080/11026480260363279
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Neio Demirci, M., Soon, J. M., & Wallace, C. A. (2016). Positioning food safety in Halal assurance. Food Control, 70, 257–270. https://doi.org/10.1016/j.foodcont.2016.05.059
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Rothan, H. A., & Byrareddy, S. N. (2020). The epidemiology and pathogenesis of coronavirus disease (COVID-19) outbreak. Journal of Autoimmunity, 109, 102433. https://doi.org/10.1016/j.jaut.2020.102433
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Sosianika, A., & Amalia, F. A. (2020). Uncovering Indonesian Millennial’s Halal Food Purchase Intention: Halal Value and Halal Logo as the Antecedents. International Journal of Applied Business Research, 2(01), 31–45. https://doi.org/10.35313/ijabr.v2i01.91
Tey, Y. S., Arsil, P., Brindal, M., Liew, S. Y., Teoh, C. T., & Terano, R. (2018). Personal values underlying ethnic food choice: Means-end evidence for Japanese food. Journal of Ethnic Foods, 5(1), 33–39. https://doi.org/10.1016/j.jef.2017.12.003
Tieman, M. (2016). Halal Diets. Islamic and Civilisational Renewal, 7(1).
Tieman, M., & Hassan, F. H. (2015). Convergence of food systems: Kosher, Christian and Halal. British Food Journal, 117(9), 2313–2327. https://doi.org/10.1108/BFJ-02-2015-0058
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Zhang, L., & Yin, F. (2014). Wildlife consumption and conservation awareness in China: A long way to go. Biodiversity and Conservation, 23(9), 2371–2381. https://doi.org/10.1007/s10531-014-0708-4
Zulfakar, M. H., Chan, C., & Jie, F. (2018). Institutional forces on Australian halal meat supply chain (AHMSC) operations. Journal of Islamic Marketing, 9(1), 80–98. https://doi.org/10.1108/JIMA-01-2016-0005
Aboul-Enein, B. H. (2015). Reflections of the Holy Quran and the Mediterranean diet: A culturally congruent approach to obesity? Mediterranean Journal of Nutrition and Metabolism, 8(2), 149–154. https://doi.org/10.3233/MNM-150041
Agarwala, R., Mishra, P., & Singh, R. (2019). Religiosity and consumer behavior: A summarizing review. Journal of Management, Spirituality & Religion, 16(1), 32–54. https://doi.org/10.1080/14766086.2018.1495098
Alhariri, M. (2020). Halal and Genetically Modified Ingredients. In Y. R. Al-Teinaz, S. Spear, & I. H. A. Abd El-Rahim (Eds.), The Halal Food Handbook (1st ed., pp. 169–182). John Wiley & Sons, Inc.
Al-Mazeedi, H. M. M., Al-Teinaz, Y. R., & Pointing, J. (2020). Halal and HACCP: Guidelines for the Halal Food Industry. In Y. R. Al-Teinaz, S. Spear, & I. H. A. Abd El-Rahim (Eds.), The Halal Food Handbook (1st ed.). John Wiley & Sons, Inc.
Al‐Teinaz, Y. R. (2020). What is Halal Food? In Y. R. Al-Teinaz, S. Spear, & I. H. A. Abd El-Rahim (Eds.), The Halal Food Handbook (1st ed., pp. 9–26). John Wiley & Sons, Inc.
Al-Teinaz, Y. R., Regenstein, J. M., Lever, J., Katme, A. M., & Unsdorfer, S. (2020). The Halal and Kosher Food Experience in the UK. In Y. R. Al-Teinaz, S. Spear, & I. H. A. Abd El-Rahim (Eds.), The Halal Food Handbook (1st ed., pp. 333–342). John Wiley & Sons, Inc.
Alzeer, J., Rieder, U., & Hadeed, K. A. (2018). Rational and practical aspects of Halal and Tayyib in the context of food safety. Trends in Food Science & Technology, 71, 264–267. https://doi.org/10.1016/j.tifs.2017.10.020
Amalia, F. A., Sosianika, A., & Suhartanto, D. (2020). Indonesian Millennials’ Halal food purchasing: Merely a habit? British Food Journal, 122(4), 1185–1198. https://doi.org/10.1108/BFJ-10-2019-0748
Armanios, F., & Ergene, B. A. (2018). Halal food: A history. Oxford University Press.
Bennett, J. E., Stevens, G. A., Mathers, C. D., Bonita, R., Rehm, J., Kruk, M. E. (2018). NCD Countdown 2030: Worldwide trends in non-communicable disease mortality and progress towards Sustainable Development Goal target 3.4. The Lancet, 392(10152), 1072–1088. https://doi.org/10.1016/S0140-6736(18)31992-5
Bower, A., Marquez, S., & de Mejia, E. G. (2016). The Health Benefits of Selected Culinary Herbs and Spices Found in the Traditional Mediterranean Diet. Critical Reviews in Food Science and Nutrition, 56(16), 2728–2746. https://doi.org/10.1080/10408398.2013.805713
Bruinen de Bruin, Y., Lequarre, A.-S., McCourt, J., Clevestig, P., Pigazzani, F., Zare Jeddi, M., Colosio, C., & Goulart, M. (2020). Initial impacts of global risk mitigation measures taken during the combatting of the COVID-19 pandemic. Safety Science, 128, 104773. https://doi.org/10.1016/j.ssci.2020.104773
Dahlan, M. (2020). Animals in Islam and Halal Ethics. In Y. R. Al-Teinaz, S. Spear, & I. H. A. Abd El-Rahim (Eds.), The Halal Food Handbook (1st ed., pp. 41–46). John Wiley & Sons, Inc.
Daszak, P., Olival, K. J., & Li, H. (2020). A strategy to prevent future epidemics similar to the 2019-nCoV outbreak. Biosafety and Health, 2(1), 6–8. https://doi.org/10.1016/j.bsheal.2020.01.003
Greatorex, Z. F., Olson, S. H., Singhalath, S., Silithammavong, S., Khammavong, K., Fine, A. E. (2016). Wildlife Trade and Human Health in Lao PDR: An Assessment of the Zoonotic Disease Risk in Markets. PLOS ONE, 11(3), e0150666. https://doi.org/10.1371/journal.pone.0150666
Guo, Y.-R., Cao, Q.-D., Hong, Z.-S., Tan, Y.-Y., Chen, S.-D., Jin, H.-J., Tan, K.-S., Wang, D.-Y., & Yan, Y. (2020). The origin, transmission and clinical therapies on coronavirus disease 2019 (COVID-19) outbreak – an update on the status. Military Medical Research, 7(1), 11. https://doi.org/10.1186/s40779-020-00240-0
Ireland, J., & Rajabzadeh, S. A. (2011). UAE consumer concerns about halal products. Journal of Islamic Marketing, 2(3), 274–283. https://doi.org/10.1108/17590831111164796
Jump, T. O. (2002). Food rules in the Koran. Scandinavian Journal of Nutrition, 46(3), 137–139. https://doi.org/10.1080/11026480260363279
Kamali, M. H. (2010). The halal industry from a shari’ah perspective. Islam and Civilisational Renewal, 1(4), 595–612.
Kamali, M. H., International Institute of Islamic Thought, & International Institute of Advanced Islamic Studies. (2013). The parameters of ḥalāl and ḥarām in Shariʻah and the ḥalāl industry.
Kurniadi, M., & Frediansyah, A. (2017). Halal Perspective of Microbial Bioprocess Based-Food Products. REAKTOR, 16(3), 147. https://doi.org/10.14710/reaktor.16.3.147-160
Laxman, L., Ansari, A. H., & Zawawi, M. (2014). The Islamic Approach to Conserving Biodiversity For Global Sustainability: An Exploration. 18.
Neio Demirci, M., Soon, J. M., & Wallace, C. A. (2016). Positioning food safety in Halal assurance. Food Control, 70, 257–270. https://doi.org/10.1016/j.foodcont.2016.05.059
Reuters, T., & Standard, D. (2018). State of the Global Islamic Economy 2018/19. Thomson Reuters.
Riaz, M. N., & Chaudry, M. M. (Eds.). (2019). Handbook of halal food production. CRC Press, Taylor & Francis Group, CRC Press is an imprint of the Taylor & Francis Group, an informa business.
Rothan, H. A., & Byrareddy, S. N. (2020). The epidemiology and pathogenesis of coronavirus disease (COVID-19) outbreak. Journal of Autoimmunity, 109, 102433. https://doi.org/10.1016/j.jaut.2020.102433
Shereen, M. A., Khan, S., Kazmi, A., Bashir, N., & Siddique, R. (2020). COVID-19 infection: Origin, transmission, and characteristics of human coronaviruses. Journal of Advanced Research, 24, 91–98. https://doi.org/10.1016/j.jare.2020.03.005
Sosianika, A., & Amalia, F. A. (2020). Uncovering Indonesian Millennial’s Halal Food Purchase Intention: Halal Value and Halal Logo as the Antecedents. International Journal of Applied Business Research, 2(01), 31–45. https://doi.org/10.35313/ijabr.v2i01.91
Tey, Y. S., Arsil, P., Brindal, M., Liew, S. Y., Teoh, C. T., & Terano, R. (2018). Personal values underlying ethnic food choice: Means-end evidence for Japanese food. Journal of Ethnic Foods, 5(1), 33–39. https://doi.org/10.1016/j.jef.2017.12.003
Tieman, M. (2016). Halal Diets. Islamic and Civilisational Renewal, 7(1).
Tieman, M., & Hassan, F. H. (2015). Convergence of food systems: Kosher, Christian and Halal. British Food Journal, 117(9), 2313–2327. https://doi.org/10.1108/BFJ-02-2015-0058
Travis, D. A., Watson, R. P., & Tauer, A. (2011). The spread of pathogens through trade in wildlife. Revue Scientifique et Technique de l’OIE, 30(1), 219–239. https://doi.org/10.20506/rst.30.1.2035
United Nations. (2020, April 6). The Social Impact of COVID-19. https://www.un.org/development/desa/dspd/2020/04/social-impact-of-covid-19/,
Ur Raheema, S. F. (2018). Assuring Tayyib from a food safety perspective in Halal food sector: A conceptual framework. MOJ Food Processing & Technology, 6(2). https://doi.org/10.15406/mojfpt.2018.06.00161
WHO. (2020a). Coronavirus disease (COVID-19) Pandemic. https://www.who.int/emergencies/diseases/novel-coronavirus-2019
WHO. (2020b, March 23). COVID-19 and NCDs. https://www.who.int/who-documents-detail/covid-19-and-ncds
Zabetakis, I., Lordan, R., Norton, C., & Tsoupras, A. (2020). COVID-19: The Inflammation Link and the Role of Nutrition in Potential Mitigation. Nutrients, 12(5), 1466. https://doi.org/10.3390/nu12051466
Zhang, L., & Yin, F. (2014). Wildlife consumption and conservation awareness in China: A long way to go. Biodiversity and Conservation, 23(9), 2371–2381. https://doi.org/10.1007/s10531-014-0708-4
Zulfakar, M. H., Chan, C., & Jie, F. (2018). Institutional forces on Australian halal meat supply chain (AHMSC) operations. Journal of Islamic Marketing, 9(1), 80–98. https://doi.org/10.1108/JIMA-01-2016-0005
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July 08, 2020
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Amalia, F. A., Wang, K. J., & Gunawan, A. I. (2020). Covid-19: Can Halal Food Lessen the Risks of the Next Similar Outbreak?. International Journal of Applied Business Research, 2(02), 86–94. https://doi.org/10.35313/ijabr.v2i02.112
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