assingment halal ingredients_ can processing

HALAL INGREDIENTS IN FOOD PROCESSING
MBBC 2183

TITLE:
CAN PROCESSING AND HALAL RELATED ISSUES

LECTURER NAME:
SIR MUHAMMAD ALRAZI BIN AHMAD NOR KOMAR

PREPARED BY:

1. MUHAMMAD MU'ADZZ B MOHD YASIN (19BB08028)

2. MUHAMMAD IRFAN BIN ZAINAL ABIDIN (19BB08033)

3. MUHAMMAD HILMI BIN ROSLI (19BB08040)

4. TIYURMA SIREGAR BINTI SYAMSUL (19BB08091)

SEMESTER 4, SESSION II 2020/2021
BACHELOR IN MANAGEMENT (HALAL INDUSTRY)

FACULTY OF MANAGEMENT AND MUAMALAT

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Contents

Introduction and Overview of Topics......................................................................................................2
Examples of Canned Food Processing Flow Chart .................................................................................4
Halal Related Issue ..................................................................................................................................7
Efforts to Improve Food Quality ...........................................................................................................11
Benefits of Canned Food .......................................................................................................................12
The Drawbacks of Canned Food ...........................................................................................................14
Conclusion .............................................................................................................................................16
References..............................................................................................................................................17

1

Introduction and Overview of Topics

Canning is a method of food preservation that applies the process of heating and
sealing food in containers for storage purposes. This method can help to destroy pathogen
and bacteria and this is also a good way to preserve food to take out when needed. Also, the
problem of botulism poisoning can be overcome and prevented with canning method because
the endosperm layer will cause botulism bacteria to become very heat resistant. However, this
canning method also has a disadvantage that can result in the loss of water-soluble nutrients
because the nutrients may be lost in the liquid contained in the cans.

Canning is one of the most common preservation methods and provides a typical
range of shelf life from 1 to 5 years. Fish preservation is one example. Canned fish are
processed at approximately 113-160 °C, sealed in airtight containers (sealed tin can) and
heated for a defined time at a particular temperature. Among the disadvantages of canning
products is in the middle of the can. When the temperature increase has started to slow down,
then it will affect the processed product for a shortest time. The initial quality of the fish is
very important to maintain the quality of the fish stability on the final product. This is
because fish should be kept in good and proper condition during the harvesting process up to
the processing point.

Among the traditionally high value commercially canned species are salmon, tuna,
herring and also including sardines and anchovies. Fish will be sent to fresh canning facility
for salmon and herring or frozen fish for tuna. Basically, the first process that will be done is
scaling and cleaning. Additional processing steps may also vary according to the desired
species and final product. For example, salmon is put raw in cans even when the fins are
removed. However, after processing the soft skin and bones can be eaten and considered part
of the package. In addition, tuna and herring will be cooked first before being put in cans.
The purpose of the fish being cooked first is to remove excess water from the fish tissue.
Before putting it in the can, the tuna will be inspected and the dark parts of the bones, skin
and meat will be removed from the tuna portion.

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Once the fish is in the can, it is likely to be mixed with additives such as oil, water or
sauce and may not be mixed. Usually salmon will not be mixed with additives. Tuna will be
mixed with vegetable oil, water and tomatoes. Sardines and herring will be wrapped in oil,
seasoning and tomatoes. Then, the cans that will be used to wrap the fish have many sizes of
size and shape. The can used must ensure that it does not leak as the damage may endanger
the safety of the product. Canned fish product is a low acid product. Thus, it will easily
support the growth of most microorganisms. A microorganism called clostridium botulinum
is able to produce strong toxins in fish when the can is not processed or the can is
contaminated due to leakage. This is the reason that most States stipulate that the minimum
time and temperature of heat processes in order to kill all microbiological vegetative spores.
Cans use be processed using hot steam under pressure in the retort. Each processing has its
own time depending on the size of the can, the initial temperature of the fish at the time of
processing and the temperature at the retort. When finished through the processing process,
the cans will be cooled in cold chlorine water. Then, the cans will be labelled and packaged
into shipping containers. The quality of canned fish is likely to decline during heat processing
and subsequent storage methods. Among the examples is the color of fish meat will change if
the product is processed too much. To reduce the problem in cans, the use of additives such
as chelating agents is very helpful.

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Examples of Canned Food Processing Flow Chart

1. Baked Beans
Baked beans are a dish traditionally containing white beans which are parboiled and
then baked at a low temperature for a lengthy period of time in some sort of sauce. This is
the usual preparation of the dish in the United States when not using canned beans. In the
United Kingdom the dish is sometimes baked, but usually stewed in a sauce. Canned
baked beans are not baked, but are cooked through a steam process.

Processing Flow Chart:

Washing
Soaking

Dewaterin
g

Inspection
Fluming
Blanching

Dewatering

Filling
Weighing
Clinching
Vacum Seaming
Washing
Sterilization

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2. Sardines

Sardines ("pilchards") are a nutrient-rich, small, oily fish widely consumed by humans and as
forage fish by larger fish species, seabirds and marine mammals. Sardines are a source of
omega-3 fatty acids. Sardines are often served in cans, but can also be eaten grilled, pickled,
or smoked when fresh.

Processing Flow Chart: Fresh Iced Sardine Head, Viscera and kidney
Grading Sardine roe
Fins, bits of viscera and
blood Butchering Waste Water
Sliming
Cans Washing 5
Salt Cutting
Filling
Lids Weighing
Clinching

Vacum Seaming
Washing

Sterelization
Can Cooling

Drying
Labelling
Finished Product

3. Sweet Kernel Corn

Sweet corn (called sweetcorn, sugar corn and pole corn) is a variety of maize with a high
sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes
which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike
field corn varieties, which are harvested when the kernels are dry and mature (dent stage),
sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable,
rather than a grain. Since the process of maturation involves converting sugar to starch, sweet
corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become
tough and starchy.

Processing Flow Chart:

Corn Dump

Preliminary
Corn Cleaner

Automatic
Huskers
Inspect and

Trim

Corn Cutters

Silkers

Washers

Inspection

Can Fillers

Seamers

Cooker/Cooler

Labelling or
Bright Stacking

Warehousing

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Halal Related Issue

1. Use of halal logo on non-halal food
On September 29 and November 29, 2015. The viral issue of the use of the Halal logo on
illegal products branded "Stewed Pork" was uploaded on the official FB page of the JAKIM
Halal Hub Division. Referring to the viral picture, it is emphasized that JAKIM has never
issued a halal logo to an ILLEGAL product like the picture that was spread. The results of
JAKIM's investigation at two locations (Miri & Kuching) as informed by the complainant did
NOT find that the product was in the market. JAKIM does not rule out the possibility that it
is a photo that was deliberately edited by placing the Halal logo. JAKIM condemned the act
because the matter could bring accusations and slander against Malaysian Halal Certification

The second case was on January 9, 2014. JAKIM receives information and complaints
from the public related to Carlsberg branded beer drink cans with halal logo spread through
Facebook social media and WhatsApp application. JAKIM hereby asserts that this
department has never issued and issued certificates and certificates, halal logos to the product
or company, and even other products that are also manufactured in the same factory are not
given halal certificates even though they are not liquor. Any misuse of the halal logo is
subject to the Trade Descriptions Act. Trade Description (Halal Certification and Marking
Order 201). Any misuse of the Malaysian halal logo by any party may be prosecuted under
the law. JAKIM considers that the motive for disseminating these pictures is malicious and
tries to tarnish the image and credibility of JAKIM as a credible and recognized Malaysian
halal certification body at home and abroad. The dissemination of these pictures can also
create a negative impression on JAKIM and can affect religious sensitivity. Therefore,
JAKIM has lodged a police report on this matter and left it to the authorities to investigate
further.

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2. The issue of worms in food

June 28, 2018. The Ministry of Health has confirmed that there are six other brands of canned
sardine products that contain foreign substances, namely the Phylum Nematoda worm from
the genus Anisakis spp. Director-General of Health, Datuk Dr. Noor Hisham Abdullah, said
the six sardine products were Cinta, Sea Fresh, HS Brand, King Cup, Bintang, and TC Boy.
He said the Ministry of Health had taken enforcement action and the companies involved had
been instructed to withdraw the products from the market and were subject to Hold, Test and
Release action on the importation of canned fish products at all entrances to the country. Dr.
Noor Hisham said, for canned fish products, the risk of health will be faced by individuals is
very low because the worms involved have died due to the process of cooking or canning.
“Section 13 of the Food Act 1983” provides that any party involved in importing,
distributing, storing, or selling food containing or containing any substance that is toxic,
damaging, or otherwise harmful to health is an offense.

Another example of a case is about a brand " Ayam Brand” which allegedly had
dozens of caterpillars in its canned sardine products. Ayam Brand has released its official
statement, the videotape was inspected by the Brand Chicken Quality. The presence of live
caterpillars in undigested canned food is scientifically impossible due to its sterilization
process. Concrete sterilization means that the cans after going through a process of high heat
heating at a temperature higher than 10 degrees Celsius for more than an hour. It will create
an airtight state (no oxygen) in the finished can. If the can is 'filled with caterpillars' as shown
in the videotape, this is because there is a leak that can occur after the can falls from the
shelves in the supermarket. However, in this case, if the caterpillar has hatched and grown,
then the food will be rotten and smelly before the user opens the can. No living organism can

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survive in the process of sterilization. From experience, all similar case investigations have
concluded that foreign objects are not directly from canned products. We would like to advise
the public not to trust and not to spread misleading information. Ayam Brand Sardine and
Mackerel products are 100% processed by local Malaysian workers in our factory in Taiping
which is wholly owned by Ayam Brand. Brand Chicken Factory has implemented the
HACCP and ISO 9001: 2015 certified system, audited and certified by the Malaysian
Authority, US FDA, and European Nutrition Authority. Sardine and Mackerel Ayam Brand is
certified halal by the Department of Islamic Development Malaysia (JAKIM) and are also
listed as one of the companies responsible.

3. Chemical issues in food
Canned foods may contain a chemical called Bisphenol-A (BPA). BPA is a material used
in the production of food and beverage packaging. BPA can disrupt the hormonal system in
your body. Although many regulatory organizations (such as the Food and Drug
Administration and the European Food Safety Authority) categorize low exposure to BPA as
harmless, studies show otherwise. Scientific evidence suggests a link between low BPA doses
and cardiovascular disease, type 2 diabetes, male sexual function problems, and even cancer.
In addition to concerns about BPA, bacteria should also be of concern. Improper canning
process can allow harmful bacteria to grow, one of which is Clostridium botulinum.
Consumption of contaminated canned food can cause serious health effects. Although it is
rare to find bacteria in most canned foods nowadays, the risks are still there. That’s why it’s
important to keep an eye on your canned food. Do not eat canned food that has expired or
damaged packaging.

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10

Efforts to Improve Food Quality

Due to the increase in population, efforts to increase the quantity and quality of food
should be enhanced with agricultural activities and food processing. There are various ways it
can be done:

1) Use of quality breeds.
Efforts to produce high quality breeds of plants and animals are underway in our country. The
success we have achieved is like the production to tenera oil palm which produces a lot of
fruit and oil. Exotic papaya fruit produces sweet and large fruit. A hybrid of dairy cows
(producing milk) with breeds from tropical climates produces breeds that can produce a lot of
milk and withstand hot weather.

2) Use of modern technology.
In addition to using high quality breeds, we should also use modern technology. The use of
machinery in agricultural activities has helped farmers overcome the problem of skilled
workers. The use of machines also increases productivity. The use of cloning technology can
produce uniform results that allow easier food processing.

3) “Giant” food (monster food).
Is a term that refers to food produced from plants that have been modified through genetic
methods. Plants whose genetic content has been modified can produce large fruits and are
resistant to weather and disease. Efforts to produce food from this plant have however caused
pollution and adverse effects on the environment1.

1 Reccommendations to Strengthen Halal Food Supply Chain for Food Industry in Malaysia, Suhaiza Hanim
Mohamad Zailani, 2010, Journal of Agribusiness Marketing, Retrieved from
http://www.fama.gov.my/documents/20143/0/se+5.pdf/d8b47cf5-ad34-c595-8ea6-08ce0ef9f24a

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Benefits of Canned Food

Canned food offers many benefits. Some of them are;

1) They are affordable.
Canned food is ready available and affordable to many people. That is why you find students
buying mountains of canned food and storing them in their places and residence. The reason
why canned food is inexpensive is that it is easy to mass-produce them in large quantities:
that and their ability to stay for long without going bad.

2) They offer convenience.
Most canned food is ready to eat type. All you need to do is simply warm it up, and you are
good to go. For most people that spend too much time working and barely have the time to
cook, canned food is all they have going on for them. They are easy to make; even a 10-year-
old can easily handle the preparation.

3) They have a long shelf-life.
A properly sealed can of food has a very long shelf life. On average, unopened cans san last
for between 2-5 years, which is an impressive length of time. Fresh produce starts going bad
from the moment they are out from the farm. Even refrigeration does not keep them fresh for
long. Food cans made by Levapack can sealing machines are the most reliable; they are
sturdy with no leaks or spaces to allow contaminants to ensure that they keep food safe the
longest.

4) They have high nutrition.
Another big benefit of canned food is that all the nutrients present are also sealed, keeping
them intact. Compared with fresh produce that is stored for days outside, canned vegetables
and fruits pack more nutrients. Canning processes usually happen within hours of harvesting.
What this means is that the food is canned when it is still at its peak of freshness.

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5) They are easy to store.
Unlike fresh procuse that you need to either consume immediately or store in a fridge for
later consumption, canned food does not require any of that. When food is sealed in an
airtight container, there is no oxygen to support the organisms responsible for making food
go bad. This allows the tins to be stored at room temperature with no risk of spoiling.

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The Drawbacks of Canned Food

Like most things, canned food also has drawbacks. Let’s take a look at them below:

1) They taste different.
Compared to fresh food that you eat within days after harvesting, canned food has a different
taste. Staying on the shelf for years in an airtight container is bound to alter the taste of
whatever is inside. This is one of the main reasons why some people do not like canned food.
They only turn to it in extreme cases.

2) Too many chemicals involved.
To keep the food from going bad, a lot of chemicals are used in the food before sealing. One
particular chemical called Bisphenol a (BPA) has been in large amounts in most canned
foods. The chemical is found in aluminum cans and tins and is responsible for congenital
disabilities, cardiovascular diseases, diabetes, breast cancer, and infertility. There have been
efforts to ban its use, but so far that has not happened.

3) High sodium and sugar content.
Salts and sugars are added to canned food to increase the flavor and improve the general
texture. High sodium content carries the risk of elevating blood pressure and increases
calcium loss in the body. Heavy sugar syrup is added to canned fruits to make them palatable.
However, that increases the calorie load of the food, increasing the chances of diabetes.
Always rinse canned food to reduce the sodium and use fruits that have been canned in water
or their own juice to reduce the sugar content.

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4) Lack of variety.
Not so many food types can be put in a can. Vegetables and fruits make the bulk of canned
food. Still, there are some vegetables and fruits that simply do not do so well in canned form.
They do not taste good at all when canned compared to when they are fresh. This is why you
will rarely find canned broccoli, bananas, apples, or potatoes. The lack of variety makes them
a favorite of only a select number of people.

5) Exposure to tin.
The expiry date written on canned food containers has a lot more to do with the container
itself that the food inside. The time limit is usually set to cover the time it will take for the tin
to start transferring to the food. Tin contamination leads to gastrointestinal problems like
inflammation and irritation. Once you open a can, you need to consume the food inside as
fast as possible. Exposure to oxygen triggers rusting, and this can seep into the food, making
it unhealthy2.

2Food and Technology in canning processing: The pros and cons of canned food, Sarah Ruhlman, 2020, Johor
Public Library Corporation, ms 34-36.

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Conclusion

Like all possessed food, canned food also comes with its own benefits and risks. It is
hard to imagine a world without canned food because it really helps people during hard times.
The bottom line is, if you have access to fresh food, then use that by all means necessary. If
you can limit you consumption of canned food, the better. Since we are exposed to a wide
variety of processed foods, we make wise choices we can get safe and nutritious food. Food
processing activities are strictly controlled using the Food Act (1983) but we must use
discretion the information found on the packaging is often read carefully before buying it. We
also need to be sensitive not only to beautiful wrappers and misleading information such as
the “cholesterol-free” sign, “high in vitamins” and so on. As a wise consumer we are entitled
to a choice of food that has been spoiled as well as harmful as rusty cans. Advertisements can
be made through the Ministry of Home Affairs and Consumer Affairs. Finally we realize that
problems will arise if the country’s food production cannot compete with the increase in
population. As inviduals we make every difference every waste of food like recyclable food
waste. The Food Act 1983 was enacted to protect the public from health and fraud aspects
related to the manufacture, sale, distribution and consumption of food. The Food Regulations
1985 require manufacturers to label foods that must: name of food, food content or
ingredients, expiry date, name and address of manufacturer/ importer/ food packaging,
quality/ net weight and storage method.

Other than that, people must always be careful when buying things and products from
the store. People always check for their packaging, their labeling and their halal logo. For the
halal logo, we can check in the JAKIM’s portal whether the halal logo is still valid in the
JAKIM’s portal and whether the companies that use the halal logo are certified with Jakim or
not. We must always be careful when receive such as fake news and remember not to share
them before we make sure the news is right.

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References

1. https://www.sciencedirect.com/topics/food-science/canned-fish
2. https://en.wikipedia.org/wiki/Baked_beans
3. https://en.wikipedia.org/wiki/Sardines_as_food
4. https://en.wikipedia.org/wiki/Corn_kernel
5. https://www.researchgate.net/figure/Simplified-beans-processing-flow-diagram-

The-dashed-lines-represent-the-beans-flow-and_fig1_271581684
6. https://www.researchgate.net/figure/Fish-canning-industry-A-

flowchart_fig1_271306478
7. https://www.sciencedirect.com/science/article/pii/B9780857096791000015
8. https://www.hmetro.com.my/mutakhir/2018/06/352719/update-6-lagi-jenama-

sardin-ada-cacing
9. https://www.mywilayah.com/2020/02/penjelasan-ayam-brands-berhubung-isu.html
10. https://hellodoktor.com/pemakanan/tips-lain/makanan-dalam-tin-elok-atau-

tidak/#gref
11. https://jheains.ns.gov.my/info-pengguna/menjawab-isu-tular
12. https://www.youtube.com/watch?v=w9TMlSS4q5U&t=128s
13. http://www.fama.gov.my/documents/20143/0/se+5.pdf/d8b47cf5-ad34-c595-8ea6-

08ce0ef9f24a
14. Food and Technology in canning processing: The pros and cons of canned food,

Sarah Ruhlman, 2020, Johor Public Library Corporation, ms 34-36.

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