PRINCIPLES REGARDING THE USE OF HARAM SOURCES IN MODERN FOOD PRODUCTS: AN ISLAMIC PERSPECTIVE

Nowadays, there are many different types of modern food products that are produced through modern biotech technology. Of these modern food products, some are based on halal ingredients, while others contain sources of najis (impure). Food products that are based on halal resources certainly do not give any rise for concern; however, najis-sourced food products have garnered much debate and attention. Conflict arises when Islamic scholars differ in their perceptions of the permissibility of modern food products. The Shafie and Hanbali schools of thought have prohibited all forms of najis-based food products, notwithstanding the undertaking of the process of istihalah. This is in contrast to the views of the Hanafi and Maliki schools of thought, that have permitted modern food products that are sourced from najis products, given that the process of istihalah has been performed accordingly. Results of this discussion conclude that the views of the Hanafi and Maliki sects are based on strong argumentative factors. Nonetheless, taking the path of ihtiyat (recommended precaution), such that of the Shafie mazhab, is the more preferred and safer practice.