Halal - in Non-Islamic Countries

In Non-Islamic Countries

Rules concerning halal food are relatively difficult to adhere to in non-Muslim countries:

• The abundance of pork and non-dhabiḥa meats at restaurants presents a rather difficult problem to overcome. While a Muslim will not order a non-halal dish, there is a concern about cross-contamination. This is likely to occur when the dhabiḥa halal dish is prepared with the same cooking tools and in the same kitchen as other non-dhabiḥa halal dishes. Food particles and juices from the two dishes are likely to be exchanged, technically rendering the dhabiḥa halal dish as haraam.

• Many apparently meat-free dishes, and even some desserts, contain pork, such as most kinds of gelatin, or other non-conforming substances. There is some disagreement about food additives such as monosodium glutamate (MSG) that may use enzymes derived from pig fat in the production process. It is difficult to avoid such additives when eating out since they are usually not listed on restaurant menus. Some Muslim organizations compile tables of such additives.

• Alcoholic beverages, including wine and whiskey, are used in many sauces and cakes, and alcohol is used as an ingredient (a solvent and a preservative) for the production and storage of food flavorings such as vanilla and other extracts.