The present invention is a molecular determination method which distinguishes between food additives produced by the processing of raw materials obtained from animals or humans, which may be controversial whether halal or not, and which distinguishes between food additives produced by fermentation using microorganisms. The sample will be identified as halal if it is detected to be produced by using microorganisms with fermentation. The analyses that are developed for the detection of microbial load in samples are not able to detect origin of microorganism in hydrolyzed and processed samples, and correct results cannot be obtained from the analysis. The present invention provides a solution for this problem. There are 1.7 billion Muslim people on the world. Because of religious requirements, Muslim population demands the food they consume to be acceptable with their belief. Halal status of animal originated food additives cannot be determined by analytical methods since how animal slaughtering process was performed cannot be ascertained. In the scope of present invention, an analytical method was developed for the detection of food additives that are produced by fermentation by the usage of microorganisms.
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