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The Kosher and Halal Food Laws
Article first published online: 20 NOV 2006
Comprehensive Reviews in Food Science and Food Safety
Volume 2, Issue 3, pages 111–127, July 2003
How to Cite
Regenstein, J.M., Chaudry, M.M. and Regenstein, C.E. (2003), The Kosher and Halal Food Laws. Comprehensive Reviews in Food Science and Food Safety, 2: 111–127. doi: 10.1111/j.1541-4337.2003.tb00018.x
- Issue published online: 20 NOV 2006
- Article first published online: 20 NOV 2006
- MS 20030025
Knowledge of the kosher and halal dietary laws is important to the Jewish and Muslim populations who observe these laws and to food companies that wish to market to these populations and to interested consumers who do not observe these laws. The kosher dietary laws determine which foods are “fit or proper” for Jews and deal predominantly with 3 issues: allowed animals, the prohibition of blood, and the prohibition of mixing milk and meat. These laws are derived from the Torah and the oral law received by Moses on Mount Sinai (Talmud). Additional laws cover other areas such as grape products, cheese, baking, cooking, tithing, and foods that may not be eaten during the Jewish festival of Passover. Halal laws are derived from the Quran and the Hadith, the traditions of the prophet Muhammad. As with Kosher laws, there are specific allowed animals and a prohibition of the consumption of blood. Additionally, alcohol is prohibited.