Bacteria as a microbiological harm in halal food

The presence of microorganisms, particularly bacteria, can cause damage to halal food. Bacterial microorganisms are primarily accountable for the majority of foodborne illnesses that result in discomfort and harm, particularly within the gastrointestinal tract. The objective of this study is to review and refine the concept of microbiological harm in halal food as a preventive concept from a maqasid syariah perspective. This study employs a qualitative approach of content analysis to enhance and advance the conceptual development of maqasid syariah concerning the preventive notion of microbiological harm in halal food. The finding of this study shows that the concept of maqasid syariah can be applied to the prevention of bacterial growth as a microbiological harm in halal food through basic maslahah (daruriyyah). In summary, it is recommended that maqasid syariah assumes a distinct function in advancing a preventative concept for microbiological harm, which encompasses the safeguarding and conservation of halal food consumption. Further research is recommended to explore the potential of extending the concept of microbiological harm prevention to encompass a wider range of microorganisms, including viruses, parasites, and mycotoxins produced by moulds.