فقہ اسلامی میں حلال خوراک کے تعین کے جدید معیارات کا تحقیقی جائزہ

Abstract

In the contemporary globalized food industry, the concept of Halal has transcended mere religious observance to become a significant marker of ethical, hygienic, and lawful consumption for millions of Muslims worldwide. Islamic jurisprudence (Fiqh) has historically laid down comprehensive principles for determining the permissibility (Halal) or prohibition (Haram) of food, based on the Qur’an, Sunnah, and classical juristic interpretations. However, the emergence of new technologies in food processing, synthetic additives, genetically modified organisms (GMOs), and complex supply chains has posed unprecedented challenges to traditional criteria. This paper aims to critically analyze the compatibility and application of classical Islamic legal standards with contemporary Halal certification protocols adopted by global agencies. It explores how principles such as Maslahah, Istihsan, and Ijtihad are employed to address novel issues, and evaluates the role of modern Halal regulatory bodies in maintaining religious compliance amid scientific advancement. Through a comparative and interdisciplinary approach, the study highlights the pressing need for unified, transparent, and Shari‘ah-compliant frameworks that ensure Halal integrity while engaging with the realities of modern food industries.