Muhamad Afiq, Abd Razak (2018) Aplikasi kaedah ‘umum al-Balwa dalam isu pencemaran produk makanan / Muhamad Afiq Abd Razak. Masters thesis, University of Malaya.
Abstract
Pencemaran merupakan isu yang serius dalam penghasilan produk makanan. Dari aspek keselamatan makanan pencemaran yang berlaku boleh datang dalam bentuk agen biologi, kimia dan fizikal. Ketiga-tiga jenis kebahayaan ini adalah perlu dikawal supaya tidak memasuki ke dalam produk makanan kerana boleh mendatangkan mudarat kepada pengguna seperti boleh menyebabkan penyakit bawaan makanan dan kematian. Selanjutnya, pencemaran juga boleh berlaku dari aspek halal. Walau bagaimanapun, terdapat pertimbangan fiqh yang boleh diaplikasikan malah boleh menjadi penentuan alternatif kepada halal-haram produk makanan apabila berlakunya pencemaran yang menyukarkan. Terdapat jenis pencemaran yang berlaku di luar kawalan dan bersifat sukar untuk dielakkan adalah seperti DNA khinzir yang berlaku secara pencemaran silang. Oleh yang demikian, solusinya adalah dengan mengaplikasikan kaedah ‘umūm al-balwā. Bagi mendapatkan data kajian, metode yang telah digunakan adalah metode dokumentasi iaitu kajian Contamination is a very serious issue in food production. In food safety perspective, contamination can occur due to biological agents, chemical or physical hazards. These hazards must monitored not to enter into food products as they can be harmful such as causing food-borne disease or even death. In addition, there is another type of contamination in food production which is halal-contamination. This will cause implication for the ḥukm of that particular food. However, there are considerations of fiqh regarding some types of food contamination in which the condition is difficult to avoid, known as ‘umūm al-balwā (widespread calamity).This consideration also can be an alternative method for halal determination for food products. This concept is in the line of Islamic principle, raf’ul ḥaraj (hardship is lifted). This is because, there are types of contamination that occur out of control and the agent of contamination is too insignificant, and difficult to be avoided, such as the cross-contamination DNA porcine. Therefore, this created mashaqqah (hardship) in order to maintain the integrity of halal in food supply chain. Hence, ‘umūm al-balwā can be suitable approach in resolving this issue. To gain data, the method that has been used in this study is documentation; which is library research as well as face-to-face semi-structured interview with fiqh and food science experts. For analysing the data, the data is analysed by using qualitative approach which are: deductive, inductive and comparative. The data for the interviews was analysed by using content analysis. In this study, the concept of ‘umūm al-balwā will be applied into several food contamination cases by using ‘Umūm al-Balwā Analysis Tool (UBAT). This study finds that the concept of ‘umūm al-balwā is applicable in resolving food contamination issue and visioned as a promising tool for halal determination of food products.
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