Experts warn food fraud in Malaysia is widespread, risking health, trust and halal integrity across supply chains
PETALING JAYA: Food adulteration in Malaysia is no longer a sporadic concern but a persistent, systemic threat that continues to erode consumer trust, endanger public health and undermine confidence in the nation’s food supply chain.
Experts warn that the true scale of food fraud remains largely hidden, with most cases only coming to light through enforcement raids or academic studies rather than routine monitoring.
Universiti Malaysia Terengganu associate professor of food biochemistry and biophysics Mohamad Khairi Mohd Zainol said incidents of food fraud are significantly under-detected.
“Food adulteration is not rare in Malaysia. It tends to surface only when authorities investigate or when academic studies highlight the issue,” he said.
The 2020 halal meat cartel scandal remains a stark reminder of the risks, after authorities uncovered a syndicate importing non-halal or substandard frozen meat, repackaging it with fake halal labels and distributing it nationwide, exposing serious gaps in supply chain oversight, particularly for imported products.
Beyond such high-profile cases, official data indicates a continuing problem.
The Health Ministry records hundreds of food safety and labelling violations annually, while the Domestic Trade and Cost of Living Ministry has repeatedly uncovered fake halal logos and misleading product claims.
Scientific studies further reinforce these concerns. A 2015 study on processed meats found that only 21.7% of products were accurately labelled, while seafood mislabelling remains widespread, particularly among imported fish.
“Foods most vulnerable to fraud include meat and processed meat, seafood, cooking oils, honey and dairy products, as well as herbal and traditional products,” Mohamad Khairi said.
“These foods are high-value and widely consumed, making them prime targets for profit-driven fraud.”
He said Malaysia relies on advanced scientific methods comparable to international standards to detect food fraud.
DNA testing is used to verify product authenticity, including identifying the presence of cheaper or non-halal meat.
Other techniques help detect harmful or unauthorised substances, as well as determine whether products have been diluted or altered, particularly in cooking oils and processed foods.
“These tools allow us to detect when food has been tampered with, whether through substitution, contamination or mislabelling,” he said.
Several agencies are involved in enforcement, including the Health Ministry, Department of Islamic Development for halal compliance, the Quarantine and Inspection Services Department for imported food inspections, and the Department of Chemistry for forensic analysis in complex cases.
However, Mohamad Khairi cautioned that technology alone is insufficient.
“The challenge lies in implementing these methods at scale. Limited resources, complex supply chains and a reliance on reactive enforcement mean routine testing is only partially effective,” he said.
He stressed that food fraud is not merely an economic issue but a serious public health concern.
“Hazardous chemicals such as formalin and borax, used to prolong shelf life or enhance appearance, can cause nausea, vomiting, organ damage and long-term chronic illnesses,” he said.
“Undeclared ingredients may trigger severe allergic reactions, while the repackaging of spoiled food increases the risk of microbial contamination.”
Beyond physical harm, food fraud also carries ethical and religious implications.
The presence of non-halal materials can cause distress among Muslim consumers and erode confidence in Malaysia’s halal certification system, potentially affecting the country’s standing in the global halal market.
Fraudulent practices typically follow identifiable patterns, including ingredient substitution, dilution with lower-quality materials, mislabelling of origin or quality, and the use of counterfeit certification such as fake halal logos.
Such activities can occur at multiple points along the supply chain – from importation to distribution – making detection particularly challenging.
Mohamad Khairi said addressing the issue requires coordinated action involving regulators, industry players and consumers.
Preventive measures include routine surveillance, randomised testing, digital traceability systems such as blockchain and QR codes, and stronger coordination among enforcement agencies.
He added that the industry must also take greater responsibility. “Stricter internal controls, third-party audits and transparent sourcing practices are essential to protect both consumers and brand reputation,” he said.
Public awareness remains equally crucial, as informed consumers who report suspicious products form a critical line of defence.
“Ensuring food authenticity is not just about legal compliance, it is about safeguarding public health, preserving trust and maintaining Malaysia’s standing in the global halal economy.”
