Meat Adulteration in the MENA and GCC Regions: A Scoping Review of Risks, Detection Technologies, and Regulatory Challenges.

Abstract

<h4>Background</h4>Meat adulteration poses serious public health, economic, and religious concerns, particularly in the Middle East and North Africa (MENA) and Gulf Cooperation Council (GCC) regions where halal authenticity is essential. While isolated studies have reported undeclared species in meat products, a comprehensive regional synthesis of prevalence, detection technologies, and regulatory responses has been lacking.<h4>Methods</h4>This scoping review followed PRISMA-ScR guidelines. A systematic search of PubMed, Scopus, and Web of Science from database inception to 15 September 2025 was conducted using controlled vocabulary (MeSH) and free-text terms. Eligible studies included laboratory-based investigations of meat adulteration in MENA and GCC countries. Data were charted on study characteristics, adulteration types, detection methods, and regulatory context.<h4>Results</h4>Out of 50 records screened, 35 studies were included, covering 27 MENA/GCC countries. Prevalence of adulteration varied widely, from 5% in UAE surveillance studies to 66.7% in Egyptian native sausages. Undeclared species most frequently detected were poultry, donkey, equine, pig, and dog. Molecular methods, particularly PCR and qPCR, were most widely applied, followed by ELISA and spectroscopy. Recent studies introduced biosensors, AI-assisted spectroscopy, and blockchain traceability, but adoption in regulatory practice remains limited.<h4>Conclusions</h4>Meat adulteration in the MENA and GCC regions is localized and product-specific rather than uniformly widespread. Detection technologies are advancing, yet regulatory enforcement and halal-sensitive verification remain fragmented. Strengthening laboratory capacity, harmonizing regional standards, and investing in portable biosensors, AI-enhanced spectral tools, and blockchain-based traceability are critical for consumer trust, halal integrity, and food safety.