Food safety and halal food in the supply chain: Review and bibliometric analysis

Jou nal o Indus ial Enginee ing and Managemen JIEM, 2019 – 12(2): 373-391 – Online ISSN: 2013-0953 – P in ISSN: 2013-8423 h ps://doi.o g/10.3926/jiem.2803 Food Sa e y and Halal Food in he Supply Chain: Re iew and Bibliome ic Analysis Hana Wahyuni , Iwan Vanany , Udisubak i Cip omulyono Ins i u Teknologi Sepuluh Nopembe (Indonesia) hanaca u @umsida.ac.id, [email protected] s.ac.id, Udisubak [email protected] s.ac.id Recei ed: Decembe 2018 Accep ed: June 2019 Abs ac : Pu pose: Resea che s ha e been ac i ely in es iga ing a ious issues conce ning ood sa e y and halal ood in he supply chain. The ul ima e goal is o p o ide gua an ees o quali y and con o mance ega ding ood s anda ds and demanding expec a ion om he consume s. We e iew a se o wo-decade ood sa e y and halal ood in supply chain (SC) li e a u e om 1990 o 2018 (mon h o Feb ua y) in o de o pinpoin he p oblems, models, solu ion app oaches and mo e impo an ly, he u u e di ec ions o his ield. Design/me hodology/app oach: Ou me hod employs he 120 published a icles on ood sa e y and halal ood in SC esea ch. Va ious echniques om s a is ics, bibliome ics, and analy ics a e sys ema ically deployed o gain insigh s on how he li e a u e add ess hese wo opics. Findings: The p edominan con ibu ing a icles, au ho s, a ilia ions, and keywo ds ha e been e iewed, clus e ed, and ho oughly analyzed. Th ough sys ema ic g aphical and clus e ing analyses, ou majo clus e s ega ding ood sa e y and wo clus e s in halal ood in SC esea ch ha e been iden i ied as he mos p omising and po en ial u u e o esea ch oppo uni ies. Resea ch limi a ions/implica ions: This s udy ocuses on a icles ha discuss ood sa e y and halal. P ac ical implica ions: Ou indings p o ide aluable insigh s o unde s and he majo clus e s o he esea ch endea ou along wi h he plausible pa hways o whe e hey would likely de elop in he u u e. Wi h hese insigh s, esea che s and p ac i ione s shall be able o de ise ini ia i es ha a e o high ele ance and signi icance in he nea u u e. Social implica ions: This esea ch p o ides an unde s anding o he eade abou he ela ionship be ween ood sa e y and halal. O iginali y/ alue: This pape p o ides he i s sys ema ic o e iew o ood sa e y and halal ood o supply chain esea che s o see he big pic u e o he ield. Se ing as he h ead connec ing esea ch endea ou in hese wo esea ch a eas, ou no el wo k highligh s how he wo k is connec ed, which esea ch clus e s ha e been he cen e -o -a en ion du ing he las wo decades, and consequen ly, which a eas a e s ill lacking an in es iga ion. We belie e ha people in bo h academia and indus y who a e keen o de elop a igo ous solu ion o ensu ing ood sa e y and ood halal-ness o sa is y global ma ke equi emen will be bene i ing he mos om ou analysis. Keywo ds: ood sa e y, halal ood, supply chain, bibliome ic analysis, ne wo k analysis, li e a u e e iew -373- Jou nal o Indus ial Enginee ing and Managemen – h ps://doi.o g/10.3926/jiem.2803 To ci e his a icle: Wahyuni, H., Vanany, I., & Cip omulyono, U. (2019). Food sa e y and halal ood in he supply chain: Re iew and bibliome ic analysis. Jou nal o Indus ial Enginee ing and Managemen , 12(2), 373-391. h ps://doi.o g/10.3926/jiem.2803 1. In oduc ion In ecen yea s, ood sa e y and halal ood ha e been pa o he ac i ely esea ched issues in he ood quali y li e a u e. As ela ed o he quali y, he no ion o ood “halal”-ness is closely associa ed wi h he a ailabili y o sa e and heal hy p oduc s. In a simila sense, ood sa e y is a guably emphasizing simila goal, especially om he heal h aspec (Sani & Dahlan, 2015). Fu he mo e, he issues conce ning ood sa e y a e one o he mos impo an hemes o in es iga e ho oughly, because he lack o ood sa e y has led o a ious ad e sa ial inciden s. In ac , he demand o ensu ing ood sa e y is sha ply exponen ia ing in ecen yea s, because he occu ence o unsa e ood consump ion linked o dea hs ha e been epo ed globally. In addi ion o ha , news ega ding he ood con amina ion wi h ha m ul bac e ia, i uses, pa asi es and chemical subs ances, esponsible o mo e han 200 diseases, anging om dia hoea o cance , ha e emendously a ec ed how consume s globally aise hei sa e y s anda ds owa ds he ood p oduc s (WHO, 2016). Facing almos he same pa e n o inc eased demand, halal ood ma ke has g own signi ican ly o e he las i e yea s, because his ype o ood has now been consumed by bo h he Muslim and non-Muslim cus ome s. (Rezai, Mohamed & Nasi -Shamsudin, 2012; Vanany, Maa i & Soon, 2019). Subsequen ly, halal, as a necessa y-and-su icien condi ion o ood o Muslim consume s, is cu en ly a highly ac i e heme o s udy o esea che s in a ious pa o he wo ld. Reu e s and S anda ds (2016) epo ed ha he halal ood sec o would g ow app oxima ely 18.3% o he global ood expendi u e o US$ 1,914 billion by 2021. The p e ious esea che s ha e s udied and epo ed he ecen de elopmen s ega ding ood sa e y and halal ood in he supply chain (SC). Among he opics s udied, unde ood sa e y li e a u e in SC, a e ood sa e y managemen sys em o esh p oduc s in he SC (Ki ezie a, Luning, Jacxsens, Allende, Johannessen, Tondo, e al., 2015), aceabili y in he ood SC (Aung & Chang, 2014) and mul i-playe in e ac ions in ood sa e y in an in eg a ed SC (Vi alis, Khaizu a & Son, 2016). Meanwhile, unde halal SC li e a u e, opics such as halal SC o manu ac u ing indus ies (Ngah, Zainuddin & Thu asamy, 2014), analysis o halal logis ics (Ab Talib, Abdul Hamid & Zulka a , 2013), and halal p inciples in he SC (Tieman, an de Vo s & Ghazali, 2012) ha e ecen ly been published in a ious jou nals. I is disconce ing ha hese aluable esea ch endea ou , o some ex en , a e sca e ed and he e has been no e o o p o ide a sys ema ic e iew o make hem use ul o esea che s and p ac i ione s in he ield. In his s udy, we deploy he bibliome ic and ne wo k analyses o ul il he needs o such a sys ema ic e iew. I is widely known ha bibliome ic and ne wo k analyses a e among he powe ul echniques o iden i y and clus e he a ea o esea ch, which can lead o insigh ul ollow-up analysis. Hence, he objec i e o his pape is o e iew ood sa e y and halal ood discussion in he SC con ex using hese powe ul echniques. The bibliome ic analysis is a sys ema ic analy ical echnique o iden i y he mos in luen ial au ho s, hei a ilia ions, he keywo ds hey use and mo e impo an ly how hese a ibu es link one wo k o he o he . The ne wo k analysis, on he o he hand, is a igo ous me hod o de e mine he clus e o he esea ch a eas, hus e ealing he di ec ions and gaps in he u u e esea ch. The sys ema ic guidelines o he bibliome ic analysis by Fahimnia, Sa kis and Da a zani (2015) and ne wo k analysis using VOS iewe by Cancino, Me igo, Co onado, Dessouky and Dessouky (2017) we e adop ed in his esea ch. We applied hese o he p e-p ocessed 120 published a icles on ood sa e y in SC and 33 published a icles on halal ood in SC om 1990 o 2018. Ou goal is ha his sys ema ic e iew will be help ul o esea che s, who wan o unde s and he mos ecen indings and be able o posi ion hei line o wo k. We also belie e ha his wo k will be bene i ing he p ac i ione s, who need a concise and insigh ul summa y o he li e a u e o unde s and he s a e o he esea ch in ood sa e y and halal ood in SC sys ems. -374- Jou nal o Indus ial Enginee ing and Managemen – h ps://doi.o g/10.3926/jiem.2803 This pape is s uc u ed as ollows: Sec ion 2 in oduces he s uc u ed esea ch me hod, including selec ion o a bibliome ic da abase, including-and-excluding a icles and analysing he a icles’ a ibu es. Sec ion 3 epo s he s a is ics o he da a and he de i ed classi ica ion analysis. The esul s and de ailed bibliome ic and ne wo k analyses will be p esen ed in sec ion 4 and sec ion 5, espec i ely. Finally, sec ion 6 summa izes he discussion and p o ides conclusions o he oppo uni y o u u e esea ch. 2. Resea ch Me hods Ou e iew app oach emba ks wi h a p elimina y goal o explo ing he body o li e a u e, ollowing he ela ed a icles and acing he a ibu es o a ain he big pic u e o esea ch endea ou in ood sa e y and halal ood in con ex o SC. The p ocedu es a e comp ehensi ely pe o med using i e a i e cycles o de ining ele an and in o ma i e keywo ds, que ying he li e a u e da abase, and pe o ming igo ous analy ics (Saunde s, Lewis & Tho nhill, 2009). We adop ed a e iew o esea ch me hods om Fahimnia e al. (2015) and Wamba and Mish a (2017), in which a i e-s age esea ch me hod o achie e simila s udy objec i es a e p oposed. These i e s ages a e as ollows: (1) de ining sea ch e ms, (2) including-and-excluding a icles, (3) selec ing he p ocess o a icles, (4) pe o ming p elimina y da a analysis and (5) conduc ing bibliome ic and ne wo k analysis. In wha ollows, we elabo a e each o hese s ages o assu e he alidi y o ou indings and o enable he eade s o implemen his me hod o sys ema ically pe o ming an analysis-based li e a u e e iew in hei s udy. 2.1. Selec ion o Bibliome ic Da abase and De ining Se ach Te ms We chose he Scopus da abase, which is one o he la ges bibliome ic da abases o pee - e iewed a icles. I is wo h men ioning ha his da abase has been p o iding an access o high-quali y e e eed a icles, published since 1966 (Bu nham, 2006) and has abou +22,800 se ies i les om +5,000 publishe s, co e ing 195 million o e e ence eco ds (Else ie , 2017). I is no ewo hy ha mos o he jou nals in Scopus and Web o Science (WoS) a e dual-indexed in bo h da abases, alle ia ing he need o digging om bo h sou ces (Ga el & Iselid, 2008). We de ine he sea ch e ms o he keywo ds used o da a collec ion on he ood sa e y in SC esea ch as “Food”, “Sa e y”, “Supply Chain”, and “Food Sa e y” o hei meaning ul combina ions; o ins ance, “Food Sa e y” AND “Supply Chain” and “Food” AND “Sa e y” AND “Supply Chain”. In con ex o halal ood in SC esea ch, he keywo ds used a e “Halal”, “Food”, and “Supply Chain”. The combina ions conside ed include “Halal Food” AND “Supply Chain” and “Halal” AND “Food” AND “Supply Chain”. Using hese sea ch e ms, we que y he da abase and pe o m ou nex s age. 2.2. Including and Excluding A icles The goal o his including-and-excluding s age is o collec and s o e he mos ele an a icles ha we e ex ac ed om que y esul s o he ini ial sea ch e ms. We conside ed jou nal a icles excluding se e al sou ce ypes (such as con e ence p oceedings and book se ies) and sea ching he e ms wi hin he “ i le, abs ac , and keywo ds” ields in Scopus da abase. Ou u he exclusion c i e ia encompass he ypes o he documen . We only conside ed jou nal a icles w i en in English and published be ween 1990 and 2018. We also elimina ed con e ences pape , edi o ial, e a um/collec ion, le e , no e, e iew and sho su ey o ensu e ha ou analysis will be based only on hose pee - e iewed, inal e sion, and widely dissemina ed wo k. Ou que y e u ned 1,694 a icles o ood and 53 a icles o halal ood, all in SC esea ch con ex . The sea ch esul s including essen ial a ibu es o he a icles, such as he name o he au ho (s), i le, yea , ci a ion coun , a ilia ions, keywo ds and e e ences we e s o ed in RIS and CSV o ma o analy ical pu poses. 2.3. Selec ion P ocess o A icles By u he p ocessing he que y esul s, we emo ed a icle duplica ion using Endno e so wa e. This selec ion p ocess is conduc ed so ha we only ega d published a icles es ic ed in he ela ed subjec a ea (e.g., business, managemen and accoun ing, ag icul u al and biological sciences, compu e science, enginee ing and decision science). Fo assu ing high ele ance, we ca e ully ead he abs ac o he candida e a icles. As a esul , we educed he a icle numbe s om 1,694 o 120 on ood sa e y and om 53 o 33 on halal ood in SC. -375- Jou nal o Indus ial Enginee ing and Managemen – h ps://doi.o g/10.3926/jiem.2803 2.4. Pe o ming P elimina y Da a Analyses A his s age, we ob ained some s a is ics om he da a including (1) he annual dis ibu ion o he published a icles and (2) he a icle dis ibu ion by yea s and jou nals. The annual dis ibu ion o published a icles is used o unde s and he end o ela ed a icles, while he a icle dis ibu ion da a by yea s and jou nals a e bo h used o u he analyse and de e mine which jou nals a e publishing he mos a icles on ood sa e y and halal ood issues in SC con ex . Fu he , we classi ied he a icles based on wo dimensions: (1) he ypes o ood p oduc s being add essed and (2) he ypes o esea ch me hods being u ilized. We s udied he abs ac and he ela ed subsec ions o hese pape s ca e ully o iden i y hese dimensions whene e possible. The s a is ics and ou pu o he classi ica ion analysis a e p esen ed in sec ion 3.1 and sec ion 3.2 espec i ely. 2.5. Conduc ing Bibliome ic and Ne wo k Analysis Finally, we conduc ed he bibliome ic analysis using BibExcel and ne wo k analysis using VOS iewe . Bibliome ic analysis helps us o map he con ibu ing au ho , a ilia ion and keywo ds. In his ega d, BibExcel is he p e e ed ool o u ilize because o i s high deg ee o lexibili y o deal wi h la ge da ase s and i s compa ibili y o a ious ne wo k analysis applica ions, such as Gephi, Pajek and VOS iewe (Pe sson, Danell & Schneide , 2009). Following ha , he ne wo k analysis employing VOS iewe is conduc ed. I is ob ious ha ou choice o BibExcel p o ides ad an ages o in eg a e hese wo analyses and a oids he e o s ela ed o he misin e p e a ion and disin eg a ed me ics. I also no ewo hy ha his ool has he abili y o adjus and, in some sense,, ‘no malize’ he inpu da a ob ained om he mul i-sou ce da abases, including Scopus and Web o Science (Pe sson e al., 2009). The esul s o ou bibliome ic analysis and ne wo k analysis a e p esen ed in sec ions 3.3 and 3.4, espec i ely. 3. Resul s o S a is ical and Classi ica ion Analyses In his sec ion, we will discuss ou esul s om he analy ical ools and highligh some in e es ing insigh s ega ding he na u e o he published wo k in he ield o ood sa e y and halal ood in SC con ex . 3.1. Ini ial S a is ical Analysis The ini ial s a is ical analysis is used o desc ibe he annual dis ibu ion o he published a icles o unde s and he end o he quan i y o e ime. The a icle dis ibu ion by yea s and jou nals a e used o iden i y he mos publishing jou nals along wi h he numbe o a icles published each yea . 3.1.1. The Annual Dis ibu ion o he Published A icles The annual dis ibu ion o he published a icles on ood sa e y and halal ood in SC con ex a e shown in Figu e 1 (a. ood sa e y in SC and b. halal ood in SC). The i s a icle add essing he ood sa e y issues was published in 1990, while he i s one add essing ood sa e y in SC con ex was published a decade la e , in 2000. Figu e 1a shows ha he e is a signi ican inc ease in ood sa e y conce ns in SC con ex , as shown by he end o publica ions wi hin he 17-yea pe iod. Meanwhile, he i s a icle o halal ood esea ch was published in 2008. Two yea s la e , an a guably sho pe iod o ime, an a icle discussing halal ood issue in SC con ex was published in 2010. No e: x-axis = amoun o a icles and y-axis = yea Figu e 1. Annual dis ibu ion o a icles on (a) ood sa e y in SC (b) halal ood in SC -376- Jou nal o Indus ial Enginee ing and Managemen – h ps://doi.o g/10.3926/jiem.2803 Figu e 1a shows he numbe o published a icles on ood sa e y in SC by yea s. In his igu e, i is ob ious ha he numbe o published a icles inc eased du ing he pe iod o 2000–2017. I can be obse ed ha he las wo yea s, 2016 (27 a icles (22.50%)) and 2017 (39 a icles (32.50%)), a e bo h ep esen ing big jumps in e ms o numbe o published a icles, indica ing ha he ood sa e y in SC esea ch has ecen ly a ac ed signi ican a en ion om many esea che s and would e y likely con inue o do so, i no ampli y, in he nea u u e. In Figu e 1b, he numbe o a icles on halal ood in SC also inc eased om 2011 o 2017, wi h he mos publica ion in 2017 (12 a icles (36.36%)). These indings align wi h Reu e s and S anda ds (2016) p edic ion ha he demand conce ning ood sa e y and halal ood, especially ha applied in he whole chain, will con inue o exponen ia e in he o eseeable u u e. 3.1.2. A icle Dis ibu ion by Jou nals and Yea s Ou e iew o 120 a icles on ood sa e y in SC om 84 jou nals and 33 a icles on halal ood in SC opic om 24 jou nals, e eals ha o e hi y- h ee pe cen o he a icles in ood sa e y in SC ha e been published in en lagship jou nals (see Table 1). I is in e es ing o no e ha he issues o ood sa e y in SC a e highligh ed, add essed and published in jou nals om a ious ields, such as ag icul u al and biological sciences, business, managemen , accoun ing, decision science and compu e science, indica ing he mul i-disciplina y na u e o he p oblems. I can be no ed ha The Food Con ol (17 a icles (14.17%)) and B i ish Food Jou nal (5 a icles (4.17%)) bo h published mo e a icles in his ega d han o he jou nals in conside a ion. The annual dis ibu ion o he published a icles on ood sa e y in SC by a ious jou nals is shown in de ail in Table 1. No Name o Jou nal 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 To al 1 Food Con ol 1 1 1 1 2 5 6 17 2 B i ish Food Jou nal* 1 1 1 1 1 5 3Food Resea ch In e na ional 1 1 1 3 4T ends in Food Science and Technology * 1 1 1 3 5Jou nal o Ma ke ing Channels 2 2 6 Mea Science * 1 1 2 7Sus ainabili y (Swi ze land) 1 1 2 8C i ical Re iews in Food Science and Nu i ion 1 1 2 -- ------------------- - -- ------------------- - 81 China Economic Re iew 1 1 82 Jou nal o Ag icul u al Economics 1 1 83 Asian- Aus alasian Jou nal o Animal Science 1 1 84 Jou nal o Indus ial Enginee ing and Managemen 1 1 To al 101101021354598927393 120 Table 1. Dis ibu ion o ood sa e y in supply chain a icles by yea s and jou nals -377- Jou nal o Indus ial Enginee ing and Managemen – h ps://doi.o g/10.3926/jiem.2803 Table 2 shows he dis ibu ion o a icles on halal ood in SC by di e en yea s and jou nals om a o al o 24 jou nals. The i e mos publishing jou nal is he Jou nal o Islamic Ma ke ing (6 a icles (18.18%)), B i ish Food Jou nal (6.06%), Indus ial Managemen and Da a Sys em (6.06.1%), In e na ional Business Managemen (2 a icles (6.06%)) and In e na ional Jou nal o Supply Chain Managemen (6.06%). This indica es ha esea ch ela ed o halal ood in SC is also an ac i e and mul i-disciplina y a ea spanning om business, managemen , and accoun ing, ag icul u al and biological sciences, compu e science, o decision sciences. No Name o Jou nal Publica ion Yea Amoun ‘10 ‘11 ‘12 ‘13 ‘14 ‘15 ‘16 ‘17 ‘18 1 Jou nal o Islamic Ma ke ing 1 1 1 2 1 6 2 In e na ional Jou nal o Food P ope ies 1 1 3 Food Policy 1 1 4In e na ional Jou nal o Supply Chain Managemen 2 2 5 B i ish Food Jou nal 2 2 6 Indus ial Managemen and Da a Sys ems 2 2 7 Social Science Pakis an 1 1 8 Supply Chain Managemen 1 1 9 Jou nal o Mac o-Ma ke ing 1 1 10 Mea Science 1 1 11 Ju nal Pengu usan 1 1 12 In e na ional Business Managemen 1 1 2 13 Asian Pasi ic Jou nal o Ma ke ing and Logis ic 1 1 14 Jou nal o Food P oduc Ma ke ing 1 1 15 Jou nal o In e nas ional Food and Ag ibusiness Ma ke ing 1 1 16 Indus ial Enginee in and Managemen Sys em 1 1 17 Sus ainabil y (Swi ze land) 1 1 18 Ame ican Jou nal o En i omen al Science 1 1 19 In e na ional Jou nal o Lean Six SIgma 1 1 20 Ad ance in Na u al and Applied Science 1 1 21 Ad ance Science Le e s 1 1 22 En i omen al Law and Managemen 1 1 23 Food Addi i e and Con aminan s Pa A Chemis y, Analysis Con ol, Exposu e and Risk Managemen 1 1 24 Recen s Pa en s on Food Nu i ion and Ag icul u e 1 1 To al 1 1 3 2 5 3 5 12 1 33 Table 2. Dis ibu ion a icles o halal ood in supply chain by jou nals and yea s -378- Jou nal o Indus ial Enginee ing and Managemen – h ps://doi.o g/10.3926/jiem.2803 The e a e 7 jou nals ha published a icles abou he ood sa e y and halal ood in SC, namely: (1) Jou nal o Islamic Ma ke ing, (2) B i ish Food Jou nal, (3) Indus ial Managemen and Da a Sys ems, (4) Food Addi i es and Con aminan s Pa A Chemis y Analysis Con ol Exposu e And Risk Assessmen , (5) Food Policy, (6) Mea Science and (7) Sus ainabili y Swi ze land. These esul s align wi h he commonly acknowledged idea ha he e is indeed a close ela ionship be ween ood sa e y and halal ood issues in SC and in eg a edly add essing bo h issues simul aneously would lead o highly e ec i e and obus SC s a egy. 3.2. Classi ica ion Analysis 3.2.1. Types o Resea ch Me hods Acco ding o Chen, Zhao, Tang, P ice, Zhang and Zhu (2017), he a ious esea ch me hods used by he esea che s on ood sa e y and halal ood in SC con ex can gene ally be di ided in o ou classes: su ey, case s udy, concep de elopmen and modelling. In his con ex , a su ey is a esea ch me hod ha is use ul o in es iga e cha ac e is ics o he popula ion unde s udy. A case s udy is highly e ec i e o unde s and a ious eal-li e phenomena. The concep de elopmen desc ibes he me hodological app oach de eloped o u he ad ance science and human unde s anding. Finally, he modelling is an app oach ha simpli ies a p oblem in he o m o ma hema ical models ha a e ac able o sol e in a closed- o m o , a he e y leas , yield o a nume ically a ainable solu ion. O e all, he dis ibu ion o he me hods used is shown in Figu e 2. As shown, nea ly 40 pe cen (47 a icles (39%)), i.e. almos hal o he ood sa e y in SC a icles, we e using he su ey me hod, which is well aligned wi h ou indings in he case o halal ood in SC wi h 14 a icles (46%). In es iga ing he p ac ice o he u ilized me hods deepe , we ound ha he su eys we e mos ly conduc ed h ough ques ionnai es o in e iews using he s uc u ed ques ions. In ood sa e y SC esea ch, such as he s udy by Ca alie e, Aiello, Pe i, Amico, Ma ial, Thibau e al. (2016), esea che s analysed he cha ac e is ics o o ganic supply chain ela ionships ocusing on p ocessing and e ail sec o s. In halal SC esea ch, Ali, Kade , Yunus, Moheza & Naz i (2017b) used a c oss-sec ional app oach in hei su ey. Meanwhile, he concep de elopmen in ood sa e y SC and halal SC leads o he in eg a ion wi h o he a iables, such as quali y (Zhang, Fu, Wang, Tang, Zhao & Zhang, 2017), global ends and de elopmen s (King, Cole, Fa be , Eisenb and, Zaba as, Fox e al., 2017), and ce i ica ion (Ab Talib, 2017; Whi e & Samuel, 2016). Case s udies a e used o in es iga e he g ow h o a ious ypes o bac e ia, ha deg ade he quali y o ood p oduc s in manu ac u ing o dis ibu ion sys ems (Pang, 2017; Ssemanda, Reij, Bagabe, Mu unyi, Joos en & Zwie e ing, 2017) conce ning he ood sa e y issues. On halal SC, case s udies a e ound closely ela ed o isk managemen (Ali, Tan, Pawa & Makhbul, 2014) because o he a ious p ocesses in ol ed in SC and he implemen a ion o halal beha iou in ce ain egions o coun ies (Heiman, Go don, & Zilbe man, 2017). Finally, in e ms o modelling me hod, ma hema ical equa ions a e used o desc ibe he beha iou o he bac e ial g ow h o some measu e o isks o be mi iga ed (Mohammed, Wang & Li, 2017; Nascimen o, Ca mina i, Sil a, Sil a, Be na di & Cope i, 2018). Figu e 2. Types o esea ch me hods -379- Jou nal o Indus ial Enginee ing and Managemen – h ps://doi.o g/10.3926/jiem.2803 3.2.2. Type o Food P oduc s The a icles on ood sa e y and halal ood in SC appea o ex end o se e al p oduc ypes. The ypes o ood p oduc shown in Figu e 3 a e gene al e ms, and he e o e no included in he analysis. The mos common applica ion has been o mea p oduc s (10 a icles), which a e inhe en ly and widely unde s ood, whe e issues conce ning ood sa e y and halal ood in SC ha e equen ly been aised. In he a icles ela ed o ood sa e y in SC, Telligman, Wo osz and B a che (2017) conduc ed esea ch o explo e he consume s’ op-o -mind ood sa e y belie abou he local bee , using he su ey me hod. They ound ha he consume s end o be mo e con iden on he local bee o hose sou ced om close p oximi y, which, in u n, leads o he highe ood sa e y con idence compa ed o hose sou ced om unknown places. In he a icles abou halal ood in SC, mos o he applica ions ha e also been a ound mea p oduc s. Mohammed e al. (2017) de eloped a amewo k using RFID-enabled moni o ing sys em and applied i in con ex o halal mea p oduc s. In hei subsequen esea ch, hey in es iga ed he economic easibili y o a h ee-echelon halal mea p oduc in SC (Mohammed e al., 2017). Fa ouk, Pu pa and Ami (2016) discussed why poo p ac ices and animal wel a e abuse a e s ill occu ing du ing he halal mea p oduc ion and how o educe such undesi ed p ac ices h ough some ini ia i es, including s a aining and CCTV ins alla ion, among many o he s. Figu e 3. Type o ood p oduc 4. Bibliome ic Analysis In his sec ion, we conduc ed he bibliome ic analysis using BibExcel. Le e aging on he abili y o p o ide comp ehensi e ne wo k analysis ools, such as Gephi, Pajek and VOS iewe , ou analysis is cognizan ly adop ed and comp ehensi ely pe o med using a ious inbuil ea u es o BibExcel. We e e eade s o he s udy o Pe sson e al (2009) o mo e de ails. The p e-p ocessed inpu da a, con aining a ious a ibu es o he a icles om he p e ious s ages, a e in he o m o RIS o ma om Scopus, which a e compa ible o be e ched di ec ly in o BibExcel. We ocused on analysing a se o in o ma ion, such as au ho (s), yea , documen i le, jou nal, a ilia ion, keywo ds, ci a ion coun and e e ences. In wha ollows, we discuss ou indings ega ding he in luence o he au ho s, he ci a ion o he a icles and he s a is ics o he keywo d based on BibExcel and Excel analy ics. 4.1. In luence o Au ho s We analysed he in luence o au ho s by ex ac ing he ield “au ho ” om he da a ile and eco ded he numbe o publica ions om each au ho . Table 3 shows he lis o op en con ibu ing au ho s and he numbe o publica ions hey ha e au ho ed o co-au ho ed. In esea ch ela ed o he ood sa e y in SC, Jacxsens, L. is he highes con ibu ing au ho s wi h 8 publica ions, ollowed by Uy endaele M. wi h 7 publica ions. In Halal ood in SC, Ali and Tan a e a he op wi h 5 publica ions each, ollowed by Manzou i and Tieman wi h 4 publica ions each. Please see Table 3 o mo e de ails. -380- Jou nal o Indus ial Enginee ing and Managemen – h ps://doi.o g/10.3926/jiem.2803 Food Sa e y in Supply Chain Halal Food in Supply Chain Au ho Numbe o publica ions Au ho Numbe o publica ions 1. Jacxsens, L. 8 1. Ali, M.H. 5 2. Uy endaele, M. 7 2. Tan, K.H. 5 3. Luning, P.A. 4 3. Manzou i, M. 4 4. Raspo , P. 2 4. Tieman, M. 4 5. Manning, L. 2 5. Ab-Rahman, M.N. 3 6. Ki ezie a, K. 2 6. Li, X. 2 7. Hammoudi, A. 1 7. Makhbul, Z.M. 2 8. Zheng, L. 1 8. Mohammed, A. 2 9. Desma chelie , P. 1 9. O hman, S.N. 2 10. Monaghan 1 10. Wang, Q. 2 Table 3. Top 10 con ibu ing au ho s by numbe o publica ions ela ed o ood sa e y and halal ood in he SC 4.1. A ilia ion o he Au ho s The a ilia ion o he au ho s is analysed by ex ac ing he ield “au ho ’s a ilia ion” om he da a ile and he numbe o a icles is eco ded. Fo each a ilia ion, he coun y whe e he o ganiza ion is loca ed was iden i ied. Table 4 shows he lis o he op en a ilia ions based on he numbe o pape published by he a ilia ing au ho s. In esea ch ela ed o ood sa e y in SC, he h ee op con ibu ing o ganiza ions a e om he Uni ed S a es. This may be because he esea che s in se e al US uni e si ies end o be mo e awa e owa ds he socie ies’ demand o ood sa e y, and hus ha e spen mo e e o in in es iga ing his issues using SC pe spec i es. In case o halal ood in SC, he op en o ganiza ions a e om Malaysia, such as Uni e si i Kebangsaan Malaysia and om he Uni ed Kingdom, such as he Uni e si y o No ingham. These ins i u ions a e equen ly ep esen ed by mo e p oli ic au ho s, including Ali, Mohd Helmi, and Tan, Kimhua. Food Sa e y in Supply Chain Halal Food in Supply Chain The a ilia ion o au ho - Coun y F equency The a ilia ion o au ho - Coun y F equency 1. Food and D ug Adminis a ion - Uni ed S a es 7 1. Uni e si i Kebangsaan Malaysia - Malaysia 9 2. Michigan S a e Uni e si y - Uni ed S a es 5 2. Uni e si y o No ingham - Uni ed Kingdom 5 3. Uni e si y o Cali o nia - Uni ed S a es 4 3. Uni e si i Pu a Malaysia - Malaysia 4 4. Uni e si y o Tasmania - Aus alia 2 4. Uni e si y o Malaya - Malaysia 4 5. Ins i u e o Food Technologis s –Canada 2 5. Uni e si i Teknologi MARA - Malaysia 3 6. C an ield Uni e si y - Uni ed Kingdom 1 6. Uni e si y U a a Malaysia - Malaysia 2 7. China Ag icul u al Uni e si y - China 1 7. Uni e si y o Po smou h - Uni ed Kingdom 2 8. Chinese Academy o Ag icul u al Sciences - China 1 8. Uni e si i Tun Abdul Razak - Malaysia 1 9. Uni e si y o Queensland - Uni ed Kingdom 1 9. Poli eknik Sul an Haji Ahmad Shah - Malaysia 1 10. Uni e si y o Saska chewan - Canada 1 10. Na ional Coo dina o Malaysia - Malaysia 1 … … … … 80. Uni e si y o Ljubljana - Slo enia 1 29. Uni e si as Islam Indonesia - Indonesia 1 To al 94 To al 51 Table 4. The 10 mos equen a ilia ions o he au ho s (by coun y) -381- Jou nal o Indus ial Enginee ing and Managemen – h ps://doi.o g/10.3926/jiem.2803 Re e ences Ab Talib, M.S. (2017). Mo i a ions and Bene i s o Halal Food Sa e y Ce i ica ion. Jou nal o Islamic Ma ke ing, 8 (4), 605-624. h ps://doi.o g/10.1108/JIMA-08-2015-0063 Ab Talib, M.S., Abdul Hamid, A.B., & Zulka a , M.H. (2013). Halal Supply Chain C i ical Success Fac o s: Li e a u e Re iew. Jou nal o Islamic Ma ke ing, 6(1), 44-71. h ps://doi.o g/10.1108/JIMA-07-2013-0049 Ai -Hou, M., G azia, C., & Malo gio, G. (2015). Food sa e y s anda ds and in e na ional supply chain o ganiza ion: A case s udy o he Mo occan ui and ege able expo s. 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B i ish Food Jou nal, 119(6), 1216-1231. h ps://doi.o g/10.1108/BFJ-08-2016-0378 Jou nal o Indus ial Enginee ing and Managemen , 2019 (www.jiem.o g) A icle’s con en s a e p o ided on an A ibu ion-Non Comme cial 4.0 C ea i e commons In e na ional License. Reade s a e allowed o copy, dis ibu e and communica e a icle’s con en s, p o ided he au ho ’s and Jou nal o Indus ial Enginee ing and Managemen ’s names a e included. I mus no be used o comme cial pu poses. To see he comple e license con en s, please isi h ps://c ea i ecommons.o g/licenses/by-nc/4.0/. -391-