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Is 2- Benzimidazole (E233) Halal?

Yes — E233 (2- Benzimidazole) is listed as halal by MUIS.

E233

2-(Thiazol-4-yl) Benzimidazole

Halal

Usage: Preservative

Chemically synthesised

Why is E233 halal?

MUIS lists E233 (2- Benzimidazole) as halal. It is manufactured synthetically from non-animal raw materials. The status applies to the additive itself; the finished product still needs its other ingredients checked.

About 2- Benzimidazole

Thiabendazole (2-(thiazol-4-yl) benzimidazole) is a synthetic fungicide used as a post-harvest surface treatment to prevent mould on fruits and vegetables. It is also used pharmaceutically as an antiparasitic.

Commonly Found In

  • surface treatment of citrus fruits
  • bananas
  • apples
  • potatoes

Source & Origin

SyntheticPreservativeVeganVegetarian

How to check on the label

  • E233 on its own is not a reason to avoid a product.
  • The finished product still needs its other ingredients checked — look for a halal certification logo (MUIS, JAKIM, MUI, HMC or similar) when in doubt.
  • Halal status here follows the MUIS food additive listing; rulings can differ between certification bodies.

Frequently asked questions

Is 2- Benzimidazole (E233) halal or haram?

E233 (2-(Thiazol-4-yl) Benzimidazole) is halal for Muslims according to the MUIS food additive listing. Thiabendazole (2-(thiazol-4-yl) benzimidazole) is a synthetic fungicide used as a post-harvest surface treatment to prevent mould on fruits and vegetables.

What is E233?

Thiabendazole (2-(thiazol-4-yl) benzimidazole) is a synthetic fungicide used as a post-harvest surface treatment to prevent mould on fruits and vegetables. It is also used pharmaceutically as an antiparasitic.

Where is E233 commonly found?

E233 is commonly found in surface treatment of citrus fruits, bananas, apples, and potatoes.

Halal status source: MUIS Food Additive Listing ·

Information on this page is for general reference only. Halal-status data is sourced from MUIS. For current regulatory status, allergen warnings, or dietary advice, please consult your local food safety authority or a qualified professional.