Effect of Hurdle Technology in Food Preservation: A Review

Abstract

Hurdle technology is used in industrialized as well as in developing countries for the gentle but effective preservation of foods. Hurdle technology was developed several years ago as a new concept for the production of safe, stable, nutritious, tasty, and economical foods. Previously hurdle technology, i.e., a combination of preservation methods, was used empirically without much knowledge of the governing principles. The intelligent application of hurdle technology has become more prevalent now, because the principles of major preservative factors for foods (e.g., temperature, pH, aw, Eh, competitive flora), and their interactions, became better known. Recently, the influence of food preservation methods on the physiology and behavior of microorganisms in foods, i.e. their homeostasis, metabolic exhaustion, stress reactions, are taken into account, and the novel concept of multi-target food preservation emerged. The present contribution reviews the concept of the potential hurdles for foods, the hurdle effect, and the hurdle technology for the prospects of the future goal of a multi-target preservation of foods.

Microbial diversity of different modified atmosphere packed pot-stewed duck wings products during 8°C storage

“…However, the characteristics and storage condition of PSDW products, such as natural spices and packaging, could inhibit the growth of these initial bacteria, but was not capable of controlling Weisella spp., S. equorum and S. parauberis during storage. Therefore, other technologies will be applied to this product to control these microorganisms (Singh and Shalini 2016). The bacteria in group 2 and group 4 at the end of storage were fewer and simpler, which was consistent with the results of the total viable counts.…”

“…equorum and S. parauberis during storage. Therefore, other technologies will be applied to this product to control these micro‐organisms (Singh and Shalini ). The bacteria in group 2 and group 4 at the end of storage were fewer and simpler, which was consistent with the results of the total viable counts.…”

The Hurdle Approach–A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review

“…In particular, risk mitigation and preservation options are needed to prolong shelf lives and to improve food safety for the following food groups; (i) minimally processed, convenient foods, (ii) chilled foods with “invisible technology”, (iii) healthful foods with less salt and/or fat, (iv) less packaged foods. To achieve these aims Singh and Shalini (2016) suggested combining hurdle technologies with predictive microbiology models) and HACCP to achieve food safety and longer shelf lives (Singh and Shalini, 2016). …”

Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food

“…These fermentation processes involve substantial modifications in the food matrix that increase its nutritional value [9,10] and also provide unique organoleptic attributes [11] and useful technological properties [12]. When fermented foods are not subjected to further technological transformations, such as pasteurization or high pressure treatments [13,14], they can be used as vehicle for probiotics: "live microorganisms which when administered in adequate amounts confer a health benefit on the host" [15]. Although recent findings suggest that bacteria viability is not always necessary for producing beneficial clinical effects [16][17][18], major efforts have been directed towards maintaining the highest load of alive microorganisms at the time of consumption.…”