Hurdle Technologies

Abstract

1 0 9 8 7 6 5 4 3 2 A C.I.P. record for this book is available from the Library of Congress AII rights reservedNo part of this book may be reproduced, stored in a retrieval system, ar transmitted in any form or by any means, electronic, mechanical, photocopying, microfilming, recording, or otherwise, without written permission from the Publisher, with the exception of any material supplied specificaIly for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work PrefaceAn enormous diversity of traditional and artisanal methods for the preservation of foods is employed around the world. The efficacy of the majority of them depend on the use of multiple means for the inactivation or inhibition of contaminant microorganisms. Most of these methodologies were derived empirically. However, since the 1980s, a more systematic approach has been developed, following the acquisition of improved understanding of the basic principles underlying combined preservation methodologies, such as temperature, water activity, pH, redox potential, preservatives, and so on. This new understanding has led to the establishment of the concept of hurdle technology. The term, hurdle technology, covers the intelligent use of multiple preservation procedures in combinations specifically relevant to particular types of foods. The concept is relevant to the control of pathogenic, as well as food spoilage microorganisms, and to almost all food commodities and products. Furthermore, hurdle technologies have been traditionally employed in all countries of the world, although with greatly differing emphasis dependent on the history and social characteristics of different cultures, and on their stages of development. For instance, in industrialized countries, the ready availability of energy, with resulting wide use of refrigeration, has tended to predominate and lead to a great variety of mild thermally processed, chill-and frozen-distributed foods. In contrast, in many developing countries, the emphasis remains on simply produced, ambient-stable foods, that have minimal energy requirements for processing, storage, and distribution. This book covers the whole range of hurdle technologies that are used worldwide, including those typical of industrialized countries and also those predominantly used in countries that are less developed. This book is intended as a source of information for expert food developers and technologists in industry, as well as for experts in academia and newcomers to the field, such as students of food microbiology, engineering, and technology. Therefore, the authors have used forms of language and expression that are meaningful to all.Hurdle technology does not solely target microorganisms in foods, but also embraces aspects of sensorial and nutritional quality, and the economies of food production and distribution. Effective application of hurdle technology VB viii HURDLE TECHNOLOGIES requires a truly interdisciplinary approach. This demands teamwork between microbiologis...

Application of ultraviolet light assisted titanium dioxide photocatalysis for food safety: A review

“…The hurdle approach involves manipulation of factors such as pH, redox potential, water activity, solute type and concentration, heat treatment, chemical additives/ preservatives, effective packaging techniques, and storage conditions in order to attain better treatment effects. In fact, synergistic effect of treatment parameters play a major role in achieving maximum microbial inactivation by disturbing the homeostasis of microorganisms (Leistner & Gould, 2002). The treatment effect varies based on characteristics of target microorganisms and the nature of food matrix under study.…”

Dimensionless analysis of the electric field-based food processes for scale-up and validation

“…The two major obstacles that prevent spreading of these promising technologies are: (1) the lack of common validation methodology, which would allow comparing various treatment processes based on different physical principles; and (2) the difficulty to scale-up these food treatment technologies adapting them to the industrial needs. Additionally, the design of a technological chain of processes with synergistic action (e.g., a combination of thermal and non-thermal processes Leistner & Gould, 2002;Ross, Griffiths, Mittal, & Deeth, 2003) requires the ability to represent all processes in similar terms. All these issues can be addressed through the development of unified process models, based on the dimensionless analysis of process variables.…”

Antimicrobial Resistance: Implications for the Food System

“…Within a multiple hurdle approach to microbial control, fresh meat decontamination may involve the simultaneous sequential application of treatments that act synergistically or additively. Described by Leistner and Gould (2002) and Sofos and Smith (1998), a hurdle technology approach is the application to food of multiple physical, chemical, and biological antimicrobial factors at individually sublethal levels, rather than as a single hurdle at a higher, lethal level. When used in proper combinations, sublethal levels of antimicrobials are adequate for pathogen control, that is, microbial inactivation or growth inhibition.…”

“…When used in proper combinations, sublethal levels of antimicrobials are adequate for pathogen control, that is, microbial inactivation or growth inhibition. The multiple hurdles are designed to collectively lead to pathogen inactivation through metabolic exhaustion or growth inhibition for a certain period of time (Leistner and Gould 2002). For example, in fresh meat decontamination, the multiple hurdle approach may involve the simultaneous (for example, warm acid solutions) or the sequential (for example, hide cleaning, carcass steam vacuuming, pre‐evisceration carcass washing, hot water, steam treatment, and organic acid rinsing treatments before carcass chilling, spray chilling of carcasses, and post‐chilling‐before‐boning chemical treatments) application of treatments (Stopforth and Sofos 2006).…”