Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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Hurdle technology is a technique to control and eliminate pathogens by combining two or more factors. These factors are called hurdles. The pathogens have to overcome these hurdles to survive the right combination of the hurdles inactivates the pathogens and thereby makes the food product safe for consumption along with an extent shelf life [91, 93].

Hurdle technology is the technology where appropriate types of hurdles are selected and combined to provide microbial safety, stability, sensory, nutritional value, and economic viability to products.

The concept of combining several factors is known as hurdle effect. Food preservation can be attained by different types of hurdles. The different types of hurdles used for preservation are classified into three types.

1 1. Physical

2 2. Physicochemical

3 3. Microbial hurdles

These hurdles also influence the quality and safety of foods depending on the intensity of different types of hurdles used, and their effect on food quality may be either positive or negative. The main objective of the hurdles is to eliminate and inactivate or inhibit the growth of microorganisms present in food. Common salt used as hurdles to control the microbial load in foods [95]. Natural antimicrobials also called as bio preservatives like nisin, bacteriocins, and essential oils can also be used as one of the hurdles.