Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or controlled. This means the food products will be safe for consumption, and their shelf life will be extended. Hurdle technology usually works by combining more than one approach. These approaches can be thought of as "hurdles" the pathogen has to overcome if it is to remain active in the food. The right combination of hurdles can ensure all pathogens are eliminated or rendered harmless in the final product.[1]
Hurdle technology has been defined by Leistner (2000) as an intelligent combination of hurdles which secures the microbial safety and stability as well as the organoleptic and nutritional quality and the economic viability of food products.[2] The organoleptic quality of the food refers to its sensory properties, that is its look, taste, smell and texture.
Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the acidity, lowering the water activity or redox potential, or the presence of preservatives. According to the type of pathogens and how risky they are, the intensity of the hurdles can be adjusted individually to meet consumer preferences in an economical way, without compromising the safety of the product.[1]
- ^ a b Alasalvar C (2010) Seafood Quality, Safety and Health Applications John Wiley and Sons, Page 203. ISBN 978-1-4051-8070-2.
- ^ Leistner I (2000) "Basic aspects of food preservation by hurdle technology" International Journal of Food Microbiology, 55:181–186.
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