Hurdle Technology: Principles and Recent Applications in Foods

Abstract

The application of hurdle technology in food preservation is progressing. The technology is becoming more acceptable among researchers in the field of food preservation due to its effectiveness at mild levels. The effects of conventional preservation techniques are minimized by hurdle technology through a smart combination of preservatives at less severe levels. Considerable advancement in the application of hurdle technology is realized in both developed and developing nations. Nutritional and sensory qualities were protected through the smart use of combined preservation. The safety and stability of foods were ensured using this technology, and many perishable foods are now ambient stable. This article reviewed the principles of hurdle technology and reported the recent applications of the technology in the preservation of foods from plant and animal origins.

Suppression of pathogens in properly refrigerated raw milk

“…These studies also document extensive evidence of synergy (or greater benefit) for multiple barriers to pathogen growth or 'hurdles' acting via different cellular mechanisms. Combinations of hurdles (e.g., pH, naturally occurring antimicrobials, refrigeration, and competitive microbiota) can prevent multiplication, inactivate, or kill pathogens in foods while maintaining nutrient content and improving stability, safety, and quality of foods [41]. Suppression of pathogen growth in properly refrigerated raw milk demonstrated herein and in previous studies [7,8,10] are consistent with multi-hurdle risk management.…”

“…milk, the pilot study documented evidence of pathogen growth in 8 of 12 replicates (P = 0.001 to P = 0.028, significant by ANOVA in the second week of refrigerated storage). An extensive body of evidence [30,31,[39][40][41] documents both intrinsic factors (moisture content, pH, nutrient and micronutrient content, biological structure, redox potential, naturally occurring or added antimicrobials, and competitive microbiota) and extrinsic factors (packaging atmospheres, time and temperature effects, storage or holding conditions, and both thermal and non-thermal processing steps) that drive or suppress microbial growth in foods. These studies also document extensive evidence of synergy (or greater benefit) for multiple barriers to pathogen growth or 'hurdles' acting via different cellular mechanisms.…”