Hurdle technology in food preservation

Based on the hurdle technology concept Leistner, , significant progress has already been made by using classical preservation technologies in combination, such as refrigeration combined with heating, acids, curing salts or anaerobic packaging, in the meat industry. Sometimes lower levels of concentration are combined with chill storage to give a milder and fresher product a w about 0. Aseptic packaging, electromagnetic energy microwave, radio frequency, pulsed magnetic fields, high electric fields , high temperatures blanching , pasteurization , sterilization , evaporation , extrusion , baking , frying , ionizing radiation , low temperature chilling, freezing , modified atmospheres , packaging films including active packaging , edible coatings , photodynamic inactivation, ultra-high pressures , ultrasonication, ultraviolet radiation. Hurdle technology is a method of ensuring the safety of foods by eliminating or controlling the growth of pathogens, making the food safe for consumption and extending its shelf life through the application of a combination of technologies and approaches. Furthermore, in-plant studies have confirmed that current intervention strategies appear to reduce the prevalence of important pathogens such as E.

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The best hurdles combine to disturb several homeostasis mechanisms simultaneously. In recent years, combinations of newly applied technologies have received the most attention. The overall increasing demand for meat products will promote opportunities for material converters and developers to produce the high-barrier film for more case-ready meat products The Freedonia Group, Salami-type fermented sausages are stable at ambient temperature for extended periods.

Hurdle technology

Mayonnaise is refrigerated, not to prevent microbial growth, but rancidity. Similarly lowering the pH in fermented sausage inhibits the growth of pathogenic bacteria but lowering beyond the required limit can also impair the taste. The intelligent application of hurdle technology has become more prevalent now, because the principles of major preservative factors for foods e. Mayonnaise has a very high water activity, but vinegar keeps its pH at 4. How hurdles work In order to thrive and multiply, microorganisms need to maintain homeostasis—a stable and balanced internal environment.

Dryingcuringconserving. Other bacteria multiply at this stage, use up oxygen, and cause a drop in redox potential, which inhibits aerobic organisms and favors the selection of lactic-acid bacteria. Recently several novel preservative techniques e.

Hurdle technology is used in the preservation of meat and seasonal or regional fruits and vegetables. These methods and their underlying principles i. You must be logged in to post a comment.

Effect of Hurdle Technology in Food Preservation: A Review. - PubMed - NCBI

Combining antimicrobial hurdles in an intelligent way means other hurdles can be reduced, yet the resulting food can have superior sensory qualities. High concentrations of CO 2 and reduced pH inhibit the growth of aerobic microorganisms Molin, in beverages. Water activity in candy and confectionery. Maple syrup, on the other hand, is preserved by low water activity.

In this instance, the temperature hurdle would have needed to be increased by refrigeration. Water activity predicts microbial growth Find out how water activity prevents microbial growth and see a table of microbial growth limits for many common microorganisms.

Schirmer and Langsrud examined the use of thymol, cin-namaldehyde, allyl isothiocyanate, citric acid, ascorbic acid, a rosemary extract, and a grapefruit seed extract in vacuum packed marinated pork for the control of a range of organisms and concluded that although promising results were found at an in vitro level no effect was observed in the final product.

Food that was heat-treated but not packaged may become re-contaminated. In the area of guaranteeing milk beverage safety and quality, various authors have worked intensively to obtain minimally processed products with high nutritional and quality attributes, improving the organoleptic and nutritional value of thermally treated beverages and preserving the microbiological stability of pasteurized milk-based beverages during refrigerated shelf life.

By using this site, you agree to the Terms of Use and Privacy Policy. Hurdle technology was developed several years ago as a new concept for the production of safe, stable, nutritious, tasty, and economical foods.

Effect of Hurdle Technology in Food Preservation: A Review.

Hurdle technology combines nonthermal food processing with traditional or other emerging technologies. Microorganism Minimum Optimum Maximum Clostridium perfringens 5.

Apart from the most important and commonly used hurdles such as temperature, pH, and water activity, there are many other potentially valuable options. Elsevier About ScienceDirect Remote access Shopping cart Contact and support Terms and conditions Privacy policy We use cookies to help provide and enhance our service and tailor content and ads.

These microbial growth limits apply to every type of food and, in fact, to every porous product. Many natural antimicrobials such as nisinnatamycin and other bacteriocinsand essential oils derived from rosemary or thyme, also work well.

Hurdle technology - Wikipedia

In order to thrive and multiply, microorganisms need to maintain homeostasis—a stable foor balanced internal environment. Abstract Hurdle technology is used in industrialized as well as in developing countries for the gentle but effective preservation of foods.

Sofos, in Improving the Safety of Fresh Meat ,

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