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Published on: March 14, 2018
Basic aspects of food preservation by hurdle technology
1Federal Centre for Meat Research, Kulmbach, Germany. L.Leistner@t-online.de
International Journal of Food Microbiology
|May 3, 2000
Summary
Hurdle technology combines preservation methods for effective food preservation. Understanding microbial responses like homeostasis and stress reactions enhances this approach for multitarget food preservation.
Area of Science:
- Food Science
- Microbiology
Background:
- Hurdle technology, a combination of preservation methods, has been empirically used for food preservation.
- Intelligent application of hurdle technology has increased due to better understanding of preservative factors (e.g., temperature, pH, water activity, redox potential, competitive flora) and their interactions.
- Recent focus includes microbial physiology and behavior (homeostasis, metabolic exhaustion, stress reactions) during food preservation.
Purpose of the Study:
- To introduce hurdle technology, its principles, and its application in food preservation.
- To emphasize the role of microbial homeostasis, metabolic exhaustion, and stress reactions in hurdle technology.
- To discuss the future prospects of multitarget food preservation.
Main Methods:
- Review of existing literature on hurdle technology and microbial responses.
- Analysis of preservative factors and their interactions in food systems.
- Exploration of microbial physiology under various preservation stresses.
Main Results:
- Hurdle technology offers gentle yet effective food preservation.
- Understanding microbial responses provides a scientific basis for optimizing hurdle technology.
- The concept of multitarget food preservation emerges from considering microbial stress reactions.
Conclusions:
- Hurdle technology is a valuable tool for food preservation, applicable globally.
- Incorporating knowledge of microbial homeostasis and stress responses is crucial for advancing hurdle technology.
- Multitarget food preservation represents a promising future direction for ensuring food safety and quality.
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