What are the advantages of hurdle technology?

The greatest advantage of hurdle technology is tendency to conquer the ability of microorganisms in developing resistance to conventional preservation methods because in combine technology different preservative acts synergistically by hitting different targets within the cell of the spoilage microorganism.

What is the hurdle effect?

Hurdle technology involves the combination of a number of milder preservation factors to achieve an enhanced level of product quality, safety, and stability. In food preservation, the combined effect of preservative factors must be taken into account, which is illustrated by the hurdle effect.

What are the four main categories of potential hurdles?

Types Of Hurdles

• Temperature(high or low)
• Water Activity (aw)
• Acidity(ph)
• Redox Potential (Eh)
• Chemical Preservatives ( Ex-nitrite, sorbate, sulfide)
• Competitive Microorganisms (Ex-lactic acid bacteria)

What is the difference between preservation technology and hurdle technology?

Many food preservation methods are used to control the growth of microorgan isms. The consumer prefers fresh, natural, and healthy foods. Hurdle technology involves the combination of a number of milder preservation factors to achieve an enhanced level of product quality, safety, and stability.

What are the principles of hurdle technology?

Hurdle technology means combining various bacteria-inhibiting or bacteria-killing factors (some of the ‘hurdles,’ e.g., are salt, reduced pH, reduced water activity, heat treatment, and appropriative packaging) to achieve a safe product with acceptable shelf life and an acceptable taste and consistency.

What is meant by hurdle technology?

Hurdle technology is a concept that was developed to address the consumer demand for more natural and fresh foods. It is an intelligent combination of hurdles which secures the microbial safety and stability as well as retains the organoleptic, nutritional quality and economic viability of food products.

What is the role of hurdle technology in food industry?

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.

What is hurdle approach?

The hurdle approach involves combining several mitigating approaches, each of which is insufficient on its own, to control or even eliminate pathogens in food products.

What is hurdle technology its application in food preservation?

Who invented hurdle technology?

Leistner
The term hurdle technology was first coined by Leistner in 1978 to describe “the deliberate combination of existing and novel preservation techniques in order to establish a series of preservative factors (hurdles) that any microorganism present should not be able to overcome” [19].

What is hurdle technology in food preservation and food safety?

How is Hurdle technology used in food preservation?

Applications of Hurdle Technology in different products: Hurdle Technology is a novel concept which has several applications in the preservation of various food products such as: Dairy products: Hurdle technology has been applied in many dairy products to enhance their shelf life.

What do you need to know about Hurdle technology?

Present contribution reviews the brief introduction about hurdle technology, its effects and future trends. Keywords: Hurdle technology, food preservation, Security, Food Safety, Additives, Hurdle Factors, Shelf Life.

What are the hurdles in the food industry?

Thus, “hurdles” technology may be the key to food preservation in the future. Furthermore, basic aspects of “hurdles” technology including, e.g. homeostasis, metabolic exhaustion, and stress reactions of microorganisms, have been recognized to be of significant important and are increasingly studied.

How are spore counts reduced in hurdle technology?

It has been observed that the spore counts in hurdle technology treated food products actually decreases during storage especially at ambient temperature. The microbes in the hurdle treated stable products uses their energy for homeostasis thereby becoming metabolically exhausted. This leads to auto sterilization of food products.