Principles and applications of hurdle technology
- L. Leistner
The microbial stability and safety of most traditional and novel foods is based on a combination of several factors (hurdles), which should not be overcome by the microorganisms present. This is illustrated by the so-called hurdle effect. The hurdle effect is of fundamental importance for the preservation of foods, since the hurdles in a stable product control microbial spoilage, food-poisoning and, in some instances, the desired fermentation process [1,2]. Leistner and co-workers acknowledged that the hurdle concept illustrates only the well-known fact that complex interactions of temperature, water activity, pH, redox potential, etc. are significant for the microbial stability of foods.
- Principles and applications of hurdle technology
- Book Title
- New Methods of Food Preservation
- pp 1-21
- Print ISBN
- Online ISBN
- Springer US
- Copyright Holder
- Springer Science+Business Media Dordrecht
- Additional Links
- Industry Sectors
- eBook Packages
To view the rest of this content please follow the download PDF link above.