Conclusions and Perspectives

  • Lothar Leistner
  • Grahame W. Gould
Part of the Food Engineering Series book series (FSES)


The vast majority of the preserved foods that are consumed in different countries rely on combinations of preservative factors for their stability and microbiological safety. “Hurdles” and “hurdle technologies” have become meaningful and widely recognized descriptors relevant to these factors and their application. Hurdle technologies are employed in developing and in developed countries, for the preservation of foods by artisanal techniques as well as by modern high-technology producers and, increasingly, by new and “emerging” technologies. In traditional foods food preservation hurdles have been applied empirically but their principles became increasingly better understood. The next step was the deliberate application of hurdle technology which allowed the optimization of traditional foods and the development of new products. The intelligent use of hurdle technology leads to gentle but efficient preservation of safe, stable, nutritious, and tasty foods and is advancing worldwide.


High Hydrostatic Pressure Traditional Food Hazard Analysis Critical Control Point Hurdle Technology Chill Storage 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media New York 2002

Authors and Affiliations

  • Lothar Leistner
    • 1
  • Grahame W. Gould
    • 2
  1. 1.Federal Centre for Meat ResearchKulmbachGermany
  2. 2.BedfordUK

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