While it is true that the preservation of some foods depends on the application of single hurdles (e.g., heat, cold, acid, salt, alone), it is also true that the microbial stability and organoleptic quality by far the majority of preserved foods are based on combinations of hurdles. Since generally traditional and new foods are produced by the application of empirical or intentional hurdles, respectively, hurdle-technology foods include a wide variety of very different categories of foodstuffs. Therefore, no legislation is feasible that specifically covers hurdle-technology foods. However, which hurdles (with respect to quality and intensity) may be employed in the preservation ofa food is governed by food legislation. Furthermore, for specific types of hurdle-technology foods, e.g., minimally processed processed, chilled products which are risky with respect to pathogenic microorganisms, legal requirements for safety or at least suggestions for quantitative good manufacturing practice (GMP) guidelines are feasible. Since food legislation differs considerably in different countries or regions, the legislation of the country in which the hurdle-technology food is produced or should be exported must be observed when selecting the quality and quantity of the hurdles employed for a particular food.
KeywordsEuropean Union Meat Product Legislatory Status Clostridium Botulinum Acceptable Daily Intake
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