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New Methods of Food Preservation pp 1–21Cite as

Principles and applications of hurdle technology

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Abstract

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.

Keywords

  • Lactic Acid Bacterium
  • Water Activity
  • Meat Product
  • Food Preservation
  • Potassium Sorbate

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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Authors
  1. L. Leistner
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Editors and Affiliations

  1. Unilever Research Laboratory, Bedford, UK

    G. W. Gould

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© 1995 Springer Science+Business Media Dordrecht

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Leistner, L. (1995). Principles and applications of hurdle technology. In: Gould, G.W. (eds) New Methods of Food Preservation. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2105-1_1

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  • DOI: https://doi.org/10.1007/978-1-4615-2105-1_1

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5876-3

  • Online ISBN: 978-1-4615-2105-1

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