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The Local Food Environments

  • Aleardo Zaccheo
  • Eleonora Palmaccio
  • Morgan Venable
  • Isabella Locarnini-Sciaroni
  • Salvatore Parisi
Chapter

Abstract

Food conservation is one of the first examples of microbial environments manipulated by humans. Humans have applied “hurdles” to spoiling and pathogenic microbes such as salting-drying, acidification, fermentation, osmotic pressure, oxygen exclusion, heating, chilling, natural preservatives, alone and more recurrently in combinations for centuries. Traditional empirical methods represent an enormous wealth of cultural diversity in food preservation. Hurdle technology combines tradition and science with multiple hurdles, which act synergistically against spoilage and pathogenic organisms in traditional as well as in most modern foods produced and preserved around the world.

Keywords

Hurdles Synergistic effect Water activity (awpH Food preservatives Shelf life Survival tests Challenge tests Stability tests Lysozyme 

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Copyright information

© Springer International Publishing Switzerland 2017

Authors and Affiliations

  • Aleardo Zaccheo
    • 1
  • Eleonora Palmaccio
    • 1
  • Morgan Venable
    • 2
  • Isabella Locarnini-Sciaroni
    • 3
  • Salvatore Parisi
    • 4
  1. 1.bioethica food safety engineering sagl.Lugano-PregassonaSwitzerland
  2. 2.Consultant Registered DieticianMedegliaSwitzerland
  3. 3.Salumificio Sciaroni S.A.SementinaSwitzerland
  4. 4.Industrial ConsultantPalermoItaly

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