What is hurdle technology in food processing?

Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or controlled. This means the food products will be safe for consumption, and their shelf life will be extended. These approaches can be thought of as “hurdles” the pathogen has to overcome if it is to remain active in the food.

What is hurdle technology?

Hurdle technology is a method of ensuring the safety of foods by eliminating or controlling the growth of pathogens, making the food safe for consumption and extending its shelf life through the application of a combination of technologies and approaches.

What is the difference between preservation technology and hurdle technology?

Many food preservation methods are used to control the growth of microorgan isms. The consumer prefers fresh, natural, and healthy foods. Hurdle technology involves the combination of a number of milder preservation factors to achieve an enhanced level of product quality, safety, and stability.

What is hurdle technology in fish preservation?

are used to control the growth of microorganisms and delay spoilage of fish products. Hurdle technology advocates the deliberate combination of existing and novel preservation techniques in order to establish a series of preservative factors (hurdles) that microorganisms are unable to overcome, as illustrated in Fig.

What are the types of hurdle technology?

There are more than 60 potential hurdles those can be used for food preservation but the most important hurdles used are :

• Temperature(high or low)
• Water Activity (aw)
• Acidity(ph)
• Redox Potential (Eh)
• Chemical Preservatives ( Ex-nitrite, sorbate, sulfide)
• Competitive Microorganisms (Ex-lactic acid bacteria)

What is hurdle technology and why it is preferred?

Hurdle Technology is an integrated approach in modern food preservation for safe, stable and nutritious food. This concept is successfully used in many countries for mild and effective preservation of food.

What is hurdle technology PDF?

Hurdle technology is the application of selected processing techniques incombination to preserve a product. Hurdle technology acts by exhausting bacterial cellsas each hurdle that is applied requires the cells to use energy to maintain their internalpH, osmotic pressure and keep toxic molecules out.

What is the future best technology to preserve fish products?

Pasteurization.

Who invented hurdle technology?

Leistner
The term hurdle technology was first coined by Leistner in 1978 to describe “the deliberate combination of existing and novel preservation techniques in order to establish a series of preservative factors (hurdles) that any microorganism present should not be able to overcome” [19].

Which is a physical hurdle?

PHYSICAL HURDLES • Aseptic packaging, electromagnetic energy ,high temperatures ,blanching, pasteurization, sterilization, evaporation, extrusion, • Ionic radiation, low temperature (chilling freezing), modified atmospheres, packaging • Films (including active packaging, edible coatings), photodynamic inactivation.

Who discovered hurdle technology?

In 1976, Leistner introduced the term “Hurdle effect”. Leistner and co-workers acknowledged that the hurdle concept illustrates the well – known fact that the complex interactions of temperature, water activity, pH, redox potential, etc. are significant for the microbial stability of foods [4].