Advance food preservation technology

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. Hurdle technology usually works by combining more than one approach. These approaches can be thought of as “hurdles” the pathogen has to overcome if it is to remain active in the food. The right combination of hurdles can ensure all pathogens are eliminated or rendered harmless in the final product. Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the acidity, lowering the water activity or redox potential, or the presence of preservatives. Each hurdle aims to eliminate, inactivate or at least inhibit unwanted microorganisms. Common salt or organic acids can be used as hurdles to control microbial activity in food. Many natural antimicrobials such as nisin, natamycin and other bacteriocins, and essential oils derived from rosemary or thyme, also act like food hurdle.

By – Deeksha Semwal
Agriculture Department
Uttaranchal (P.G.) College Of Bio-Medical Sciences & Hospital