HURDLE TECHNOLOGY

HURDLE TECHNOLOGY
HURDLE TECHNOLOGY

Hurdle technology advocates the deliberate combination of existing and

Hurdle technology advocates the deliberate combination of existing and
novel preservation techniques in order to establish a series of preservative
novel preservation techniques in order to establish a series of preservative
factors (hurdles) that any microorganisms should not be able to overcome.
factors (hurdles) that any microorganisms should not be able to overcome.

Consumer demand for more natural and fresh-like foods, which urges food
Consumer demand for more natural and fresh-like foods, which urges food
manufacturers to use only mild preservation techniques (e.g. refrigeration,
manufacturers to use only mild preservation techniques (e.g. refrigeration,
modified-atmosphere packaging and biopreservation), which makse the
modified-atmosphere packaging and biopreservation), which makse the
preservation even greater difficult task.
preservation even greater difficult task.
 Commonly used hurdles

•High
•HighTemperature
Temperature
•Low
•Lowtemperature
temperature
•Low
•Lowwater
wateractivity
activity
•Acidicity
•Acidicity
•Low
•Lowredox
redoxpotential
potential
•Competative
•Competativemicroorganisms
microorganisms
•Preservatives
•Preservatives
 Potential Hurdles for use in fish preservation

Physical hurdles Microbially derived hurdles

Physico chemical hurdle Miscellaneous hurdles

 Physical hurdles Physico chemical hurdle
 High Temperature: Sterilization, •Low water activity (aw)
Pasteurization and Blanching •Low pH & redox potential (Eh)
 Low temperature : Chilling and
•Salt
Freezing
 Ultraviolet radiation •Nitrite
•Nitrate
 Ionizing radiation
•Carbon dioxide
 Electromagnetic energy ( Microwave •Oxygen
energy, Radio frequency energy, •Ozone
Oscillating magnetic field pulses and
High electric field pulses) •Organic acids
 Photodynamic inactivation •Lactic acid
•Lactate
 Ultra high pressure
•Acetic acid
 Ultrasonication •Acetate
 Packaging film (Plastic, multi layer, •Ascorbic acid
active coating and edible coating) •Sulphate
 Modified atmospheric packaging (Gas •Smoking
packaging, Vacuum packaging, •Phosphates
Moderate vacuum and active
packaging) •Glucono lctones
 Aseptic packaging •Phenols
•Chelators
 food microstructure
•Surface treatment agents
•Ethanol
•Propyle glycol
•Maillard reaction products
•Spices & Herbs
•Lactoperoxidas & Lysozyme
Microbially derived hurdles Miscellaneous hurdles

 Competitive flora  Monolaurin

 Protective cultures  Free fatty
acids
 Bacteriocins
 Chitosan
 Antibiotics
 Chlorine
Advantages and disadvantages of Hurdle technology
Hurdle Advantage Disadvantage
Low dose irradiation In active vegetative Microbial spores resistant
microorganisms Consumer resistance
In package treatment Capital costs
Additional shelf life

Modified atmospheric packaging Reduces oxidation and microbial No significant effect on pathogen
spoilage

Freezing Longer shelf life Thawing required

Higher costs

High hydrostatic pressure In- package treatment Spores resistant

Possibility of textural changes

Chemicals (pH, salt, spices) Low cost Impact on sensory quality

Protective cultures Effective against spore formers Cost of handling cultures
Heat sensitivity

Bacteriocins Many are heat stable Inconsistency of inhibitory effect

Effective against spore formers Decompose during storage