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7/29/2019 Hurdle Technolgy
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HURDLE TECHNOLOGY
Nancy C. Beltran
Charlene Mae R. Detera
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DEFINITION
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.
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as an intelligent combination of hurdles
which secures the microbial safety and
stability as well as the organoleptic and
nutritional quality and the economic viability
of food products. (Leistner,2000)
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Also known as combined
method technology.
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Examples of Hurdles in Food System
high temperature during processing
low temperature during storage
increasing the acidity
lowering the water activity or redox potential
or the presence of preservatives.
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According to the type of pathogens and
how risky they are, the intensity of the
hurdles can be adjusted individually to meet
consumer preferences in an economical way,
without compromising the safety of the
product.
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Aims
Each hurdle aims to eliminate, inactivate or at least
inhibit unwanted microorganisms. Common salt or
organic acids can be used as hurdles to controlmicrobials in food. Many natural antimicrobials such
as nisin, natamycin and other bacteriocins, and
essential oils derived from rosemary or thyme, also
work well.
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Principal hurdles used for food preservation
Parameter Symbol Application
High Temperature F Heating
Low Temperature T Chilling, freezing
Reduced water activity aw Drying, curing, conserving
Increased acidity pH Acid addition or formation
Reduced redox potential
Eh Removal of oxygen or addition of ascorbate
Bio preservatives Competitive flora such as microbial
fermentation
Other preservatives Sorbates, sulfites, nitrites
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The example shown in Fig. 1a represents a
food containing six hurdles: high temperature
during processing(F value), low temperature
during storage (t value), low water activity
(aw), acidity (pH) and low redox potential
(Eh), as well as preservatives in the product.
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More likely, hurdles are of different
intensity, as in the second example (see Fig.
1b), where aw, and preservatives are the
main hurdles and storage temperature , pH
and Eh are minor hurdles. If there are only a
few microorganism at the start.
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Application
The microbial safety and stability as well
as the sensory and nutritional quality of most
preserved foods are based sometimes on one
, but more often in several, preservative
factors, for which the names Hurdles has
been coined.
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Types of Hurdles used for food
preservation
Types of Hurdle Examples
Physical Aseptic packaging, electromagnetic
energy, high temperatures, lowtemperature, modified atmospheres,
packaging films, photodynamic
inactivation, ultra-high pressures,
ultrasonication, ultraviolet radiation
Physicochemical Carbon dioxide, ethanol, lactic acid,lactoperoxide, low pH, low redox
potential, low water activity
Microbial Antibiotics, bacteriocins, competitive
flora, protective cultures
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Applications
to achieve safe but minimal processing of foods
(fresh like and convenient)
To help ensure chilled food safety (design of
built-in hurdles that become active in case of
temperature abuse);
In fermented food (with stability and safety
often based on a sequence of hurdles);
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for healthy foods (balanced hurdles that secure
microbial stability even in foods with reduced
levels of fats, salt, sugar, preservatives, etc.)
To encourage less over packaged foods (the
replacement of sophisticated but sometimes
wasteful active or smart packaging by more
environmentally friendly packaging)
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further improvements in ultraclean or
aseptic packaging that help foster the
application of very mild but still effectivehurdle techniques;
The development of foods that demand less
potentially undesirable preservatives(e.g.sulfite, nitrate);
Less energy usage (e.g., for chilling or
freezing during storage by the introduction ofmore ambient- stable, hurdle-preserved
foods)
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microbial decontamination of raw materials
such as carcass meat, fruits, and vegetables
by microbe-inactivating hurdles (e.g., steam,
hot water, alkaline phosphates, lactic and
acetic acids)
Improved and strengthened defense lines
against food poisoning
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Principles of Hurdle Technology
Preservative factors or hurdles disturb the
homeostasis of microorganisms.
Microorganisms should not be able to jump
overall the hurdles present in the food
product.
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Preservative factors prevents microorganisms
from multiplying and causing them to remain
inactive or even die.
The hurdle concept illustrates that complex
interactions of temperature, water activity, pH
etc. are significantly to the microbial stability.
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Significance of Hurdle Technology
Improves product quality and microbial safety.
Save money, energy and several other Resources
Food remains stable & Safe, high in sensory and
nutritive value due to gentle process applied.
Doesnt effects the integrity of food pieces
(fruits)
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Manufacturing of new products according to
the need of processors and consumers.
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Advantages
achieving safe and tasty products of high
quality.
To block the growth of microorganisms by
creating a variety of barriers
in developing countries, hurdle technology
has proved useful in the creation of novel
foods.
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Disadvantage
A poor combination of hurdles may have
an antagonistic effect, however, so that the
effect of the combination is less than if any of
the individual hurdles had been used alone.
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