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The Hurdle Technology Metaphor Revisited
Food Engineering Reviews, 2020In the original and variants of the hurdle technology metaphor, factors affecting a food preservation process’s efficacy are represented by horizontally spaced athletic hurdles that the targeted microbes have to overcome or expire. But while the utility of combined preservation methods and exploiting synergism is not in doubt, there are issues with the
M. Peleg
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Hurdle Technology in Food Preservation
2014Most of the food products in the market are preserved (i.e. retained its stability) based on more than one hurdle or preservation method. In order to determine the food stability, two questions need to be asked: what target attribute(s) needs to be achieved in the microbial, chemical, bio-chemical and physical changes; and what is the required time ...
M. Rahman
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Basic aspects of food preservation by hurdle technology
International Journal of Food Microbiology, 2000Hurdle technology is used in industrialized as well as in developing countries for the gentle but effective preservation of foods. Previously hurdle technology, i.e., a combination of preservation methods, was used empirically without much knowledge of the governing principles.
L. Leistner
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Hurdle Technology Using Ultrasound for Food Preservation
2017Fil: García Carrillo, Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Guerrero, Sandra N. +3 more
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2014
Food-borne illness as an outcome after the ingestion of contaminated food products indicates a broad group of illnesses caused by pathogenic microorganisms, chemical and physical contaminants that can contaminate food at several points during production and preparation process. Although the research in this field has been very intensive during the last
S. Mukhopadhyay, L.G.M. Gorris
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Food-borne illness as an outcome after the ingestion of contaminated food products indicates a broad group of illnesses caused by pathogenic microorganisms, chemical and physical contaminants that can contaminate food at several points during production and preparation process. Although the research in this field has been very intensive during the last
S. Mukhopadhyay, L.G.M. Gorris
+5 more sources
Critical reviews in food science and nutrition, 2020
Modern food processing environment provides an ideal condition for biofilms formation by foodborne and spoilage microorganisms on different food contact surfaces.
Lei Yuan +4 more
semanticscholar +1 more source
Modern food processing environment provides an ideal condition for biofilms formation by foodborne and spoilage microorganisms on different food contact surfaces.
Lei Yuan +4 more
semanticscholar +1 more source
, 2021
The present investigation explored the potential of multiple hurdle interventions to reduce bacterial populations on beef surfaces, thereby improving the quality and shelf stability of raw beef during refrigerated storage. Purposely, clove essential oil,
Anum Ishaq, Q. Syed, P. Ebner, H. Rahman
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The present investigation explored the potential of multiple hurdle interventions to reduce bacterial populations on beef surfaces, thereby improving the quality and shelf stability of raw beef during refrigerated storage. Purposely, clove essential oil,
Anum Ishaq, Q. Syed, P. Ebner, H. Rahman
semanticscholar +1 more source