hurdle technolgy

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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