PRESENTATION ON

HURDLE TECHNOLOGY
 Contents
Introduction
Hurdle Technology
Need of Hurdle Technology
Principle
Major Causes of Food Deterioration
Hurdles Used to Preserve Food
Hurdle effect
Potential Hurdles in Food Preservation
Application of Hurdle Technology
Conclusion
 Introduction
Hurdle technology means combining various "hurdles" so as
to achieve a safe product with optimal shelf life and an
acceptable taste and consistency. Some examples of such
hurdles include salt, reduced pH, reduced water activity, heat
treatment and packaging.

An effective combination of different hurdles can work in

synergy and thereby provide a good antibacterial effect even
though the "height" (level) of each individual hurdle may be
small. 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.
 Hurdle technology
Hurdle technology has been defined by Leistner (2000) 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.
Also known as Combined method technology.
It is developed for limiting the growth of microorganisms in non-
sterile foods
Combined effects of preservation methods > sum of effects
individually or large amounts of a single factor
Hurdle Technology
Need Of Hurdle Technology
Consumers are demanding for fresh, natural and
minimally processed food products.

Ongoing trend has been eat out and to consume ready

to eat foods.
 Principle
Preservative factors or hurdles disturb the homeostasis
of microorganisms.
Microorganisms should not be able to jump over all
the hurdles present in the food product.
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 significant to
the microbial stability
 Major Causes of Food
Deterioration
Bacteria, Yeasts, Moulds (load)
Enzymes, Chemical reactions
Infestation (Insects, Parasites,
Rodents)
Moisture loss/gain
Reaction with oxygen
Reaction with light
Time
Temperature
 Hurdles used to Preserve Foods

A. Physical hurdles :-
. Aseptic packaging
. High temperatures (Blanching, Pasteurization,
Sterilization, Extrusion, Baking, Frying)
. Ionic radiation
. Low temperature (Chilling, Freezing)
. Modified atmospheres
Hurdles used to Preserve Foods
B. Physico-chemical hurdles :-
. Carbon dioxide
Oxygen
. Ethanol Ozone
. Lactic acid Phenols
. Low pH Salt
Smoking
. Low Redox Potential Sodium nitrite/nitrate
. Low Water Activity Sodium / Potassium sulphite
. Organic acids Spices and Herbs
 Hurdle Effect
All hurdles at the same
intensity

All hurdles at different

intensity

Low initial microbial load

good hygienic practice

High initial microbial load

Low initial microbial load

more nutrients
 Potential Hurdles in Food
Preservation
1. High temperature
2. Low temperature
3. Low water activity
4. Increased Acidity
5. Controlled Oxygen
6. Preservatives
7. Competitive microflora
 Hurdles in Food Preservation
1. High Temperature
i. Pasteurization
. Mild heat treatment (e.g., 63oC for 30 min in
milk)
. Destroys vegetative pathogens (disease-
causing microbes)
. High product quality
. Reduces total microbial load, increases
shelf-life
. Usually combined with other hurdles (e.g.,
refrigeration)
 Hurdles in Food
Preservation
ii. Sterilization
. Complete destruction of
microorganism.
. Low-acid foods (e.g., vegetables,
meats)
. Severe heat treatment
. Destroys spores
. Gives "shelf-stable" product
. Some nutrient, quality destruction
(colour, flavour, texture)
 Hurdles in Food
Preservation
2. Low Temperature
i. Refrigeration
. Ideally 0oC to 4oC for most foods
. Short-term preservation (days to
weeks)
. High product quality (fresh, minimally
processed)
. Slows down microbial growth,
respiration
. Some pathogens can grow (e.g., C.
botulinum, Listeria)
 Hurdles in Food
Preservation
ii. Freezing
. Generally -18oC to -30oC
. Stops microbial growth
. Quality depends on product,
time, temperature
. Long-term preservation (months
to years)
. Slows down chemical reactions
. Must have good packaging
 Hurdles in Food
Preservation
3. Reduced Water Activity (aw)
. aw is water availability.
. Water is required for microbial growth.
. Pathogenic microorganism cannot grow at aw < 0.86
. Yeast & moulds cannot grow at aw <0.62
. Free water can be removed by concentration,
dehydration and freeze drying
. The lower the aw, the longer the storage life
 Hurdles in Food
Preservation
4. Increased Acidity (lowered pH)
. Acidity slows down growth of spoilage
organisms and pathogens
. Pathogens won't grow, spores won't
germinate at pH<4.5 (e.g., fruit juices,
sauerkraut)
 Hurdles in Food
5.Controlling Oxygen
Preservation
.Low oxygen inhibits growth of many spoilage
organisms.
.Anaerobic conditions required by some
pathogens (e.g., C. botulinum)
6.Preservatives
.Inhibit bacteria, yeasts, moulds
.Used at low levels (mg/kg) for specific
applications e.g., benzoate (soft drinks),
propionate (baked goods), nitrites (meats),
sulfites (wine), ascorbate (juices)
 Hurdles in Food
Preservation
7. Competitive Micro organisms

. Good" bacteria inhibit "bad"

(spoilers, pathogens)
May act by:
. Producing acid
. Producing antibiotics
(bacteriocins) e.g., lactic acid
bacteria (sauerkraut, yogurt)
 Application of Hurdle
technology
So far it has been used unintentionally in:-
1. Pickles pH + preservative (acid) + salt
2. Sausage aw + smoke + salt + spices +
preservatives
3. IMF (dried fruit, soft cookies) aw + heating
4. Pastirma salt + spices + aw + preservatives
 Application of Hurdles
in Food Preservation
Fermented dry salami
Sequence of hurdles ensures
stability at each stage. All
hurdles decline with time
except aw. Sequence of hurdles occurring during ripening
and storage of fermented salami

Nitrite inhibits pathogens Growth of other bacteria depletes

oxygen Low oxygen favours acid-producing competitive flora
Acid decreases pH aw hurdle gradually increases due to drying.
Application of Hurdles in Food
Preservation
Pasteurized process cheese spreads

These products have pH > 4.5 and aw

> 0.85.
For quality reasons, these products
cannot be given a sterilization
process.
Instead, the spreads are stabilized by
moderate levels of salt, decreased pH
and moisture.
 Advantages
Improves product quality and microbial safety.
Save money, energy & several other resources.
Food remains stable & safe, high in sensory &
nutritive value due to gentle process applied.
Doesnt effects the integrity of fruits.
Applicable in both large & small industries.
 Conclusion
With the growing economy there is an increased
demand for fresh and minimally processed food
products. Conventional food preservation methods are
based on single preservation parameter that makes
changes in the sensory and nutritional quality of the
food. The hurdle technology makes minimal sensory
and nutritional changes in the product which makes the
product more valuable and acceptable than obtained by
conventional methods and has become a boon for the
efficient preservation of food products.
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