Combination of Two or More of the Above methods or Hurdle Technology
Hurdle or barrier concept is based on synergistic action of preservatives and other treatments to preserve food. Hurdle in food is defined as the substance or the processing step or various preservation factors, inhibiting the growth of various microorganisms resulting in the death of microorganisms. Higher the hurdle, greater is the effect. The quantification of various factors in terms of pH, redox-potential, water activity, temperature, preservatives etc. gives the successful level of combination of hurdles, which lead to failure of growth and finally in death of microbes. Hurdle technology helps to give shelf stable food product, with superior quality and with fresh like characters.
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