Article

Basic aspects of food preservation by hurdle technology

Federal Centre for Meat Research, Kulmbach, Germany.
International Journal of Food Microbiology (Impact Factor: 3.16). 05/2000; 55(1-3):181-6. DOI: 10.1016/S0168-1605(00)00161-6
Source: PubMed

ABSTRACT Hurdle 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. Since about 20 years the intelligent application of hurdle technology became more prevalent, because the principles of major preservative factors for foods (e.g., temperature, pH, a(w), Eh, competitive flora), and their interactions, became better known. Recently, the influence of food preservation methods on the physiology and behaviour of microorganisms in foods, i.e. their homeostasis, metabolic exhaustion, stress reactions, are taken into account, and the novel concept of multitarget food preservation emerged. In the present contribution a brief introduction is given on the potential hurdles for foods, the hurdle effect, and the hurdle technology. However, emphasis is placed on the homeostasis, metabolic exhaustion, and stress reactions of microorganisms related to hurdle technology, and the prospects of the future goal of a multitarget preservation of foods.

18 Followers
 · 
1,363 Views
  • [Show abstract] [Hide abstract]
    ABSTRACT: This study was conducted to confirm the synergistic inactivation effect of flower pollen when applied with heat treatment to Escherichia coli O157:H7. The reduction of the number of E. coli O157:H7 was monitored during heat treatment at 55, 57.5, 60, 62.5 and 65C. The D-values in the culture were D55 = 10.03 ± 0.59, D57.5 = 3.84 ± 0.05, D60 = 2.76 ± 0.19, D62.5 = 1.31 ± 0.20 and D65 = 1.04 ± 0.01 min, respectively, which were reduced to D55 = 3.13 ± 0.12, D57.5 = 3.02 ± 0.14, D60 = 1.80 ± 0.05, D62.5 = 1.11 ± 0.03 and D65 = 0.79 ± 0.01 min with the addition of pollen (80 mg/mL). The z-value without addition of pollen was 10.24C, which increased to 15.11C with addition of pollen. The D-values in ground pork were D55 = 5.59 ± 0.11, D57.5 = 2.58 ± 0.05, D60 = 2.07 ± 0.19, D62.5 = 1.30 ± 0.03 and D65 = 0.87 ± 0.02 min. When treated with the addition of pollen (150 mg/mL), the D-values decreased to D55 = 1.87 ± 0.05, D57.5 = 1.56 ± 0.02, D60 = 1.11 ± 0.01, D62.5 = 0.73 ± 0.01 and D65 = 0.50 ± 0.00 min. The z-value increased from 13.05C to 16.86C.Practical ApplicationsTo the best of our knowledge, this is the first study applying flower pollen as a natural antimicrobial additive to improve the effect of heat treatment at the time of the sterilization of a meat product. Flower pollen might be provided by cultivating plant resources. It implies that the cost of flower pollen could be dramatically reduced and the cost reduction with suitable degree of antimicrobial activity gives a great benefit to the users in the processed food industries.
    03/2015; DOI:10.1111/jfs.12182
  • Food Control 01/2015; 47:552-559. DOI:10.1016/j.foodcont.2014.07.058 · 2.82 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: The effects of physical and chemical sublethal treatments on the antibacterial activity of enterocin KP produced by Enterococcus faecalis KP against Escherichia coli O157:H7 and Salmonella Typhimurium were investigated. Enterocin KP was not active against intact cells of E. coli O157: H7 or S. Typhimurium. However, the use of enterocin KP together with ethylenediaminetetraacetic acid (50 mM), sodium tripolyphosphate (50 mM), sublethal heating (60 degrees C for 10 min), cold shock (-20 degrees C for 2 h), or acid stress (mixture of 40% lactic acid, 16% propionic acid, 16% acetic acid) in BHI medium decreased the cell number of E. coli O157: H7 by 7.27, 6.28, 3.39, 3.06, 4.20 log and S. Typhimurium by 7.21, 6.20, 3.64, 3.38, 3.98 log cfu/mL, respectively. The combination of enterocin KP with ethylenediaminetetraacetic acid decreased the cell number of E. coli O157: H7 in UHT milk to undetectable level, enterocin KP plus sodium tripolyphosphate or enterocin KP plus sublethal heating caused a reduction by 6.07 and 5.68 log cycles. The results of this study showed that enterocin KP could be applied as a biopreservative to inhibit E. coli O157: H7 and S. Typhimurium in combination with physical and food grade chemical hurdles.
    Turkish Journal of Biology 01/2014; 38(3):412-419. DOI:10.3906/biy-1310-69 · 1.22 Impact Factor

Preview

Download
39 Downloads
Available from