Basic aspect of food preservation by hurdle technology

Federal Centre for Meat Research, Kulmbach, Germany.
International Journal of Food Microbiology (Impact Factor: 3.08). 05/2000; 55(1-3):181-6. DOI: 10.1016/S0168-1605(00)00161-6
Source: PubMed


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.

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    • "Sonication and UV-C treatment are simple, reliable and cost-effective with improved efficiency (O'Donnell et al. 2010; Pala and Toklucu 2013). These technologies have different mode of microbial inactivation, therefore being potential choices for a hurdle concept (Leistner 2000). "
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    ABSTRACT: The increasing demand for fresh-like food products have spurred the development of non-thermal processing such as sonication and ultraviolet-c (UV-C) light treatment. In this study, freshly squeezed Chokanan mango juice was subjected to thermal treatment (at 90 °C for 30 and 60 s), sonication (for 15, 30 and 60 min at 25 °C, 40-kHz frequency) and UV-C treatment (for 15, 30 and 60 min at 25 °C). In addition, combination of sonication and UV-C treatment in a hurdle concept was also conducted. The effects of thermal and non-thermal treatments on phenolic compounds, antioxidant activity and sensory attributes were evaluated and compared with untreated juice (control) for 5 weeks under refrigerated storage (4 ± 1 °C). The results showed better retention of individual phenolic compounds in non-thermal-treated juice, when compared to the control and thermally treated juice. A significant enhancement in antioxidant activities were observed after non-thermal treatment. The sensory evaluation verified that non-thermal-treated juice was preferred more than thermally treated juice. The results obtained support the use of nonthermal treatments (ultrasound and UV-C) for better retention of quality and prolonged shelf life in Chokanan mango juice processing.
    Food and Bioprocess Technology 08/2015; 8(11). DOI:10.1007/s11947-015-1576-y · 2.69 Impact Factor
    • "Adaptation however, demands energy and once there are several hurdles to overcome the microorganisms can become exhausted. This strategy is applied in the food industry to inhibit microbial growth in freshly prepared foods [9]. The charm of a multiplehurdle disinfection approach is that the right combination of safe components can yield a synergistic effect [8]. "
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    ABSTRACT: The aim of this study is to investigate the disinfecting properties of a Modified Salt Solution (MSS) and calcium hydroxide (Ca(OH)2) in a non-direct-contact ex-vivo model. Seventy-four single-canal roots infected with Enterococcus faecalis were treated with 1% sodium hypochlorite (NaOCl) irrigation or with NaOCl irrigation with subsequent dressing with MSS or Ca(OH)2. After removal of the dressings, the roots were filled with bacterial growth medium and incubated for seven days to enable the surviving bacteria to repopulate the root canal lumen. Growth was determined by sampling the root canals with paper points before treatment (S1), after treatment (S2) and incubation after treatment (S3). The colony forming units were counted at S1 and S2. At S3, growth was determined as no/yes regrowth. The Kruskal-Wallis, McNemar and χ2 test were used for statistical analyses. At S2, in the NaOCl group, growth was found in 5 of 19 root canals. After the removal of MSS or Ca(OH)2 bacteria were retrieved from one root canal in both groups. At S3, repopulation of the root canals had occurred in 14 of 19 roots after sole NaOCl irrigation, 6 of 20 roots after MSS-dressing and in 14 of 20 roots after Ca(OH)2-dressing. MSS was more effective in preventing regrowth than Ca(OH)2 (P = 0.009). The Modified Salt Solution prevented regrowth in roots which indicates that it can eliminate persistent bacteria. Dressing the root canals with Ca(OH)2 did not provide additional disinfection after NaOCl irrigation. Copyright © 2015. Published by Elsevier Ltd.
    Journal of dentistry 07/2015; 43(10). DOI:10.1016/j.jdent.2015.07.015 · 2.75 Impact Factor
    • "Thus, despite the unquestionable utility and benefits of HPP for food treatment, complementary tools need to be investigated and established . Seeking simultaneous quality and safety, multi-hurdle technology appears to be a reasonable alternative (Leistner, 2000). Although the evident success of HPP technology as a non-thermal application for food preservation, recent literature has highlighted a promising trend of the combined use of HPP plus natural antimicrobials (NA's) (Alba, Bravo, & Medina, 2013; Bevilacqua, Corbo, & Sinigaglia, 2012; Liu et al., 2012; Marcos, Aymerich, Garriga, & Arnau, 2013). "
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    ABSTRACT: Although clear benefits of high pressure processing (HPP) as a non-thermal preservation method have been already established, recent literature has highlighted a promising trend of the combined HPP application plus antimicrobials obtained from natural sources. As a major improvements has been pointed out that effective inactivation rates may be reached at mild HPP set ups, assuring reduced costs at initial equipment installation (less robust units and valves) and upkeep, and maximizing processing output by effective shortened cycles (higher productivity in cycles/per hour). Less intense HPP cycles in pressure/dwell times results in increased freshness and global quality of HPP processed food.
    Trends in Food Science & Technology 06/2015; 45(1). DOI:10.1016/j.tifs.2015.05.007 · 4.65 Impact Factor
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