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- Hurdle_technology abstract "Hurdle technology is 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. These approaches can be thought of as \"hurdles\" the pathogen has to overcome if it is to remain active in the food. The right combination of hurdles can ensure all pathogens are eliminated or rendered harmless in the final product.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. The organoleptic quality of the food refers to its sensory properties, that is its look, taste, smell and texture.Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the acidity, lowering the water activity or redox potential, or the presence of preservatives. 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.".
- Hurdle_technology wikiPageID "31236318".
- Hurdle_technology wikiPageLength "7088".
- Hurdle_technology wikiPageOutDegree "65".
- Hurdle_technology wikiPageRevisionID "656187969".
- Hurdle_technology wikiPageWikiLink Acid.
- Hurdle_technology wikiPageWikiLink Active_packaging.
- Hurdle_technology wikiPageWikiLink Antibiotics.
- Hurdle_technology wikiPageWikiLink Asepsis.
- Hurdle_technology wikiPageWikiLink Bacillus.
- Hurdle_technology wikiPageWikiLink Bacteriocin.
- Hurdle_technology wikiPageWikiLink Baking.
- Hurdle_technology wikiPageWikiLink Biopreservation.
- Hurdle_technology wikiPageWikiLink Blanching_(cooking).
- Hurdle_technology wikiPageWikiLink Category:Food_preservation.
- Hurdle_technology wikiPageWikiLink Clostridium.
- Hurdle_technology wikiPageWikiLink Clostridium_botulinum.
- Hurdle_technology wikiPageWikiLink Curing_(food_preservation).
- Hurdle_technology wikiPageWikiLink Drying.
- Hurdle_technology wikiPageWikiLink Evaporation.
- Hurdle_technology wikiPageWikiLink Extrusion.
- Hurdle_technology wikiPageWikiLink Fermentation_in_food_processing.
- Hurdle_technology wikiPageWikiLink Flora.
- Hurdle_technology wikiPageWikiLink Food.
- Hurdle_technology wikiPageWikiLink Frozen_food.
- Hurdle_technology wikiPageWikiLink Fruit_preserves.
- Hurdle_technology wikiPageWikiLink Frying.
- Hurdle_technology wikiPageWikiLink Gram-positive_bacteria.
- Hurdle_technology wikiPageWikiLink Ionizing_radiation.
- Hurdle_technology wikiPageWikiLink Lactic_acid.
- Hurdle_technology wikiPageWikiLink Lactobacillales.
- Hurdle_technology wikiPageWikiLink Lactoperoxidase.
- Hurdle_technology wikiPageWikiLink Listeria.
- Hurdle_technology wikiPageWikiLink Maillard_reaction.
- Hurdle_technology wikiPageWikiLink Microorganism.
- Hurdle_technology wikiPageWikiLink modified_humidity_packaging.
- Hurdle_technology wikiPageWikiLink Natamycin.
- Hurdle_technology wikiPageWikiLink Nisin.
- Hurdle_technology wikiPageWikiLink Nitrite.
- Hurdle_technology wikiPageWikiLink Organic_acid.
- Hurdle_technology wikiPageWikiLink Organoleptic.
- Hurdle_technology wikiPageWikiLink PH.
- Hurdle_technology wikiPageWikiLink Pascalization.
- Hurdle_technology wikiPageWikiLink Pasteurization.
- Hurdle_technology wikiPageWikiLink Pathogen.
- Hurdle_technology wikiPageWikiLink Preservative.
- Hurdle_technology wikiPageWikiLink Reduction_potential.
- Hurdle_technology wikiPageWikiLink Refrigeration.
- Hurdle_technology wikiPageWikiLink Shelf_life.
- Hurdle_technology wikiPageWikiLink Sorbic_acid.
- Hurdle_technology wikiPageWikiLink Sterilization_(microbiology).
- Hurdle_technology wikiPageWikiLink Sulfite.
- Hurdle_technology wikiPageWikiLink Surface_finishing.
- Hurdle_technology wikiPageWikiLink Sushi.
- Hurdle_technology wikiPageWikiLink Synergy.
- Hurdle_technology wikiPageWikiLink Vitamin_C.
- Hurdle_technology wikiPageWikiLink Water_activity.
- Hurdle_technology wikiPageWikiLinkText "Hurdle technology".
- Hurdle_technology wikiPageWikiLinkText "hurdle technology".
- Hurdle_technology wikiPageWikiLinkText "multiple hurdle theory".
- Hurdle_technology wikiPageUsesTemplate Template:Food_preservation.
- Hurdle_technology wikiPageUsesTemplate Template:Reflist.
- Hurdle_technology subject Category:Food_preservation.
- Hurdle_technology hypernym Method.
- Hurdle_technology type Software.
- Hurdle_technology comment "Hurdle technology is 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. These approaches can be thought of as \"hurdles\" the pathogen has to overcome if it is to remain active in the food.".
- Hurdle_technology label "Hurdle technology".
- Hurdle_technology sameAs Q10527266.
- Hurdle_technology sameAs m.0gj90b5.
- Hurdle_technology sameAs Hurdleeffekten.
- Hurdle_technology sameAs Q10527266.
- Hurdle_technology wasDerivedFrom Hurdle_technology?oldid=656187969.
- Hurdle_technology isPrimaryTopicOf Hurdle_technology.