Podcast
Questions and Answers
What is the definition of hurdle technology?
What is the definition of hurdle technology?
- The removal of all microorganisms from preserved food
- The combination of preservation techniques to establish hurdles that microorganisms cannot overcome (correct)
- The use of single preservation methods to establish a series of preservation factors
- The application of extreme heat treatment to preserve food
Which method requires extremes to be effective as a single preservation method?
Which method requires extremes to be effective as a single preservation method?
- High concentration of chemical preservatives (correct)
- Freezing
- Dehydration
- Direct/Indirect Acidification
Which hurdle is categorized as a physicochemical preservation hurdle?
Which hurdle is categorized as a physicochemical preservation hurdle?
- Packaging film
- UV irradiation (correct)
- High temperature
- HHP (High Hydrostatic Pressure)
Which preservation hurdle is microbially derived?
Which preservation hurdle is microbially derived?
Which method is not categorized as a potential preservation hurdle?
Which method is not categorized as a potential preservation hurdle?
Which factor is considered as a physical preservation hurdle?
Which factor is considered as a physical preservation hurdle?
What are some examples of hurdles in preservation technology?
What are some examples of hurdles in preservation technology?
What is the most important factor for high- and intermediate-moisture foods in hurdle technology?
What is the most important factor for high- and intermediate-moisture foods in hurdle technology?
In which practical example is adequate control of Listeria monocytogenes achieved?
In which practical example is adequate control of Listeria monocytogenes achieved?
What does the interaction of hurdles in preservation technology consider?
What does the interaction of hurdles in preservation technology consider?
In Hurdle Technology, what is the storage life for shelf-stable products (SSP)?
In Hurdle Technology, what is the storage life for shelf-stable products (SSP)?
What is the heat treatment duration for liver, blood, and Bologna-style sausages in SSP?
What is the heat treatment duration for liver, blood, and Bologna-style sausages in SSP?
What does traditional Italian SSP have an aw of?
What does traditional Italian SSP have an aw of?
What does high moisture meats (aw > 0.90) refer to in Hurdle Technology?
What does high moisture meats (aw > 0.90) refer to in Hurdle Technology?
In hurdle technology, which of the following is considered a physicochemical preservation hurdle?
In hurdle technology, which of the following is considered a physicochemical preservation hurdle?
What preservation method requires extremes to be effective as a single preservation method in hurdle technology?
What preservation method requires extremes to be effective as a single preservation method in hurdle technology?
Which of the following is NOT considered a potential physical preservation hurdle in hurdle technology?
Which of the following is NOT considered a potential physical preservation hurdle in hurdle technology?
What is the deliberate combination of existing and novel preservation techniques in order to establish a series of hurdles that microorganisms should not be able to overcome?
What is the deliberate combination of existing and novel preservation techniques in order to establish a series of hurdles that microorganisms should not be able to overcome?
Which of the following is a microbially derived potential preservation hurdle in hurdle technology?
Which of the following is a microbially derived potential preservation hurdle in hurdle technology?
In the context of preservation hurdles, what is the main disadvantage of using hurdle technology?
In the context of preservation hurdles, what is the main disadvantage of using hurdle technology?
What is the most important consideration for achieving adequate control of Listeria monocytogenes in a chilled product using hurdle technology?
What is the most important consideration for achieving adequate control of Listeria monocytogenes in a chilled product using hurdle technology?
Which characteristic is essential for applying hurdle technology to high- and intermediate-moisture foods?
Which characteristic is essential for applying hurdle technology to high- and intermediate-moisture foods?
What combination of factors could be used to achieve adequate control of Listeria monocytogenes in a chilled product through hurdle technology?
What combination of factors could be used to achieve adequate control of Listeria monocytogenes in a chilled product through hurdle technology?
What is the primary purpose of achieving a low Eh in addition to other hurdles in shelf-stable products (SSP)?
What is the primary purpose of achieving a low Eh in addition to other hurdles in shelf-stable products (SSP)?
Study Notes
Hurdle Technology Definition
- Hurdle Technology is the deliberate combination of existing and novel preservation techniques to establish a series of hurdles that microorganisms cannot overcome.
Types of Hurdles
- Physicochemical preservation hurdle: pH, aw, Eh, temperature
- Microbially derived preservation hurdle: bacteriocins, enzymes
- Physical preservation hurdle: temperature, pressure, radiation
Hurdle Technology Principles
- Requires extremes to be effective as a single preservation method
- Combination of hurdles to achieve preservation
- Interaction of hurdles considers the cumulative effect of multiple hurdles
Preservation Hurdles
- pH: a physicochemical preservation hurdle
- aw: a physicochemical preservation hurdle
- Temperature: a physical preservation hurdle
- Radiation: a physical preservation hurdle
- Pressure: a physical preservation hurdle
- Bacteriocins: a microbially derived preservation hurdle
- Enzymes: a microbially derived preservation hurdle
Examples of Hurdles
- Heat treatment
- Storage life
- aw control
- pH control
High- and Intermediate-Moisture Foods
- Most important factor: aw control
- Characteristic: aw > 0.90 (high moisture), aw < 0.90 (intermediate moisture)
Shelf-Stable Products (SSP)
- Storage life: long-term
- Heat treatment duration: 30 minutes for liver, blood, and Bologna-style sausages
- Traditional Italian SSP: aw < 0.95
Listeria monocytogenes Control
- Most important consideration: aw control
- Combination of factors: aw control, temperature control, pH control, and other hurdles
Disadvantages
- Main disadvantage: increased complexity of preservation process
Primary Purpose of Low Eh
- To achieve preservation in addition to other hurdles in SSP
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Description
Learn about Leistner's concept of hurdle technology and the deliberate combination of preservation techniques to create barriers for microorganisms. Understand the use of single preservation methods and their effectiveness in producing safe, unspoiled foods.
