Hurdle Technology

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 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. Each hurdle aims to eliminate, inactivate or at least inhibit unwanted microorganisms. Common salt or organic acids can be used as hurdles to control microbials in food. Many natural antimicrobials such as nisin, natamycin and other bacteriocins, and essential oils derived from rosemary or thyme, also work well.

  • Global food ethics
  • Community health, wellness and food
  • FDA, food labeling guidelines and meanings
  • Integrated approaches to food allergen
  • Allergy risk management

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