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Crit Rev Food Sci Nutr. 2016;56(4):641-9. doi: 10.1080/10408398.2012.761594.

Effect of Hurdle Technology in Food Preservation: A Review.

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a Department of Chemical Engineering, Indian Institute of Technology , Kanpur , India.
b National Productivity Council , Utpadakta Bhawan, New Delhi , India.
c Department of Agriculture Process & Food Engineering, Allahabad Agricultural Institute, Deemed University , Allahabad , India.


Hurdle technology is used in industrialized as well as in developing countries for the gentle but effective preservation of foods. Hurdle technology was developed several years ago as a new concept for the production of safe, stable, nutritious, tasty, and economical foods. Previously hurdle technology, i.e., a combination of preservation methods, was used empirically without much knowledge of the governing principles. The intelligent application of hurdle technology has become more prevalent now, because the principles of major preservative factors for foods (e.g., temperature, pH, aw, Eh, competitive flora), and their interactions, became better known. Recently, the influence of food preservation methods on the physiology and behavior of microorganisms in foods, i.e. their homeostasis, metabolic exhaustion, stress reactions, are taken into account, and the novel concept of multi-target food preservation emerged. The present contribution reviews the concept of the potential hurdles for foods, the hurdle effect, and the hurdle technology for the prospects of the future goal of a multi-target preservation of foods.


Hurdle technology; food preservation; homeostasis; metabolic exhaustion; stress reactions

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