Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality

"...the first work on hurdle technology in which all aspects, the possibilities, and the limitations of hurdle technology, are comprehensively outlined and evaluated." (Trade Review)

• 1—Introduction.- Current and Future Food Preservation Technologies.- Conclusion.- 2—The Hurdle Concept.- Hurdle Effect.- Hurdle Technology.- Total Quality.- Further Dimensions of Hurdle Technology.- 3—Basic Aspects.- Homeostasis.- Metabolic Exhaustion.- Stress Reactions.- Multitarget Preservation.- 4—Hurdles in Foods.- Major Hurdles.- Additional Hurdles.- 5—Predictive Microbiology.- Background.- Status and Value of Predictive Modeling.- Relevance to Hurdle Technology.- 6—Food Design and Risk Assessment.- Integrated Approach.- User Guide for Food Design.- Risk Assessment.- 7—Applications in Industrialized Countries.- Raw Materials.- Fermented Foods.- Heated Foods.- Chilled Foods.- Healthful Foods.- Packaging of Foods.- Future Food Preservation.- 8—Applications in Developing Countries.- Principles of Food Preservation in Developing Countries.- Recent Applications of Hurdle Technology in Developing Countries.- Latin America.- India.- China.- Africa.- 9—Legislatory Status.- Chilled Pasteurized Foods.- Canned Meat Products.- Built-in Safety Hurdles for Foods.- Labeling.- 10—Conclusions and Perspectives.- Potential for the Wider Use of Hurdles.- Multitarget Preservation.- Metabolic Exhaustion.- Modeling of Hurdle Preservation Systems.- Hurdles and New and Emerging Preservation Technologies.- Cost, Convenience, and Sustainability.- Control of Nonmicrobiological Quality Deteriorations.- Hurdles in Animals, Food, and Man.- Linkage of Hurdle Technology with Other Concepts.- Implementation.- References.