文献类型：期刊文献

英文题名：Hurdle Technologies

作者：Wu, Yufan[1]; Wang, Xiang[2]

机构：[1] Centre of Analysis and Test, School of Chemistry & Molecular Engineering, East China University of Science and Technology, Shanghai, China; [2] School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China

年份：2025

起止页码：239

外文期刊名：Antimicrobial Strategies in the Food System: Updates, Opportunities, Challenges

收录：EI(收录号：20254719572266)

语种：英文

外文关键词：Agri-food - Food chemistry - Food industry - Food ingredients - Food microbiology - Food preservation - Food Science - Processed foods - Shelf life - Thermal processing (foods)

摘要：Hurdle technology, a synergistic combination of various preservation methods, presents a promising solution for enhancing food safety and quality. By creating a challenging environment for microbial survival, this approach effectively enhances food safety, extends shelf life, and preserves sensory attributes. This chapter introduces the hurdles used in the food industry and explores the underlying mechanisms that contribute to the efficacy of hurdle technology. The effects of novel preservation technological advancements, such as non-thermal treatments and innovative preservation techniques, is discussed in relation to consumer demand for minimally processed foods. Specific applications across diverse food categories, including meat, fruits, vegetables, and aquatic products, illustrate the versatility of hurdle technology in optimizing processing techniques. This chapter underscores the significance of hurdle technology in advancing food science and technology, demonstrating its ability to deliver safer, higher-quality food products. ? 2025 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG.