This document discusses hurdle technology, which is a novel approach for food preservation that uses a combination of preservation factors or "hurdles" to inhibit microbial growth and spoilage. Some key points: - Hurdle technology aims to preserve foods while maintaining sensory and nutritional quality better than conventional single-hurdle methods. It uses mild preservation techniques in combination for a synergistic effect. - Common hurdles include reduced temperature, increased acidity or salt levels, reduced water activity, and use of preservatives or competitive microbes. The right combination of hurdles can ensure microbial safety and stability as well as quality of the food. - Hurdle technology has been applied successfully to extend the shelf life of

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2. 20 BEVERAGE & FOOD WORLD - Vol. 44 - No. 1 - JANUARY 2017
Hurdle Technology : A novel approach
for Food Preservation
Mahendra Pal*, Abiy Shimelis*, Wondu Mamo**, Amit M. Barot***, Suneeta V. Pinto***, J. P. Prajapati ***
*College of Veterinary Medicine, Addis Ababa University, Post Box No.34,Debre Zeit, Ethiopia
**Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, New Zealand
*** Dept. of Dairy Processing and Operations, SMC College of Dairy Science, Anand Agricultural University, Anand-388110, Gujarat
Email: palmahendra2@gmail.com
ABSTRACT
In the modern era of development, people demand for
a food with minimum changes in sensory and
nutritional attributes, has led to the emergence of
hurdle technology in the field of food
technology.Hurdle technology is a new concept in the
preservation of foods of plant as well as animal origin.
This technology is used in many countries of the world,
including India. The factors used for food preservation
are known as hurdles. A combinationof hurdles such
as heat, refrigeration, preservatives, irradiation etc. is
applied to inhibit or eliminate the growth of microbes,
which can either cause spoilage of food or result in
food poisoning. It is imperative to use at least two or
three hurdles in the system to control organisms. Each
hurdle puts the microorganisms in a hostile
environment so that no multiplication can occur in the
food, and thereby, extend the shelf life of the food
products. It is pertinent that right combination of
hurdles can ensure the total freedom from microbes
and therefore, secure microbial safety, stability,
organoleptic, and nutritive quality of the food. Hurdle
technology can deliver the stable and ready to eat meat
products to the mountaineers, and space scientists.
The multi-targeted preservation of foods could be an
efficient approach in food processing industries.
Attempts should be made to develop more hurdles,
which can be safely and effectively used to enhance
the quality and safety of various foods. It is
recommended that hurdle technology may be an
important key to food preservation in the future.
Key words: Food, Hurdle technology, Microbes, Preservation, Quality,
Safety
INTRODUCTION
Since the time immemorial, man is dependent on food for
survival. A variety of food from plant and animal origin
including poultry, egg, fish and sea-foods are consumed by
humans for growth, health, pleasure and satisfaction besides
satisfying nutritional needs (Pal, 2014). Foods of animal as
well as animal origin are highly perishable. Several foods,
especially dairy products are susceptible to microbial
This paper is dedicated to Dr. Kiran Bedi, Lieutenant Governor of Puducheery, The
India’s First Women IPS, who is globally known for her sincerity, honesty, hard work,
and dedication. She is honored with many awards, including Ramon Magsaysay Award.
spoilage due to unhygienic conditions adopted during the
manufacturing, handling, and packaging. It is estimated that
one third of the total harvested foods are spoiled and lost
before it is used (Pal, 2014). Hence, the preservation of
food is very important in order to avoid the huge financial
losses occurring due to deteriorative changes brought by
microbial, chemical, and physical process (Pal, 2014). The
main principle of preservation is to create unfavourable
conditions for the growth of microorganisms in food (Pal,
2014). The conventional preservation methods are based
on single parameter that makes changes in sensory and
nutritional quality of the food. However, hurdle technology
brings minimum sensory and nutritional changes in the food
that causes the product more valuable and acceptable than
obtained by conventional ways (Pal, 2014). Traditionally,
fermented sea foods, which are commonly used in Japan,
are a good example of hurdle technology. Hurdle technology
is defined as an intelligent combination of hurdles, which
secure the microbial safety and stability as well as retains
the organoleptic quality, nutritional benefit, and economic
viability of food products (Leistner, 2000).The microbial
safety and stability of most foods are based on an application
of preservation factors called “hurdles”, and the techniques
applying different hurdles is known as “ hurdle technology”
(Pal, 2014 ). The safety is the first attribute of a food, followed
by other quality. The shelf life is a period during, which a
food product maintains its microbiological safety and
suitability at a specified storage temperature (Pal, 2014).The
prime objective of this communication is to present the
application of hurdle technology for preservation of different
types of foods.
OBJECTIVES OF PRESERVATION
Several objectives of preserving the foods are listed as follow
(Pal, 2014).
1. To ensure the safety of food from microbes
2. To prevent the spoilage of food
3. To enhance the keeping quality of food
4. To control foodborne infections and intoxications
5. To extend the shelf life of food
6. To reduce economic losses
CRITERIA OF FOOD PRESERVATION TECHNIQUES
According to mode of action, the food preservation
techniques can be categorized into three.
1. Slowing down or inhibiting the chemical deterioration
and microbial growth

3. 21 BEVERAGE & FOOD WORLD - Vol. 44 - No. 1 - JANUARY 2017
2. Directly involving the bacteria, yeasts, moulds, and
enzymes
3. Avoiding re-contamination of food following and before
processing
Most of the current preservation techniques employed
for preservation of foods is related to any of these three
above mentioned criteria. Great efforts have been done
towards preventing the use of a single preservation
technique for food preservation to meet the requirement of
consumer. However, when it comes to food safety and shelf-
life, one has to look for some more complex procedure for
preserving the foods (Gould,1995; Pal, 2014).When the
preservation fails, the consequences range from minor
deterioration, such as colour loss, to food becoming
extremely hazardous (Gould,1995).
FUNDAMENTAL ASPECTS OF HURDLE TECHNOLOGY
The demand for fresh and good quality food products has
led to the emergence of hurdle technology. Several
mechanisms are crucial to hurdle technology. There are
four mechanisms by which hurdle technology affects the
growth of microbes in foods.
1. Homeostasis
In food preservation, homeostasis is the key
phenomenon.Homeostasis is the constant tendency of
organisms to maintain a stable and balanced internal
temperature. The preservative factors functioning as hurdles
can disturb the homeostasis mechanism to prevent the
microbe from multiplication and making them to remain
inactive or even die (Rasoet al.,1998).The low water activity,
low pH, and lower redox potential act on food synergistically.
The interference with homeostasis of microbes form an
attractive and logical focus for improvement if food
preservation techniques (Gould,1995). The effect of
preservation factors (hurdles) on the homeostasis of
microbes in various foods may be rewarding.
2. Metabolic Exhaustion
The microbes in hurdle treated stable products use their
energy for homeostasis, thereby, become metabolically
exhausted. This leads to auto-sterilization of food products.
Hence, microbiologically stable food becomes safe for
keeping at ambient room temperature (Pundir and Murtaza,
2015)
3. Stress Reaction
Synthesis of protective stress shock proteins is induced by
several factors, such as water activity, pH, heat, ethanol
etc.Exposure to multiple stresses can cause the organism
metabolically weak. Therefore, multi-target preservation of
foods can be the key to avoid synthesis of stress shock
proteins (Leistner, 2000).
4. Multitraget Preservation
The concept of multi-target preservation of food has been
introduced by Leistner (1995). The multi-target preservation
of food in which intelligently applied gentle hurdles will have
a synergestic effects. Therefore, application of several
hurdles simultaneously would lead to an optimal microbial
stability and effective food preservation (Leistner,1994).It
is pertinent to mention that multi-target attack of microbes
may be a promising approach in food microbiology
(Leistner,1995).
Types of Hurdles
A plethora of hurdles are employed in many countries of
the world to make the food safe to the consumers (Pal,
2014). Each hurdle aims to eliminate, inactivate or at least
inhibit undesirable organisms from the food for good quality
and high safety to the consumer. Common salt or organic
acids can be used as hurdle to control the microbes in food.
Many natural antimicrobials such as nisin, natamycin, and
other bacteriosins, and essential oils derived from rosemary
also work well (Leistner, 1995; Pal et al., 2014). A
comprehensive review on the role of bacteriosin as food
preservative is published by Pal and others in Beverage
and Food World (2014).The types of hurdles, namely
physical, physiochemical, and microbial, which are used
for the preservation of variety of foods, are briefly
summarized in tabular form (Ohlsson and Bengtsson, 2002).
1. Physical: Ionizing radiation,low temperature
(chilling, freezing), aseptic packaging, high
temperature (blanching, frying, baking, extrusion,
evaporation, pasteurization, sterilization),modified
atmosphere, ultraviolet radiation, electromagnetic
energy (radio frequency, high electric fields, pulse
magnetic fields, microwave),utrasonification,
packaging films, ultra high pressures, photodynamic
inactivation
2. Physio-chemical: Sodium nitrate, Sodium sulphite,
sodium nitrite, potassium sulphite, phosphates,salt,
spices and herbs, carbon dioxide, ozone, oxygen,
organic acids, surface treatment agents, phenols,
ethanol, lactic acid, low redox potential, low pH, low
water activity, lactoperoxidase, smoking, Maillard
reaction products
3. Microbial: Bacteriocins, protective cultures,
competitive flora, antibiotics
PRINCIPAL HURDLES
Hurdle is defined as a factor,a condition,or a processing
step that limits,or prevents the microbial growth and educe
microbial load. Currently, more than 50 hurdles are used in
food processing industries throughout the world. The most
important hurdles used are food preservative such as nitrate,
sulfite and sorbate; and also competitive organisms like lactic
acid bacteria (Leistner et al., 19981). The hurdle effect is
the most fundamental importance for the preservation of
foods, since the hurdles in a stable product, control the
microbial spoilage, food poisoning and desired fermentation
processes (Leistner et al.,1981).If the intensity of a particular
hurdle in a food is too small, it should be strengthened, and
in case, it is detrimental to the food quality,it should
belowered. Therefore, it is important to mention that hurdles
in the food should be kept in optimum range for the safety
and quality of the food. The microbes present in a food
should notbe able to overcome hurdles present during the
storage of a product, otherwise food will be spoiled or even
cause food poisoning (Pundir and Murtaza, 2015).According
to the type and virulence of pathogens, the intensity of
hurdles can be adjusted to meet consumer preference in a
economic way without compromising the safety of product
(Singh and Shalini, 2016). Leistner (1995) mentioned the
chief hurdles, which are used to preserve various types of
foods (Table 1).
APPLICATION OF HURDLE TECHNOLOGY IN
DIFFERENT TYPES OF FOODS
Hurdle technology has been used in a wide variety of foods,
such as milk and dairy products, meat and meat products,

4. 22 BEVERAGE & FOOD WORLD - Vol. 44 - No. 1 - JANUARY 2017
TABLE 1 : Principal Hurdles used in Food Preservation
Parameter Symbol Application
Low temperature T Chilling, freezing
High temperature F Freezing
Reduced water activity aw Drying, curing, conserving
Increased acidity pH Acid addition or formation
Reduced redox potential Eh Removal of oxygen or
addition of ascorbate
Biopreservatives Competitive flora such as
microbial fermentation
Other preservatives Sorbates, sulfites, nitrates
Source: Leistner (1995)
poultry and poultry products, fish and sea foods, canned
products, bakery products, juices, jams, pasta, salad, spices
etc. in order to increase their shelf life (Leistner, 2000; Pal,
2014; Pundir and Murtaza, 2015).This technology is used
in food industry for gentle but effective preservation of food.
The sensory and nutritional attributes of foods are
maintained in hurdle technology. It is important to mention
that application of several hurdles simultaneously would lead
to an optimal microbial stability and effective food
preservation ( Leistner, 1995).
Curd rice, a traditional South Indian dairy product, has
shelf life of 24 h at 300C.The addition of fresh ginger in
cured rice as natural preservative, has increased the shelf
life to 7 days at 370C and 12 days at 4 to 60C.The ginger
has been identified as probable hurdle for improved shelf
life of curd rice (Balasubramanyam et al., 2004). Paneer is
an Indian milk product, which remains fresh only for 3 days
at refrigerated temperature .However, the application of 1%
each of sodium chloride, sucrose and glycerol to decrease
the water activity of paneer, increased shelf life of product
(Rao and Patil, 1992). Both authors conducted research on
paneer curry by using 0.1% potassium sorbate, with water
activity of 0.095, and pH 5.0.This hurdle technology helped
to extend shelf life of product for about 30 days at 300C
(Rao and Patil,1999). Thippeswamy and others (2011)
prepared a shelf stable paneer without adversely affecting
any of its physic-chemical and sensory properties by
applying various hurdles such as pH, aw, preservatives and
modified atmosphere packaging (MAP). The product had a
shelf life of 12 days at when stored at ambient temperature
and twenty days when stored at refrigeration temperature.
Panjagri and co-investigators (2007) reported that hurdle
treated brown peda, a traditional Indian heat desiccated
milk khoa product, can be preserved up to 40 days at room
temperature without any loss in quality.
Several hurdles such as water activity, heat treatment
and antimicrobials are applied to preserve high moisture
fruit products like papaya, banana, pineapple, mango, and
peach (Alzamora et al., 1993). Lee (2004) described that
hurdle technology can increase the microbial safety of
pickled fruits and vegetables. Gamma radiation, osmotic
dehydration, and infrared drying can induce the microbial
load in pineapple slices and thereby increasing self life up
to 40 days (Saxena et al., 2009). Implementation of hurdle
technology is beneficial, as it increased the shelf life of pork
sausages (Thomas et al., 2010). Preservation of sugarcane
juice by using several hurdles like irradiation, heat treatment,
preservatives, and packaging materials was reported by
Sankhla and co-investigators (2012). Lopez Malo and co- Contd. on Page 26
workers (1994) prepared minimally processed shelf stable
high moisture grated papaya using different hurdles like mild
heat treatment, aw, pH reduction, and the addition of
preservatives. Hurdle technology was applied in the
preservation of fresh scrapped coconut using heat treatment
and additives such as humectants, acidulants, and
preservatives (Gunathilake, 2005).
Application of hurdle technology was employed to
enhance shelf life of chicken lollipop (Singh et al.,2014).
The efficacy on the use of hurdles such as
antimicrobials,partial dehydration,and packaging in
polymeric bags to develop grated carrots fresh and
microbiologically safe for more than 6 months at ambient
temperature was investigated by Vibhakara and others
(2016).The experiments conducted by these researchers
clearly indicated that the hurdle treated foods have better
quality and long shelf life. The successful application of these
hurdles shows that these can be recommended for
preservation of all kinds of food products to enhance the
product safety as well as stability.Malik and Sharma (2014)
prepared a shelf stable ready to eat pickle type spiced buffalo
meat products by controlling different hurdles like pH, water
activity, proximate composition, FFA, soluble hydroxyproline,
TBA values, nitrite content, and protein solubility.
Karthikeyan and others (2000) applied hurdle technology
for the production of shelf stable caprine keema using
hurdles such as aw, pH vacuum packaging, heat treatment,
and preservatives. The hurdle treated keema was shelf
stable, and accepted up to the fifth day unlike the
conventionally prepared keema that is highly perishable and
was found acceptable only for one day.
CONCLUSION
Food plays a key role in our life, as it is the major source of
energy to perform various activities. Hurdle technology was
developed to address the consumer demand for more
natural and fresh foods. The application of hurdle technology
is useful for the optimization of traditional foods as well as
in the development of novel products. The importance and
potential of this technology in better food preservations been
recognized in developed as well as in developing nations of
the world.There are several hurdles such as reduced water
activity, reduced redox potential, high and low temperature,
preservatives, and competitive flora. A combination of
selected hurdles can keep microbiological hazards under
control in order to obtain and retain the end product safety
and suitability. Hurdle technology improves the total quality
of food by application of an intelligent mix of hurdles.This
technology has been applied on various types of foods
originating from animal as well as plant origin. Hence, hurdle
technology has become a boon for efficient preservation of
food products. It is emphasized that this technology must
be widely used in order to get high quality of safe and stable
food for the consumers. Further research on the response
of microorganisms to homeostasis, metabolic exhaustion,
and stress reaction in relation to hurdle technology should
be conducted.
ACKNOWLEDGEMENTS
We are, indeed, very grateful to Prof. Dr. R.K. Narayan for
going through the manuscript and giving his suggestions.
Thanks are also due to Anubha for her computer help.

5. 26 BEVERAGE & FOOD WORLD - Vol. 44 - No. 1 - JANUARY 2017
The FAO/WHO guidelines (which are still at a preliminary
stage) propose to label genetically modified food when they
1. are significantly different from their conventional
counterparts,
2. contain protein or DNA resulting from genetic
modification technology, and
3. are produced from, but do not contain, genetically
modified organisms, genetically modified DNA, or
genetically modified protein (FAO, 2004).
CONCLUSION
The latest development of biotechnology, particularly
molecular biology, genetic engineering and transgenic
technology has a very large number of potential applications
in food production, including micro-organisms, plants and
animals. Genetically-modified foods have the potential to
solve many of the world’s hunger andmalnutrition problems,
and to help protect and preserve the environment by
increasingyield and reducing reliance upon chemical
pesticides and herbicides. Many people feel that genetic
engineering is the inevitable wave of the future and that we
cannot afford to ignore a technology that has such enormous
potential benefits. However, we must proceed with caution
to avoid causing Unintended harm to human health and the
environment as a result of our enthusiasm
forthis powerful technology.
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