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Food Hurdles, Microbiology.pptx
1. •
Presented By:
Muhammad Jalal F20-1644
Shahid Murtaza F20-1224
Hanzla Baig F20-0258
Shahbaz
Zaid Shah
Department of Food Science and Technology
The University Of Haripur KP
3. Content:
Intro to Hurdle Technology
Need For Hurdle Technology
Hurdles in a Food System
a) High temperature during processing
b) Low temperature during processing
c) Increasing the acidity
d) Reduced water activity
e) Recommended chemical preservatives
Types of Hurdles
a) Physical Hurdle
b) Physiochemical Hurdle
c) Microbial Hurdle
4. Hurdle Technology
o Hurdle technology is a set of methods
used for inactivation, eliminated or
controlled of microorganisms in food
preservation.
1. to make the food safe for
consumption
2. to extend shelf life
5. Conti…
According to the type and virulence of
pathogens, the intensity
of the hurdles can be
adjusted.
The hurdle must be
adjusted to meet consumer
preferences in
an economical way, and to ensure
safety of
the product.
6. Need For Hurdle Technology:
Consumers are demanding for fresh
natural and minimally processed food
product
Ongoing trend “Ready to Eat Food”
7. Hurdle Technology Aims:
Each hurdle aims to eliminate,
inactivate or at least inhibit unwanted
microorganisms.
To control microbial in food.
Shelf-life stability
8. Hurdles in a Food System
are:
1. High temperature during processing
2. Low temperature during storage
3. Increasing the acidity
4. Lowering the water activity or Redox
potential
5. Presence of preservatives
6. Competitive Microorganism
9. High temperature during
processing:
A). Pasteurization
Mild heat treatment 63c for 30 mint ,
100c for 12sec
Destroys vegetative pathogen
(disease causing microbes )
Reduces total microbial load,
increases shelf-life
10. Conti…
B). Sterilization
Complete destruction of
microorganisms
Temperature at minimum 121c
Destroys spores
Gives shelf – stable product
11. Conti…
C). Blanching :
Blanching is a kind of pasteurization
generally applied to fruits and
vegetables
Primarily applied to inactive natural
enzymes
Commonly practiced when food is to
be frozen
12. Low temperature during storage:
A). Refrigeration
Ideally 0c to 4c for most food
Short-term preservation (days to
weeks)
High product quality (fresh)
Slow down microbial growth,
respiration, enzymes/chemical
reaction
Some pathogens can grow (e.g C.
botulinum )
13. Conti…
B). Freezing
Generally -18c to -30c
Long term preservation (months, year)
Stop microbial growth , respirations
Must have good packaging
14. Increasing the acidity:
Increased acidity (lowered ph)
Acid slow down the growth of spoilage
organism and pathogens
Pathogen would not grow, spore
would not formed at PH less then 4.5
Above PH 4.5 must sterilize for shelf
stability
Below PH 4.5 can pasteurize
15. Reduced water activity
Aw is water availability
Water is required for microbial growth
,enzymes , chemical reaction
Pathogenic microorganisms can not
grow at less then 0.62aw
In general , the lower aw , the longer
storage life
17. Types of Hurdles:
a) Physical Hurdle
b) Physiochemical Hurdle
c) Microbial Hurdle
18. a) Physical Hurdle:
Aseptic packaging, electromagnetic
energy
High temperatures:
blanching
pasteurization
Sterilization
Evaporation
Baking
frying
Ionizing radiation,
low temperature (chilling, freezing)
19. Conti…
Modified atmospheres, packaging
films including;
a. Active packaging
b. Edible coatings
Photodynamic inactivation, ultra- high
pressures, ultrasonication, ultraviolet
radiation
21. Microbial Hurdle
Antibiotics, bacteriocins, competitive
flora, protective cultures
Intermediate-Moisture Foods (IMF)
Adjustment and control of water activity
to preserve semimoist foods.
Generally, they contain moderate levels
of moisture, of the order of 20- 50% by
weight, which is less than is normally
present in natural fruits and 'vegetables,
but more than is left in conventionally
dehydrated products.
22. Conti…
'intermediate-moisture foods contain
sufficient dissolved solutes to
decrease water activity.
Intermediate-moisture foods do not
require refrigeration to prevent
microbial deterioration.
Ex; Honey, Jellies, Jams