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

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.