Overview

Food r rv t n h been practiced for ntur , w th salting g n r ll recognized as th rl t f rm of preservation. S v r l ntr n and xtr n f t r associated w th f d rv t r m t r rv t n, th m t m rt nt f wh h include: w t r t v t ( w), t m r tur (low r high), r rv t v (i.e., nitrite), d t ( H), competitive m r rg n m (i.e., lactic d bacteria), nd r d x t nt l (Eh). Th extrinsic nd ntr n factors r limited wh n l d singly. H w v r, when combined with one n th r in a u n r l d mult n u l , th t v t of h n d r bl nh n d. This ff t is l k n d t a series of hurdl th t b m n r ngl h rd r t v r m th m r hurdl th t r ut l z d. The r ult n rg t f d r rv t n r f rr d to a hurdle effect. To fully understand the effects of th hurdl n microbial ul t n , xt n v r r h h f u d n defining th r t l l m t for gr wth, urv v l, nd d th f th m t gn f nt microorganisms t d w th the food supply. Th information has r v d d a f und t n for d gn ng ff t v food preservation tr t g . Thu , th t rm hurdle t hn l g represents th nt nt n l mb n t n of hurdles, w th ut n r l l t ng th m, at nd nd ntl ubl th l l v l t r rv novel and tr d t n l foods.

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