11/13/24, 7:58 AM DM-6: Lesson 17.

COMBINATION METHODS OF PRESERVATION

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COMBINATION METHODS OF PRESERVATION

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Lesson 17. COMBINATION METHODS OF PRESERVATION
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Lesson 17
DM-6
COMBINATION METHODS OF PRESERVATION
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General 17.1 Introduction
Topic 1
Topic 2 Hurdle technology is a method of ensuring that pathogens in food products can be
eliminated or controlled. This means the food products will be safe for consumption, and
Topic 3
their shelf life will be extended Leistner in germany referred the combination preservation
Topic 4 as hurdle technology. Hurdle technology usually works by combining more than one
Lesson 12. approach. L. Lestner in germany referred the combination preservation as hurdle
PHYSICAL technology in 1980’s. These approaches can be thought of as "hurdles" the pathogen has to
METHODS- overcome if it is to remain active in the food. The right combination of hurdles can ensure
THERMAL
PROCESSING
all pathogens are eliminated or rendered harmless in the final product. Hurdle technology
has been defined as an intelligent combination of hurdles which secures the microbial
QUIZ 12
safety and stability as well as the organoleptic and nutritional quality and the economic
Lesson 13. viability of food products .
PHYSICAL
METHODS: 17.2 Common Hurdle Technology
PART-II:
NON- The most important hurdles generally used in food preservation are temperature (high or
THERMAL ... low), water activity (aw), acidity (pH), redox potential (Eh), preservatives (e.g., nitrite ,
QUIZ 13 sorbate, sulfite ), and competitive microorganisms (e.g., lactic acid bacteria ). However,
Lesson 14. more than 60 potential hurdles for foods, which improve the stability and/or quality of the
CHEMICAL products, have been already described, and the list of possible hurdles for food
METHODS preservation is by no means complete. Some hurdles (e.g., Millard reaction products) will
QUIZ 14 influence the safety and the quality of foods, because they have antimicrobial properties
Lesson 15. and at the same time improve the flavour of the products. The same hurdles could have a
NATURAL positive or a negative effect on foods, depending on its intensity. For instance, chilling to
ANTIMICROB an unsuitable low temperature is detrimental to some foods of plant origin (‘chilling
COMPOUNDS
injury’), whereas moderate chilling will be beneficial for their shelf life. Another example
QUIZ 15 is the pH of fermented sausage which should be low enough to inhibit pathogenic bacteria ,
Lesson 16. but not so low as to impair taste. If the intensity of a particular hurdles in a food is too
EMERGING small it should be strengthened, if it is detrimental to the food quality it should be lowered.
METHODS By this adjustment, hurdles in foods can be kept in the optimal range, considering safety as
OF FOOD well as quality, and thus the total quality of a food. For each stable and safe food a certain
PRESERVATIO
set of hurdles is inherent, which differs in quality and intensity depending on the particular
QUIZ 16 product, but in any case the hurdles must keep the ‘normal’ population of microorganisms
Lesson 17. in this food under control. The microorganisms present (‘at the start’) in a food should not
COMBINATIO be able to overcome (‘leap over’) the hurdles present during the storage of a product;
METHODS
otherwise the food will spoil or even cause food poisoning .
OF
PRESERVATIO Severe heat treatments can impair the organoleptic properties and nutritional value of
QUIZ 17 foods. Excessive Low temperature treatment may reduce food quality by destroying food
Lesson 18. surface (chilling injury) or due to release of enzymes by dead microbes. Too low pH of a
BIOTECHNOL food may impair taste of a food. MAP in excess may change color, flavor, and texture of
IN FOOD food. Irradiation at high doses can be harmful to food like production of free radicals.
PRESERVATIO Hurdle effect was first introduced in 1978. Leistner and co-workers acknowledged that the
QUIZ 18 complex interactions of temperature, water activity, acidity, redox potential, preservatives
Topic 5 etc; are significant for the microbial stability and safety of most foods. In modern food
Topic 6 preservation techniques using bacteriolytic enzymes, irradiation, high pressure or pulsed
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11/13/24, 7:58 AM DM-6: Lesson 17. COMBINATION METHODS OF PRESERVATION

Topic 7 technologies, secondary hurdles are employed to achieve the desired preservation. Pulsed
Topic 8 electric fields can be combined with other hurdles such as pH, aw, temperature or
Topic 9
preservatives. Effect of high pressure can be improved if combined with heat,
antimicrobials or ionizing radiations.
Topic 10
Topic 11 Various factors like the microbial load determines the type and amount of hurdles required.
Courses
· If only few microorganisms are present at the start, than a few or low hurdles are
sufficient for the stability of the product

· If microbes present are sub lethally injured, they lack vitality & are easier to inhibit by
few hurdles

· Food rich in nutrients and vitamins will enhance the growth of microorganisms (booster
or trampoline effect), thus the number & intensity of hurdles should be increased

· Water content is an essential component of food, if an increased water activity is

compensated by other hurdles (pH, Eh etc.), the food becomes more economical

· If energy preservation is the goal, than energy consuming hurdles such as refrigeration
are replaced by other hurdles that do not demand energy but still ensures a stable and safe
food

17.2.1 Basic aspects of hurdle technology

17.2.1.1 Homeostasis

Strong tendency of organisms to maintain their internal environment stable and balanced
so that homeostasis is in balanced condition. If homeostasis is disturbed by preservative
factors (hurdles) in foods, they will remain in lag phase or even die before their
homeostasis is re-established. Repair of disturbed homeostasis demands much energy, thus
restriction of energy supply inhibits repair mechanism and leads to synergistic effect of
preservative factors. Energy restrictions are caused by anaerobic conditions, low a w , low
pH and low redox potential.

17.2.1.2 Metabolic exhaustion

It leads to auto sterilization of foods. Counts of variety of bacteria, yeasts and molds that
survive the mild heat treatment decrease quite fast in the products during unrefrigerated
storage because the hurdles applied do not allow growth. Microorganisms in hurdle
technology foods try every possible repair mechanism for their homeostasis. By doing this,
they completely use up their energy and die, that leads to auto sterilization of foods.

17.2.1.3 Stress reactions

Bacteria become more resistant or even more virulent under stress – heat shock proteins.
Protective stress shock proteins are induced by heat, pH, Aw, ethanol, starvation etc.
Activation of shock protein genes would be more difficult if different stresses are received
at the same time.

17.2.1.4 Multi target preservation

A Synergistic effect could be achieved if hurdles in a food hit, at the same time, different
targets (e.g., cell membrane, DNA, enzyme system, RNA) within the microbial cell and
thus disturb the homeostasis of the microorganisms. Repair of homeostasis as well as the
activation of stress shock proteins would become more difficult. Nisin, damages the cell
membrane, in combination with Lysozyme and citrate, which then easily penetrate the cell
and disturb the homeostasis with different targets.

Example for application of hurdle technology

The hurdle technology approach is used for non fermented foods like Italian pasta. In this
reduced aw, mild heating are principle hurdles with modified atmosphere in packaging and

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11/13/24, 7:58 AM DM-6: Lesson 17. COMBINATION METHODS OF PRESERVATION

chilling during storage are the hurdles. Other food items preserved by the hurdle \
technology are foods, dairy products, fish, meat and cereals for shelf stable food
preparations.

fig

Fig. 17.1 Example for application of hurdle technology

17.3 The Hurdle Concept

In the hurdle concept, multiple factors or techniques are employed to affect the control of
microorganisms in foods. Barrier technology, combination preservation, and combined
methods are among some of the other descriptions of this concept. Referred to as “hurdle
technology” since the mid-1980s by L. Leistner in Germany, the practice has been applied
to some foods for over a century. A simple example of the hurdle concept or barrier
technology is demonstrated by preventing the germination of spores of proteolytic or group
I strains of Clostridium botulinum. Among the intrinsic and extrinsic parameters that are
known to prevent their germination and growth are: pH <14.6; aw <0.914; NaCl of 10%
or more; NaNO2 ca. 120 ppm; incubation temperature<10◦C; and a large aerobic bacterial
biota. Foods that employ the hurdle concept in their formulation would embody a series of
the above, thus making for a multitargeted approach to preventing germination and growth
of these spores. In order for C. botulinum to grow, it must “hurdle” a series of the barriers
noted. Note that the hurdles listed above include “aerobic bacterial biota”, which is
microbial interference. The important parameters of pH and aw may be controlled by the
growing food biota, especially the lactic acid bacteria. The concept of growth/no growth
(G/NG) has been advanced to better quantify the hurdle concept by employing the synergy
that exists between two or more parameters. Implicit in this concept is the interaction
between two or more parameters to a point where growth ceases,the G/NG interface.
Precise definitions and determinations of those factors/parameters that permit and prevent
growth of a given organism should make it possible to devise models for the hurdle
concept.

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