Hurdle technology employs a number of individual hurdles in such a way as to minimize the effects on food's organoleptic properties. Each hurdle is aimed at inactivating, inhibiting, or eliminating unwanted microorganisms, explains Larry R. Steenson, PhD, technical applications director, Danisco USA Inc. Examples of hurdles include temperature control (heating or cooling), atmosphere control, water activity control and pH control. These treatments are designed to eliminate or inhibit unwanted microorganisms.
Ingredients such as NaCl or organic acids can be used to control growth of microorganisms in food, as can natural antimicrobials such as natamycin, nisin and other bacteriocins, and various plant extracts including rosemary and thyme essential oils. The greatest efficacy against unwanted microorganisms can be ensured by utilizing synergistic effects of hurdles. Use of natural antimicrobials, both singly and in combination, can enhance the effects of other hurdles applied to control microorganisms.