Abstract

Foods obtained by animals like milk and meat products are highly perishable and very prone to different physic-chemical and microbial spoilage. These are nutritionally dense food with higher amount of moisture and other nutrients, hence provide conducive environment for growth of microorganisms. Hurdle technology deliberately combines existing and new preservation techniques to establish a series of preservative factors that can achieve multi-target, mild but reliable preservation effects against microbial spoilage of food. Hurdle technology usually works by combining more than one approach. The microbial stability and safety of the most traditional and novel foods is based on combinations of several preservation factors (called hurdles) and the microorganisms present in food are unable to overcome.

Keywords: Hurdle Technology; Food; Livestock Products; Multi-Targeted; Microorganisms

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Citation

Citation: Meena Goswami., et al.“Concept of Hurdle Technology for Food Safety of Food Products of Animal Origin". Acta Scientific Microbiology 3.11 (2020): 108-113.

Copyright

Copyright: © 2020 Meena Goswami., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.