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food preservation has been practiced for centuries, with salting generally recognized as the earliest form of preservation. Several intrinsic and extrinsic factors associated with food serve to promote preservation, the most important of which include: water activity (aw), temperature (low or high), preservatives (i.e., nitrite), acidity (pH), competitive microorganisms (i.e., lactic acid bacteria), and redox potential (Eh). These extrinsic and intrinsic factors are limited when applied singly. However, when combined with one another in a sequence or applied simultaneously, the activity of each is considerably enhanced. This effect is likened to a series of hurdles that become increasingly harder to overcome the more hurdles that are utilized. The result is synergistic food preservation referred to as a hurdle effect. To fully understand the effects of these hurdles on microbial populations, extensive research has focused on defining the critical limits for growth, survival, and death of the most significant microorganisms associated with the food supply. This information has provided a foundation for designing effective food preservation strategies. Thus, the term hurdle technology. represents the intentional combination of hurdles, without necessarily listing them, at independently sublethal levels to preserve novel and traditional foods. Hurdles can be strategically combined such that it is possible for a food to become increasingly economical, have improved microbial safety and stability, as well as enhanced nutritional and sensory characteristics. The overall goal is for the hurdles to control the naturally occurring microbial population by either inhibiting growth or inactivating the microorganisms.
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