Hurdle technology

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 their shelf life will be extended. Hurdle technology usually works by combining more than one approach. These approaches can be thought of as "hurdles" the pathogen has to overcome if it is to remain active in the food. The right combination of hurdles can ensure all pathogens are eliminated or rendered harmless in the final product.

Hurdle technology has been defined by Leistner (2000) as an intelligent combination of hurdles which secures the microbial safety and stability as well as the organoleptic and nutritional quality and the economic viability of food products. The organoleptic quality of the food refers to its sensory properties, that is its look, taste, smell and texture.

Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the acidity, lowering the water activity or redox potential, or the presence of preservatives. According to the type of pathogens and how risky they are, the intensity of the hurdles can be adjusted individually to meet consumer preferences in an economical way, without compromising the safety of the product.

Not all hurdles are used simultaneously or applied to every food product. Their effectiveness depends on the intensity of application—higher intensity improves microbial stability, while excessive intensity may negatively impact food quality. For example, traditional heat treatment methods like pasteurization can degrade thermolabile bioactive compounds in fruit juices, reducing their nutritional value. As an alternative, non-thermal preservation techniques based on the hurdle concept offer a promising solution, ensuring food safety while maintaining quality, nutritional integrity, and consumer appeal.