Basic aspects of food preservation by hurdle technology.

By L. Leistner. Journal of food microbiology, 2000

1,138 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biotechnology

View Paper: https://www.semanticscholar.org/paper/d152dc9f111c39ab424a8049eb050ca67678656d

How researchers see this paper

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In Animal Science and Zoology

1. D. Dave
2. A. Ghaly
3. A. T. Paula
4. Linda J. Harris
5. N. Benkerroum
6. J. A. Reis
7. X. Xu
8. Guanghong Zhou

In Biotechnology

1. D. Dave
2. A. Ghaly
3. Linda J. Harris
4. N. Benkerroum
5. M. Parish
6. T. Suslow
7. S. Ha
8. E. Garrett

Citations in the corpus

• Improving the safety of fresh meat (2005, methodology): “The most widely used food preservation methods are based on high or low temperature, acidity, reduced water activity, low redox potential, chemical antimicrobials, and competitive microorganisms (Leistner and Gorris, 1995; Leistner, 2000).”
• Latent postharvest pathogens of pome fruit and their management: from single measures to a systems intervention approach (2020, methodology): “In this respect, this approach is well represented by the “hurdle concept” that was developed for apples (Janisiewicz 2008, 2013), which follows the original idea that was originally developed for food preservation (Leistner 2000).”
• Methods to Reduce/ Eliminate Pathogens from Fresh and Fresh-Cut Produce (2003, methodology): “The concept of using multiple intervention methods is analogous to hurdle technology where two or more preservation technologies are used to prevent growth of microorganisms in or on foods (Leistner and Gorris 1995; Leistner 2000; Howard and Gonzalez 2001)”
• Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications (2012, background): “Previous works dedicated to this topic are those of Leistner [87], Brul and Coote [22], Leistner [88], Cleveland et al.”
• Bacteriocin-based strategies for food biopreservation. (2007, background): “The concept of hurdle technology began to apply in the food industry in a rational way after the observation that survival of microorganisms greatly decreased when they were confronted with multiple antimicrobial factors (Leistner, 1978; Leistner and Gorris, 1995; Leistner, 2000).”
• Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks (2013, background): “5% to 6%) with the consequent decrease in water activity (Leistner 2000a; Bechtel 2001).”
• Chitosan disrupts the barrier properties of the outer membrane of gram-negative bacteria. (2001, neutral): “Leistner, 2000 .”
• Preservation technologies for fresh meat - a review. (2010, background): “…the deliberate combination of existing and novel preservation techniques to establish a series of preservative factors (hurdles) to improve the microbial stability and the sensory quality of foods as well as their nutritional and economic properties (Leistner & Gorris, 1995; Leistner, 2000).”
• A review of microbial biofilms of produce: Future challenge to food safety (2012, background): “bio-sanitizers The synergistic effect of 2 or more disinfectants are hurdles for produce biofilms as the technology provides more stresses, acts at multiple target sites, and changes the homeostasis of pathogens (206).”
• The Paradox of Mixed-Species Biofilms in the Context of Food Safety (2014, background): “Synergistic effects of 2 or more disinfectants can also be applied to reduce the mixed-species biofilms (Leistner 2000).”