Description
Food production safety method
Technical
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.
Sensory Profile
Aroma ()
Wine Analogy
Similar to controlled fermentation in winemaking where multiple factors (pH, sulfites, alcohol) combine to preserve
Coffee Analogy
Like coffee roasting where time/temperature/airflow create safety hurdles
Perfume Analogy
Resembles layering of base/middle/top notes in perfumery