Hurdle engineering is a method of ensuring the removal or protection of pathogens in food products. It means food items are going to be safe for consumption and increase their shelf life. Typically, hurdle technology works by incorporating more than one solution. Such methods can be viewed as "hurdles" to be resolved by the pathogen in order to remain involved in the meat. The right combination of challenges will ensure that all contaminants in the final product are eliminated or made harmless.
Examples of food system barriers include high processing temperatures, low storage temperatures, increased acidity, decreased water activity or redox potential, and presence of preservatives or bio-preservatives. Depending on the type of pathogens and how risky they are, the intensity of the obstacles can be individually adjusted to meet consumer preferences in an economical manner without sacrificing product safety.
What is Irradiation?
Food irradiation is food exposure to ionizing radiation. It is possible to use multiple types of ionizing radiation, including beta particles (high-energy electrons) and gamma rays (emitted from radioactive sources like cobalt-60 or cesium-137). Irradiation can kill bacteria, molds, and insect pests, reduce fruit maturation and spoilage, and cause sterility at higher doses. The process can be contrasted with pasteurization; it is sometimes referred to as "cold pasteurization" because the material is not heated. Irradiation may make marketable foods of lower quality or polluted.
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