. . . . . "7205"^^ . . "31236318"^^ . . . . . "Hurdle technology"@en . . . . . "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."@en . "Hurdleeffekten"@sv . . . . . . . . "\u062A\u0643\u0646\u0648\u0644\u0648\u062C\u064A\u0627 \u0627\u0644\u0639\u0648\u0627\u0626\u0642"@ar . . . . . . . . . . . . . . . . . . . . . . "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."@en . . . . . . . "Hurdleeffekten \u00E4r en metod f\u00F6r att minska tillv\u00E4xten av mikroorganismer genom att kombinera flera tillv\u00E4xth\u00E4mmande tekniker. Begr\u00E4nsning av tillv\u00E4xt och till\u00E4mpning av hurdleeffekten \u00E4r ofta viktigt inom livsmedelsindustrin."@sv . . . . . . . . . . . "1100758888"^^ . . 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"Hurdleeffekten \u00E4r en metod f\u00F6r att minska tillv\u00E4xten av mikroorganismer genom att kombinera flera tillv\u00E4xth\u00E4mmande tekniker. Begr\u00E4nsning av tillv\u00E4xt och till\u00E4mpning av hurdleeffekten \u00E4r ofta viktigt inom livsmedelsindustrin. Vid konservering av livsmedelsprodukter kan ibland o\u00F6nskade mikroorganismer passera tillv\u00E4xthinder som finns i processen. Tillv\u00E4xthindrande processer kan vara , s\u00E4nkning av vattenaktiviteten, konservering med syra och anv\u00E4ndning av kemiska konserveringsmedel. Vid tillv\u00E4xth\u00E4mmande metoder p\u00E5verkas ofta den yttre milj\u00F6n som mikroorganismerna lever i. Det finns \u00E4ven alternativ som genom p\u00E5verkan av PEF (pulsed electric fields) ger mikroorganismen skador p\u00E5 cellmembranet, vilket betyder att mikroorganismen d\u00F6r. Genom att vid konservering kombinera olika tillv\u00E4xth\u00E4mmande metoder kan man se till att enskilda mikroorganismer inte lyckas passera flera hurdle (hinder)."@sv . . . . 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