Abstract
Food conservation is one of the first examples of microbial environments manipulated by humans. Humans have applied “hurdles” to spoiling and pathogenic microbes such as salting-drying, acidification, fermentation, osmotic pressure, oxygen exclusion, heating, chilling, natural preservatives, alone and more recurrently in combinations for centuries. Traditional empirical methods represent an enormous wealth of cultural diversity in food preservation. Hurdle technology combines tradition and science with multiple hurdles, which act synergistically against spoilage and pathogenic organisms in traditional as well as in most modern foods produced and preserved around the world.
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Zaccheo, A., Palmaccio, E., Venable, M., Locarnini-Sciaroni, I., Parisi, S. (2017). The Local Food Environments. In: Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective. Springer, Cham. https://doi.org/10.1007/978-3-319-44975-3_10
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DOI: https://doi.org/10.1007/978-3-319-44975-3_10
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