Leistner, L. and Gorris, LGM 1995. Food preservation by hurdle technology Trends Food Sci Technol 6

Since ancient times, mankind has faced the problem of corruption that food, so they take advantage of some of the ways to preserve food, like that in order to be smoked, salted, sun exposure and other methods to save the meat; refrigerated, cleaning, packaging and other methods to preserve fruits and vegetables. In today's science and technology, has to understand most of the food quality deterioration caused more by microorganisms, and microbial stability of food and health security depends on different factors within antibacterial antiseptic product interaction, so the food processing eating moldy food or during storage must effectively control the propagation of microorganisms, have guaranteed the quality of the product. In order to meet consumer demand for food with natural, fresh, safe, delicious, eating moldy food requiring the economy, due to be born hurdle technology (Leistner, 1995).
If we factor these antimicrobial preservative foods deemed inhibit spoilage bacteria and pathogens, "the fence." So food "fence factor" (Hurdle Factor) is the processing of a variety of methods preservative that contains a variety of products has its unique interaction with inhibitory fence, the role of two or more factors than just the fences cumulative effect of a single fence, which is that "barrier effect" (Hurdle Effect) principle. Its gentle treatment eating moldy food can produce good taste, eating moldy food good nutrition high-quality food. Therefore, we in the traditional food that is based on the effect of the fence to explore improvements in the quality and hygiene of foodstuffs, to assess the safety of storage, in order to extend the shelf life of the product, increase economic eating moldy food efficiency of the product. Second, Introduction fence technology
Recently, Leistner and Rodel (1976) proposed the so-called "fence idea" (hurdle concept), to inhibit the growth of microorganisms is very meaningful. What is the fence technology? Leistner believes technology can also be called modular fence antimicrobial technology is a combination of more than one factor common food preservation eating moldy food stability and ensuring food security (Leistner, 1994). If every kind of food preservation factor as an obstacle to cross the fence microbes, so whether microbes can cross the fence will be a key determinant of food preservation. In a food system, the microorganisms eating moldy food can be continuous across eating moldy food many fence. If we raise some modest preservation factor intensity (ie increase the height of a fence), microbes can not go beyond, so they ensure the quality of the product (Leistner and Gorris, eating moldy food 1995).

Combination of pH, Sorbate, eating moldy food NaCl three food preservation factor, observed in the case of microbial sardine fish, and investigate its stability. Micro-heat, low acid, hexadiene and NaCl salt, etc., with or without treatment by washing washing fine 切沙丁 fish, observe its stability, the results add 6% to 0.2% salt and salt-hexadiene, the most in at pH 5.7 good quality, eating moldy food and when accompanied by heat treatment (80 , 10 minutes) eating moldy food at 15 s microbiological quality eating moldy food stable for at least 15 days. And after washing with water and micro-heat treatment (80 , 2 minutes) to reduce the number of bacteria will facilitate the starting situation. Thus, combined with several types of fences for fish products is to reduce the number of microorganisms and maintain a better quality (Aguilera et al., 1992).
For fruits and vegetables and cutting control microorganisms and enzymes, microorganisms can also refer to the concept of the fence in order to keep up the quality and safety of fresh product eating moldy food (Wiley, 1994), such as fruit products, eating moldy food can be used by itself or external acid to a pH of 4.6 or less than 4.6 to reduce microbial resistance, increased resistance to oxidation; while adding oxidants, PPO-inhibiting effect; if coupled with micro heat (blanching), can reduce the enzyme activity, reduce the number of microorganisms; then re-packaging, refrigeration, storage, distribution and Sold. Or vegetable products, after a short heat treatment, while adding acid to lower the pH; plus preservatives, reducing microbial activity; plus antioxidants to reduce browning enzymes; then refrigerated for final fence. If the product is packaged in MA, appropriate irradiation treatment, while adding preservatives eating moldy food and antioxidants to reduce microbial activity and browning, and finally saved under refrigeration.
Hereby potato, for example, Lipoxygenase, Polyphenol, and Z values of Peroxidase of potato were within eating moldy food 3.6 , 7.8 and 35 , apparently alone in order to control the heat inside the fruits and vegetables and cutting tissue eating moldy food enzyme activity at low temperatures due to a large value of D , and can not reduce enzyme activity. If heated while adjusting the pH value, so far from the isoelectric point of the enzyme to reduce the thermal stability, can significantly reduce the D value. Like say pea lipoxygenase the isoelectric point of D pH5.8, 65 when the value is 400 minutes, but if the pH value of 4.0, D is the value of only one minute 65 (Svensson, 1977). Therefore, the truncated eating moldy food heavy fruit enzymes aspects of the case, to deal with enzymes and pH, heat, water activity, such as an understanding of the interaction. Fifth, the future direction


Leistner, L. and Gorris, LGM 1995. Food preservation by hurdle technology Trends Food Sci Technol 6 (2):... 41-46.
McClure, PI, Baranyi, J., Boogard, E., Kelly, TM and Roberts, TA 1993. A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochothrix thermosphacta. Int. J. Food . Microbiol 19: 161-178.

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