Özet:

Food-borne occurring biological, chemical and physical hazards adversely affect both consumer health and producer economies. Various methods are used to eliminate these dangers in food and ensure food safety. Cook-chill, cook-freeze, sous-vide, and hurdle technology are some of the methods used. In the hurdle technology, which has become widespread recently, it is aimed to extend the shelf life and maintain reliable food by preserving the microbiological, sensory and nutritive quality of the nutrients. Commonly used hurdles technologies include such as temperature, water activity (aw), acidity, redox potential, preservatives (nitrite, sulfide, sorbate, etc.). Methods used within the scope of the hurdle technology can also be used in combination with two or more. In other words, hurdle technology is a combination of food protection methods and is a very important method for foodservice systems.

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