3 - Food microbiology control : hurdle technology and HACCP

• Microbiology control includes HACCP and Hurdle Technology.
• HACCP principles and application are demonstrated in food production, food safety, food and water microbiology, food technology/enhancement.
• The hurdle approach in leafy green vegetables has been reviewed in a study published in the National Center for Biotechnology Information (NCBI) database.
• HACCP and Hurdle Technology are processes that can be applied to food production, food safety, food and water microbiology, food technology/enhancement.
• Hurdle Technology principles and application are demonstrated in food production, food safety, food and water microbiology, food technology/enhancement.
• Epidemiology / Outbreaks are a part of food safety.
• Antimicrobials are a part of food safety.
• Hurdle Technology involves combining several preservation factors to enhance food safety.
• Bacteriocins (e.g. Nisin) and enzymes are examples of natural products used in Hurdle Technologies.
• Hurdle Technologies include temperature (high or low), water activity (a.w.), acidity (pH), redox potential (Eh), preservatives (e.g. nitrites, sulphites, sorbates), and competitive microorganisms (e.g. lactic acid bacteria).
• Separation during manufacture of Shire Foods' products occurs at different Critical Control Point CCPs.
• In the case of jam making, Hurdle 1 involves water bound by sugars, Hurdle 2 involves vacuum formation, Hurdle 3 involves heat treatment and acidity, and Hurdle 4 involves the addition of sugar.
• Hurdle Technologies in the new world include Radio Frequency and Microwave heating, Irradiation, High pressure, Ozonation, and Pulsed electrical field.
• Glasgow University has a spinout company, Celsius Instruments, which offers a microwave thermometry system that measures the equilibrium temperature rather than the surface or core temperature.
• The frozen products of Shire Foods must be blast frozen for 40 minutes before being put into the freezer and to test for temperature the product must be destroyed.
• Shire Foods make Ready to Eat (RTE) foods and partly cooked pastry foods that need to be frozen.
• Infrared and Correlation analysis are methods used for non-destructive temperature testing.
• Biological, Chemical, Physical, Allergen, Food Processing, Preservatives, Packaging materials, Flavour enhancers, Water additives are elements to consider in food safety.
• Bacteriocin: toxins produced by some bacteria to kill other bacteria.
• pH is the measurement of food acidity.
• The shelf life of ripe pineapple is short and limited to 4–6 days.
• Growth inhibition is the action of antimicrobial chemicals.
• Heat treatment is the destruction of cells and spores.
• So HACCP and hurdle can be applied to space flight and the food industry.
• Revolution in food quality and safety around the globe depends on education and regulation in all settings.
• Food preservation can be done through heat treatment, modified atmosphere packaging, electrolyzed water, and other methods.
• Growth inhibition or destruction of cells is a treatment in modified atmosphere packaging.
• Electrolyzed water is a biological treatment.
• Radiation (UV, Microwave, Gamma) is a method of destruction of bacterial cells.
• Alternatives to retain natural taste in canned pineapple include hurdle technology.
• Low temperature storage is a type of food preservation.
• A RTE product is an attractive alternative to canned pineapple.
• Active film packaging is an antimicrobial treatment.
• Canned pineapple is shelf stable but it is not liked by some consumers due to its high sweetness.
• When aw drops below a certain point, bacterial growth will be inhibited (dehydration, salts).
• Enzymes are various types of enzymes.
• Hurdle technology involves dipping pineapple slices in sugar solution, potassium metabisulfite solution, infrared drying, and polyethylene packaging.
• A combination of hurdles found to be effective in extending the shelf life of pineapple slices up to 40 days under ambient storage temperature.
• Pineapple (Ananas comosus) is known for its nutritive and health promoting properties and is commonly used as a table fruit or in desserts.
• Chitosan is a modified atmosphere packaging (Co2 in the packaging) treatment.