Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or controlled.
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.
Many natural antimicrobials such as nisin, natamycin and other bacteriocins, and essential oils derived from rosemary or thyme, also work well.
"Traditionally, fermented seafood products common in Japan, provide a typical example of hurdle technology.
A synergistic enhancement occurs if nisin is used against these bacteria in combination with antioxidants, organic acids or other antimicrobials.