ABSTRACT
Microbial growth in food can cause deterioration and eventual spoilage of foods; food can also be the carrier of foodborne pathogens, causing a considerable public health problem. The control of microbial growth in food can be achieved by the modification of intrinsic and extrinsic factors, but processing technologies can have deleterious effects on food properties. The use of combined processing methods with mild antimicrobial capacities can lead to control of microbial growth, but without severe damages to food. The description of traditional and novel food processes used in hurdle technologies is revised in this chapter.
