ABSTRACT
The hurdle effect is of fundamental importance for the preservation of foods, since the hurdles in a stable product control microbial spoilage and food poisoning as well as desired fermentation processes. The microbial stability and safety of most traditional and novel foods depend on a combination of several preservative factors, which the microorganisms present in the food are unable to overcome. The better understanding of the occurrence and interaction of different preservative factors in foods is the basis for improvements in food preservation. Food preservation implies putting microorganisms in a hostile environment, in order to inhibit their growth, shorten their survival, or cause their death. A key phenomenon, which deserves more attention in food preservation, is the interference by the food with the homeostasis of microorganisms. The multi-target preservation of foods should be the ultimate goal for a gentle but most effective preservation of foods.
