Considering the current prospect of growth and development, the demand for minimally processed food is increasing day-by-day. The demand from the consumers is not only limited to quantity of the food but they also focus on quality aspect of foods. Conventional preservation methods are based on single preservation parameter, which alters the quality aspect of food in term of sensory and chemical properties. Hence, hurdle techniques make minimum changes and preserve the sensory and chemical attributes of food products and have become a boon for the efficient preservation. It can be concluded that further advancement is required in designing generic prediction models (boundary and dynamic) and analytical microbial response toward the hurdles. Then only the classification of hurdles can be defined with the mode of attack.