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Hurdle Technology - Coggle Diagram

- - - - -the procedure of packaging a sterile product in a sterile environment
        -allow shelf life stable in ambient condition
        -Ensure the drinks or liquid meals have no hazardous microorganisms or contaminants.
    - - -Centrifugal process to remove spore of microbes from milk
        -Eliminated highly heat resistance spore like Bacilli & Clostridia
        -Used in making cheese
    - - -To prevent the growth of microorganisms by reducing the temperature
        -long-term preservation
        -Temperature: -18 degree Celsius
  - - - Eg. Sodium Chloride
        -reduces the water activity of foods
        -Antimicrobial activity
        Interfering with a microbe's enzyme function and diminishing the molecular makeup of its DNA
    - - -Added to processed & cured meats
        -To preserve shelf life and provide taste and a pink hue
        -Able to inhibit the growth of the dangerous environmental bacterium Listeria monocytogenes.
    - - -Type of organic acid
        -Used in pickled vegetables, sourdough bread, kimchi
        -Because of the lower pH, it acts as a permeabilizer of the gram-negative bacterial outer membrane
  - - - -putting food in jars or cans and correctly heating it to a target temperature
        -kill all the bacteria and seal the can to prevent any new bacteria from getting in
    - - -prevent the development of germs or mould to preserve food
        -Your food is oxygen-deprived when vacuum sealed
        -Without oxygen, mould and bacteria cannot grow.
    - - -approved for use as biological product preservatives
        -eradicating the germs or by making it harder for the bacteria to proliferate and spread.
        -
        -Eg, Tetracycline