Examples of a microbiological hurdle – a factor affecting the growth of a pathogen, for example, pH i.e. conditions that are acidic can control bacterial growth or the addition of a preservative (for example, in curing) i.e. Sodium Nitrate – do not fully kill the pathogen but act as a hurdle for growth. Sometimes, it is a combination of hurdles which stunts growth i.e. the AW on its own in fermented meats such as chorizo would not stop the growth of Listeria monocytogenes, but the addition of a preservative and a slightly acidic environment (pH of 5) all contribute to stunt growth.
Designed by Food Professionals, for Food Professionals.
Copyright My Food Safety.net – All rights reserved