Zeinab Rostami1, Muhammad Ayaz Ahmad2*, Muhammad Usman Khan3Abhay Prakash Mishra4, Shilan Rashidzadeh5 and Mohammad Ali Shariati6

1Kowsar Technical and Vocational Center, Gonabad, Golestan Province of Iran, Iran.
2Physics Department, Faculty of Science, P.O. Box 741, University of Tabuk,
71491, Tabuk, Saudi Arabia.
3Doctoral Research Assistant Bioproducts, Sciences and Engineering Laboratory Washington State University, Tri-Cities 2710, Crimson Way, Richland, WA-99354 United States of America.
4Department of Pharma. Sciences, H.N.B. Garhwal (A Central) University, Srinagar Garhwal, Uttarakhand, India. 246174.
5Teacher, Payame Noor University, Gorgan, Iran.
6Head of Research Department, LLC “Science & Education”, Russia and Researcher
All Russian Research Institute of Phytopathology, Moscow Region, Russia.


Customers Concerns regarding the consumption of both more secure and safer products along with being more natural have been the science of Food and production of foodstuffs one of the gentle. Different Methods of Preservation such as drying, addition of additives, freezing etc have introduced with the possibility of changing some food parameters like water activity. Indeed most ways to reach safer products arises from reduction of microorganism and with respect to the amount level of their microbial lethality. Recently the viewpoint of synergistic of using some preserving methods together has been lead to introduction of hurdle technology. Due to developments in intelligent application of hurdle technology as well as critical factors of food preservation & their interactions, currently hurdle technologies has become as prevalent as it could. Present contribution reviews the brief introduction about hurdle technology, its effects and future trends.

Keywords: Hurdle technology, food preservation, Security, Food Safety, Additives, Hurdle Factors, Shelf Life.