An effective combination of different hurdles can work in synergy and thereby provide a good antibacterial effect even though the "height" (level) of each individual hurdle may be small. A poor combination of hurdles may have an antagonistic effect, however, so that the effect of the combination is less than if any of the individual hurdles had been used alone.
Hurdle technology used in the correct way is therefore a good tool for achieving safe and tasty products of high quality. Understanding how various hurdles work together and what effect they have on bacteria and other micro-organisms is important for ensuring safe food. At Nofima Mat we have a pilot plant where we can investigate the effect of hurdles on real pathogenic bacteria, such as enterohemorrhagic E. coli (EHEC), Salmonella, and Listeria monocytogenes, in addition to typical food spoiling bacteria. This allows trials in real conditions and even worst case conditions.
