Preservation factors are hurdles to inhibit microorganisms. These hurdles may be temperature, water activity, acidity, redox potential, preservatives, and others. A crucial phenomenon in hurdle technology is known as the homeostasis of microorganisms. Hurdles disturb homeostasis. Preservative factors functioning as hurdles can disturb one or more of the homeostasis mechanisms, thereby preventing microorganisms from multiplying and causing them to remain inactive or even die.
Food preservation is achieved by disturbing the homeostasis of microorganisms.
The best way to do this is to deliberately disturb several homeostasis mechanisms simultaneously. Multiple hurdles affect product quality least. This multi-targeted approach is the essence of hurdle technology. It is more effective than single targeting and allows hurdles of lower intensity, improving product quality. There is the further possibility that different hurdles in a food not only have an added effect on stability, but can act synergistically.