Which term describes using two or more barriers (hurdles) to control hazards in foods?

Which term describes using two or more barriers (hurdles) to control hazards in foods?

• A. Lethality
• B. Stabilization
• C. Multiple hurdles concept
• D. HACCP plan design

Answer: (C)

Using two or more barriers to control hazards in foods is described by the multiple hurdles concept, also known as hurdle technology. Each barrier—such as heat treatment, pH, water activity, refrigeration, or preservatives—imposes stress on microorganisms. When several barriers are combined, the organism faces a tougher environment, making survival or growth far less likely than with any single barrier. This approach strengthens safety and can allow milder processing while still meeting safety goals. The other terms don’t capture this integrated approach: lethality means destroying organisms, stabilization refers to keeping product attributes stable, and HACCP plan design is the overall framework to identify hazards and set controls rather than the specific use of multiple barriers.

Using two or more barriers to control hazards in foods is described by the multiple hurdles concept, also known as hurdle technology. Each barrier—such as heat treatment, pH, water activity, refrigeration, or preservatives—imposes stress on microorganisms. When several barriers are combined, the organism faces a tougher environment, making survival or growth far less likely than with any single barrier. This approach strengthens safety and can allow milder processing while still meeting safety goals. The other terms don’t capture this integrated approach: lethality means destroying organisms, stabilization refers to keeping product attributes stable, and HACCP plan design is the overall framework to identify hazards and set controls rather than the specific use of multiple barriers.