Non-Thermal and Combined Preservation Techniques

Gathers the food preservation approaches that do not rely on heat alone. Hurdle technology combines several preservation techniques, each acting as a hurdle, so that together they eliminate or control the pathogens in a food product, biopreservation uses natural or controlled microbiota, or the antimicrobial compounds they produce, to preserve food and extend its shelf life, and pascalization, also called high pressure processing, preserves and sterilizes food under very high pressure. A technique belongs here when its own cited article describes preserving food by non-thermal means or by combining several barriers. It excludes pasteurization and heat sterilization, which have their own group.