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of less relevance to hurdle-technology foods with prolonged ambient stability. For the
latter group of foods models that allow predictions of the probability that growth will
occur or that allow predictions of growth/no growth boundaries are suitable and much
research is going now into the direction ofprobability models. In the future the use of
predictive mathematical models will certainly increase in food microbiology, but
probably also related to food quality. Predictive microbiology should become an
indispensable tool in food design, and food microbiologists and technologists must
become familiar with the potentials and limitations of this important approach.
Conclusion
The current international concepts for food product safety, i.e. HACCP, GMP,
HT and PM, should belong to the repertoire of food developers and controllers
today. With the objective to safeguard the microbiological safety and at the same
time the sensoric quality of food-stuffs, and to interrupt especially the disturbing
trend to ever more food poisoning cases.
Further Reading
Leistner, L. (1994): Food design by hurdle technology and HACCP. Printed
and distributed by the Adalbert-Raps-Foundation, D - 95326 Kulmbach, Germany.
62 pages.
Leistner, L. (1995): Principles and applications of hurdle technology. In: New
methods of food preservation (G.W. Gould, ed.), Blackie Academic & Professional,
London, pp. 1 “ 21.
Leistner, L. (1995): Stable and safe fermented sausages world-wide. In:
Fermented meats (G. Campbell-Platt & P.E. Cook, eds.), Blackie Academic &
Professional, London, pp. 160-175.
Leistner, L. (1999): Combined methods for food preservation. In: Handbook
o f food preservation (M. Shafiur Rahman, ed.), Marcel Dekker, New York. pp.
4 5 7 -4 8 5 .
Leistner, L. (2000): Use o f combined preservative factors in foods of
developing countries. In: The microbiological safety and quality o f food (B.M.
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