Table 2.

Types of hurdles for sous vide and cook–chill processes ⁶¹ , ⁶² , ⁶³ , ⁶⁴

Physical hurdle	Physiochemical hurdle	Microbiological hurdle
Heat processing	Water activity	Competitive microflora
Storage temperature	pH	Starter culture/outlook
Packaging	Redox potential	Bacteriocins
Photodynamic inactivation	Salt	Mould and yeast
Ultrahigh‐pressure processing	CO2, O2	Enterbacteriaceae and antibiotic
Ultrasonification	Organic acids, spices and herbs	Antibiotic