Liha töötlemine
addition to heat are often used. For instance, tions and additives (Zamudio 2006).
canned sausages also include the previous • Oxygen tension is decisive for the prolif-
addition of curing salts or the inclusion of eration of certain strains. This is the case
antioxidants such as phenols in smoked sau- with strict anaerobes such as Clostridium
sages. According to the hurdle theory, it is spp. or microaerophiles such as lactic acid
not necessary to apply more hurdles than bacteria, which are present in very low
necessary to obtain microbiologically safe numbers or even absent in the presence of
products with a considerable long shelf life. oxygen. However, canned meat is a system
The net effect of the applied hurdles is an totally void of oxygen.
interaction of individual effects; therefore, if • Food composition and structure also deter-
annaabi.ee 
