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Peer-reviewedCC BYFoods (Basel, Switzerland)

Controlling Microbial Spoilage of Aquatic Products with Hurdle Technology: A Review.

  • Meng Liu1
  • Shuai Gao2
  • Xinran Tao2
  • Bingshuang Liu2
  • Feifei Gong1
  • Yang Yang3
  • Yiyu Chen1
  • Guangming Liu1,2
  1. 1School of Marine Biology, Applied Technology Engineering Center of Fujian Provincial Higher Education for Marine Food Nutrition Safety and Advanced Processing, Xiamen Ocean Vocational College, Xiamen 361100, China.
  2. 2College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
  3. 3College of Environment and Public Health, Xiamen Huaxia University, 288 Tianma Road, Xiamen 361024, China.
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Abstract

Spoilage due to microbial proliferation is the primary cause of the decline in the quality and nutritional value of aquatic products. Current research largely focuses on various antimicrobial methods, yet each antibacterial preservation technology has certain limitations in maintaining storage quality and prolonging the shelf life of aquatic products. This paper categorizes the spoilage microorganisms of aquatic products and highlights that Shewanella spp. and Pseudomonas spp. are common spoilage organisms. The multiple antimicrobial mechanisms of hurdle technology are examined: combined hurdles are classified into five patterns (physical-physical, physical-chemical, physical-biological, biological-chemical, and biological-biological), and their aquatic applications are reviewed together with emerging intelligent controlled-release antibacterial packaging. Aims to provide theoretical references for the iterative optimization of aquatic product preservation technologies.

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Cite

BibTeXRIS
BibTeX
@article{liu2026controlling,
  title = {{Controlling Microbial Spoilage of Aquatic Products with Hurdle Technology: A Review.}},
  author = {Meng Liu and Shuai Gao and Xinran Tao and Bingshuang Liu and Feifei Gong and Yang Yang and Yiyu Chen and Guangming Liu},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = oct,
  doi = {10.3390/foods15203621},
  url = {https://europepmc.org/article/MED/42940258},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Controlling Microbial Spoilage of Aquatic Products with Hurdle Technology: A Review.
AU  - Meng Liu
AU  - Shuai Gao
AU  - Xinran Tao
AU  - Bingshuang Liu
AU  - Feifei Gong
AU  - Yang Yang
AU  - Yiyu Chen
AU  - Guangming Liu
PY  - 2026
DA  - 2026/10/12
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15203621
UR  - https://europepmc.org/article/MED/42940258
AB  - Spoilage due to microbial proliferation is the primary cause of the decline in the quality and nutritional value of aquatic products. Current research largely focuses on various antimicrobial methods, yet each antibacterial preservation technology has certain limitations in maintaining storage quality and prolonging the shelf life of aquatic products. This paper categorizes the spoilage microorganisms of aquatic products and highlights that Shewanella spp. and Pseudomonas spp. are common spoilage organisms. The multiple antimicrobial mechanisms of hurdle technology are examined: combined hurdles are classified into five patterns (physical-physical, physical-chemical, physical-biological, biological-chemical, and biological-biological), and their aquatic applications are reviewed together with emerging intelligent controlled-release antibacterial packaging. Aims to provide theoretical references for the iterative optimization of aquatic product preservation technologies.
SN  - 2304-8158
ER  -