Hurdle technology is a food preservation approach that combines multiple preservation factors or “hurdles” to inhibit microbial growth and extend the shelf life of food products while maintaining their sensory and nutritional qualities. Each hurdle alone may not be sufficient to prevent spoilage, but when combined, they create a cumulative inhibitory effect on microorganisms. Common hurdles include temperature control, water activity reduction, pH adjustment, use of preservatives, and modified atmosphere packaging. The principle is to design a system where microorganisms cannot adapt to the combination of stress factors, thereby ensuring product safety