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

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.