能阻止食品内微生物生长繁殖的因素统称为栅栏因子。栅栏技术指在食品设计和加工过程中，利用栅栏因子的单独作用或是多个栅栏因子之间的互作来控制食品安全性的综合性技术措施。
详细地介绍了潜在的食品栅栏因子，栅栏效应以及栅栏技术；
The emphasis is placed on the potential hurdles for foods, the hurdle effect, and the hurdle technology.
预示在食品加工业中，槐花精油可以取代山梨酸钾作为栅栏因子抑制致病菌的生长繁殖，从而提高食品的安全性。
This indicated that essential oil can replace potassium sorbate as a hurdle factor inhibiting the growth of pathogens and enhancing food safety during food process.
本文在介绍栅栏技术、分析肉制品中主要栅栏因子的同时，结合与其密切相关的微生物学知识，阐述了其应用于肉制品加工中的意义。
This essay studied hurdle technology theory and several hurdles. Meanwhile, Microbiological knowledge in relation to meat products processing was analyzed and the significance was illustrated.
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