Customers Concerns regarding the consumption of both more secure and safer products along with being more natural have been the science of Food and production of foodstuffs one of the gentle. Different Methods of Preservation such as drying, addition of additives, freezing etc have introduced with the possibility of changing some food parameters like water activity. Indeed most ways to reach safer products arises from reduction of microorganism and with respect to the amount level of their microbial lethality. Recently the viewpoint of synergistic of using some preserving methods together has been lead to introduction of hurdle technology. Due to developments in intelligent application of hurdle technology as well as critical factors of food preservation and their interactions, currently hurdle technologies has become as prevalent as it could. Present contribution reviews the brief introduction about hurdle technology, its effects and future trends.