Peracetic acid (PAA) stands as a highly oxidizing and potent disinfectant, ideal for various industries including Dairy, Beverage, and FOOD processing. Renowned for its organic and green properties, PAA undergoes conversion into hydrogen peroxide and acetic acid in aqueous solutions. This NSF, FDA,FSSAI, and Halal approved product ensures food safety, making it suitable for application on food contact surfaces. Its efficacy in eradicating bacteria, yeast, and fungi, even at low temperatures, makes it an invaluable asset in CIP processes, surface sanitation, and equipment sterilization within the FOOD and dairy sectors. Its rinse-free nature further enhances its usability, promoting safety and efficiency in operations involving vegetable washing and carcass sanitation.
Sanitizer, Disinfectant, Bleach
Peracetic Acid
EcoCare Peracetic Acid
Food Grade
Dairy CIP, Food, Beverage CIP, Carcass and Vegetable washing
Peracetic acid (CH3COOOH) is a sustainable & and green chemical because its decomposition in water produces only water, oxygen, and easily biodegradable acetic acid. No environmentally harmful substances are produced as a result of its break down.
It is soluble in water and is completely biodegradable, breaking down into harmless products:
CH3(C=O)OOH + H2O -----------> H2O2. + CH3 (C=O)OH
Peracetic Acid Water Hydrogen Peroxide Acetic Acid
Popularity of PAA is growing which is supported by its key benefits:
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Effective at low concentration : 50- 200 ppm
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Excellent performance at low temperature
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No impact on efficacy in the presence of organic matter, solids, and ammonia
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Easy to use
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Environmentally Friendly: No Chlorine byproducts (DBP)THMs, quick breakdown, Low Aquatic Impact
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Highly cost-efffective if compared to other disinfectants methods.
Mechanisim of Peracetic acid inactivation of microbes
Mechanism of Peracetic acid inactivation of microbes
Peracetic acid is a potent oxidizing agent. According to researchers, it can inactivate microbes in various ways:
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Lea & Febiger researchers proposed that PAA operates similarly to other oxidants, targeting sensitive bonds in proteins, enzymes, and other molecules by releasing active oxygen species.
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PAA interacts with double bonds and stop the functioning of molecules.
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PAA alters the structure of proteins.
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Some experts suggest that PAA may disrupt the chemiosmotic function of the lipoprotein cytoplasmic membrane and impact transport processes by causing rupture or displacement of cell walls.
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According to Kitis, M. in "Disinfection of wastewater with peracetic acid: a review," PAA could potentially oxidize vital enzymes, disrupt biochemical processes, and impact intracellular solute levels.
Oxidation Potential of Peracetic Acid
PAA achieves disinfection by oxidising the external cell membrane of vegetative bacterial cells, endospores, yeast, and mould spores. Oxidation is a process where electrons are lost by a compound. Consequently, a more potent oxidizer leads to a quicker transfer of electrons to the microorganism, resulting in a faster inactivation or killing of the microorganism. The oxidation potential of PAA is 1.96 V, which is second only to ozone and superior to all other disinfectants.
Comparison of Oxidation Potential with Peracetic Acid
How to Use Peracetic Acid for different applications?
Disinfection of production facilities, tanks, containers, pipework, and milk collection trucks:
Concentration: 0.1-0.3%
Contact time: 5-10 min
Temperature: cold to 35°C
Bottle washing machines (water stages)
Concentration: 70-100 g/m³ (corresponding 10-15 ppm
active substance peracetic acid).
Soak sanitation (pipework):
Concentration: 0.02 to 0.05%
Contact time: 10 min-20 min
Temperature: cold
Intermediate disinfection of milking equipment
Dip milking equipment into a 0.5 to 0.7% solution.
Sanitation of animal sheds and surfaces:
Concentration: 0.1-0.2%, contact time: 10- 30min., temperature: cold
Material Compatibility:
Stainless steel is not affected by the solution when used as recommended. The exposure to aluminium should be time limited. Not suitable for use on copper and its alloys. Rubber may age faster.
Fruits and Vegetable washing:
The FDA has granted approval for its use in direct food contact, specifically for the purposes of wash water or aiding in the peeling of fruits and vegetables (as stated in 21CFR 173.315). Additionally, it is authorised for use as a disinfectant on surfaces that come into contact with food (21 CFR 178.1010). Enrolled as a pesticide under EPA Section 3 (40 CFR 152.25(a)--standard registration. EPA defines PAA as an “anti-microbial pesticide” (CFR June 24, 1998).
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Dosing Calculator for Peracetic Acid
Peracetic Acid: The Eco-Champion Disinfectant Taking Over Food & Water Safety
1. What is peracetic acid (PAA), and how does it work as a disinfectant?
Peracetic acid (PAA) is a strong disinfectant with a wide spectrum of antimicrobial activity. A potent oxidizing agent, it works by oxidizing and thus, destroying the cell membranes and proteins of microbes, leading to their inactivation or death. A plus point with PAA is that it is effective even in the presence of organic matter. Its ability to disinfect wastewater effluents is remarkable. The ease of its implementation, cost-effectiveness, the absence of persistent toxic residuals or by-products, and short contact time make it the first choice of responsible eco-conscious industrialists.
2. Is PAA safe for use in food and water processing?
Are there any regulatory requirements?
When used abiding by the authorized parameters, PAA is regarded as safe for use in the processing of food and water. Here is a more in-depth, fact-based examination of its safety and regulatory environment.
Safety:
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Minimum Toxicology and Biodegradability: According to the Food and Agricultural Organisation of the United Nations (2006), PAA breaks down quickly into water, oxygen, and acetic acid (vinegar) leaving no hazardous residues behind. It is a safer and more eco-friendly option.
Regulations:
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FDA Approval: PAA has been approved by the US Food and Drug Administration (FDA) for use as a sanitizer on food contact surfaces and for direct food contact with fruits, vegetables, meat, poultry, and seafood (21 CFR 173.315, 173.370, 178.1010).
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EPA Regulations: The US Environmental Protection Agency (EPA) has exempted PAA residues from tolerance requirements in food products treated up to 100 ppm per application (40 CFR 180.101).
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International Standards: PAA has also been approved for use in food and water processing by various international organizations, including the Codex Alimentarius Commission (e.g., Codex Alimentarius Commission Guidelines for the Production, Processing, Labelling, and Marketing of Organically Produced Foods (GL 32-1999)) and the European Union (e.g., Regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs).
Note: Different countries and regions may have specific regulations regarding PAA use. Ensure compliance with all relevant regulations before implementing PAA in your food or water processing facility. FSSAI, NSF, and FDA-approved PAA can be used as disinfectants at limited concentrations.
3. What are the factors that can affect the efficacy of PAA disinfection?
The efficacy of PAA depends on several factors:
1. Concentration: Its efficacy is directly proportional to its concentration. A higher concentration generally means faster and more effective killing/ inactivation of microbes, but exceeding limits can affect product quality and safety. One should refer to NACMCF guidelines for specific food types: https://www.fsis.usda.gov/policy/advisory-committees/national-advisory-committee-microbiological-criteria-foods-nacmcf
2. Contact Time: Longer exposure to PAA allows for deeper penetration and greater kill, but optimization is the key to avoiding unnecessary product exposure.
3. Temperature: A warmer temperature generally enhances PAA effectiveness, but care should be taken not to reach a very high temperature as it can degrade the solution. It is advisable to follow the manufacturer's recommendations while using the product.
4. Organic Matter: Organic matter like food residues shield pathogens, reducing PAA's reach. Pre-cleaning surfaces result in improved efficacy. Scientific studies, such as those published in reputable journals like the Journal of Food Protection (https://meridian.allenpress.com/jfp), provide valuable insights into these factors.
5. pH: Being acidic itself, PAA works best in slightly acidic conditions (pH 5–6).
4. How does PAA compare to traditional dairy disinfectants like chlorine in terms of effectiveness and safety?
Peracetic acid has antimicrobial activity and can be used as a disinfectant in the dairy industry. It helps in reducing pathogens in food products and is effective in reducing foodborne pathogens in dairy products. The FDA has approved peracetic acid for sanitizing and disinfecting, which can lessen the need for synthetic preservatives in food products. It is considered a broad-spectrum biocide with antimicrobial properties and can be used for cleaning and sanitizing equipment and facilities in the dairy industry.