Peracetic Acid and Hydrogen Peroxide Post-dip Decay Kinetics on Red Meat and Poultry
Peracetic acid (PAA) is a widely used antimicrobial in the food and protein industries. Post-application decay of PAA has not been well studied, until now. The experts at Ecolab studied this decay using Inspexx™ and published the study in the March/April issue of Food Protection Trends.
The research supports the fact that Inspexx™ can be used as a processing aid in meat and poultry operations at up to 2000 ppm with no long-term residues. PAA and hydrogen peroxide rapidly decays below the limit of detection (LOD) and limit of quantitation (LOQ) levels within 30 minutes of immersion exposure. Ultimately, PAA and peroxide residuals on finished meat products have no functional effect and would be negligible at time of retail sale or consumption.