Active Oxygens Contribute to Food Safety
Beverage bottlers and dairies value peracetic acid and hydrogen peroxide (H2O2) as valuable disinfectants. After all, these two active oxygens reliably sterilize various beverage containers without leaving chemical residues. By packaging juices, smoothies, energy drinks, and milk in germ-free cartons or PET bottles, spoilage is minimized. The protective action works even without refrigeration. Peracetic acid’s antimicrobial power is also utilized by food processors. With it, they can combat pathogen contamination of poultry, fruits, and vegetables. What is more: germs cannot develop a resistance to H2O2 or peracetic acid.
Active Oxygens Give Germs No Quarter
Foods stay fresh for longer — without refrigeration or preservatives.
HOLD ON. PERACETIC ACID AND FOOD – IS THAT SMART?
Absolutely. Peracetic acid can take on the bacteria and viruses that cause disease as well as the organisms that promote food spoilage. While peracetic acid is relentless against pathogens, it breaks down into its natural components — water, oxygen, and vinegar — after it has done its job. These biodegradable substances do not leave chemical residues behind. That is why various peracetic acid products are approved for food contact.
In aseptic beverage packaging, peracetic acid and hydrogen peroxide are used as powerful sterilants of beverage containers such as bottles, cartons, pouches, and the filling equipment itself. These pre-treated packages can then be filled with milk, juices, smoothies, and other perishable beverages. On their way to the end consumer, they do not need to be refrigerated further. At the same time, the beverages do not require any prior heat treatment or preservatives, which is something that more and more consumers appreciate. Therefore, beverages in aseptic packaging remain shelf-stable for longer periods.
Active Oxygens also treat poultry meat gently …
Poultry processors also require residue-free food safety solutions. Peracetic acid is highly effective at keeping meat safe from pathogenic bacteria. At the same time, this sustainable chemical combats the organisms that can accelerate spoilage.
… while preserving the freshness of fruits and vegetables.
It can take some time for fruits and vegetables to go from farm to table. To keep them as fresh as possible, produce companies can use peracetic acid and hydrogen peroxide for post-harvest treatment. The same applies to freshly cut fruits and vegetables, which are becoming increasingly popular as convenience products. In these cases, the two active oxygens also combat pathogenic bacteria. Additionally, they prevent harmful microorganisms from initiating decay and spoilage processes. And without any chemical residues! Instead, we are left with clean produce and reduced food loss.
POWERFUL AND NATURAL: PERACETIC ACID LEAVES BEHIND NO CONTAMINANTS, BREAKING DOWN INTO ONLY WATER, OXYGEN, AND ACETIC ACID.
Food and Peracetic Acid: It Works
… because foods treated with peracetic acid stay fresh for longer. After its antimicrobial action, peracetic acid dissipates just like the germs it eliminates.
