VIGOROX® F&V

VIGOROX® F&V is a chlorine-free oxidant, formulated to provide effective microbial control to help meet food safety targets in agriculture area. It is used to reduce foodborne pathogenic bacteria (Escherichia coli, Salmonella enterica, Listeria monocytogenes) in water coming from processing fruits and vegetables and in the process water in contact with fruits and vegetables, to reduce spoilage organisms as well as putrefaction organisms and pathogens. It is non-corrosive when diluted to final in-use concentration and easy to use. It´s effective with organic load and over a large temperature range and up to pH 8. Its action mode does not lead to microbial resistance. Use special test strips for qualitative determination of peracetic acid.
VIGOROX® F&V decomposes into the environmentally harmless residues water, oxygen, and acetic acid after disinfection.

Typical Applications

VIGOROX® F&V is used to reduce foodborne pathogenic bacteria in water coming from processing fruits and vegetables and in the process water in contact with fruits and vegetables, to reduce spoilage organisms as well as putrefaction organisms and pathogens.
Its effectiveness is demonstrated against
  • Microorganisms PAA concentration contact time efficacy criteria
  • Escherichia coli
  • Salmonella enterica
  • Listeria monocytogenes 45 ppm 90 seconds ≥99.9% reduction

Benefits at a glance

Chlorine-free, effective microbial control helping to meet food safety targets in the agricultural industry

Product Details & Documents

Further Information

Storage:

Peracetic acid has to be stored in original containers or tank farms in an ambient condition protected from the direct sun irradiation area. It is important to keep peracetic acid protected from all types of contamination and away from of combustible/ oxidizable materials. Containers should be stored unopened and in an upright position.

Shelf life:

When stored properly in the originally sealed HDPE packaging, the shelf life of the product is 12 months from the date of production.