12. Peroxyacetic Acid
- Vicente M. Gómez-López3,4
Published Online: 20 FEB 2012
Copyright © 2012 John Wiley & Sons, Inc.
Decontamination of Fresh and Minimally Processed Produce
How to Cite
González-Aguilar, G., Ayala-Zavala, J. F., Chaidez-Quiroz, C., Heredia, J. B. and Campo, N. C.-d. (2012) Peroxyacetic Acid, in Decontamination of Fresh and Minimally Processed Produce (ed V. M. Gómez-López), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781118229187.ch12
Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC, Murcia, Spain)
Instituto de Ciencia y Tecnolog-a de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Venezuela
- Published Online: 20 FEB 2012
- Published Print: 16 APR 2012
Print ISBN: 9780813823843
Online ISBN: 9781118229187
- Peroxyacetic acid;
- microbial growth;
The presence of bacterial pathogens and spoilage in foods are major concerns to the food industry, government agencies, and consumers. An antimicrobial agent used commonly in fresh fruits and vegetables to reduce the risk of pathogen contamination is peroxyacetic acid (PAA). PAA has been used for food contact surface sanitizing and aseptic packaging; however, in some regions its food applications are conditioned. Its disinfectant activity is based on the release of active oxygen, which can affect the content of antioxidant compounds in the treated produce. However, no adverse sensorial effects of disinfection of fruits and vegetables with PAA have been reported. The efficacy of PAA is in function of concentration and exposure time and treated tissue. PAA breaks down in food and water to safe and environmentally friendly residues. In this context, the use of PAA as a food disinfectant is a good alternative to prevent food microbial growth.