Identifying Chemical Methods to Optimize the Lifetime of Peracetic Acid (PAA)
Disciplines
Food Processing
Abstract (300 words maximum)
Maintaining efficient and effective sanitation practices in the poultry processing industry has recently received significant attention. Peracetic acid (PAA) has been utilized during the immersion chilling process as an antimicrobial agent to ensure food safety, but its short lifespan has limited its potential. This study explores various chemical methods for lengthening the lifetime of PAA. Differing concentrations of ethylenediaminetetraacetic acid (EDTA), 1-hydroxyethylidene-1,1-diphosphonic acid (HEDP), dipicolinic acid (DPA), and aspartic acid diethoxy succinate (AES), were used individually and in varying combinations within simulated and actual chiller water, as well as iron (Fe(III)) solutions. Simulated chiller water contained sodium, potassium, and magnesium cation total mixture at 1000ppm, with some trials also containing 1800 ppm BSA (bovine serum albumin). Iron solutions were synthesized at 200 ppm. A MP-9700E meter was used to measure the concentration of PAA at recorded time intervals, and the resulting half-life of PAA was calculated. The most effective concentration(s) and combination(s) of chemicals to increase the lifetime of PAA will be reported. This study is important to the poultry processing industry, for it has the potential to enhance food safety while reducing the associated costs of sanitation.
Academic department under which the project should be listed
CSM - Chemistry and Biochemistry
Primary Investigator (PI) Name
Daniel Sabo
Identifying Chemical Methods to Optimize the Lifetime of Peracetic Acid (PAA)
Maintaining efficient and effective sanitation practices in the poultry processing industry has recently received significant attention. Peracetic acid (PAA) has been utilized during the immersion chilling process as an antimicrobial agent to ensure food safety, but its short lifespan has limited its potential. This study explores various chemical methods for lengthening the lifetime of PAA. Differing concentrations of ethylenediaminetetraacetic acid (EDTA), 1-hydroxyethylidene-1,1-diphosphonic acid (HEDP), dipicolinic acid (DPA), and aspartic acid diethoxy succinate (AES), were used individually and in varying combinations within simulated and actual chiller water, as well as iron (Fe(III)) solutions. Simulated chiller water contained sodium, potassium, and magnesium cation total mixture at 1000ppm, with some trials also containing 1800 ppm BSA (bovine serum albumin). Iron solutions were synthesized at 200 ppm. A MP-9700E meter was used to measure the concentration of PAA at recorded time intervals, and the resulting half-life of PAA was calculated. The most effective concentration(s) and combination(s) of chemicals to increase the lifetime of PAA will be reported. This study is important to the poultry processing industry, for it has the potential to enhance food safety while reducing the associated costs of sanitation.