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PAA Food Sanitizer
PAA Food Sanitizer
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Indian Food Industry Mag
Vol 32 No 3, May-June 2013
most species. It completely disintegrates into water and in pulp, paper and textile manufacture (Pan, Spencer and
oxygen at temperature above 73.89 ºC. There are no Leary, 1999).
known hazardous or toxic byproducts associated with its
use. It is probably more effective as a disinfectant in Mode of Action
aqueous solutions (Greenspan and Margulies, 1950) than The primary mode of action is oxidation, PAA
on biofilms (Ntsama et al., 1997) or in organic waste disinfects by oxidizing of the outer cell membrane of
slurries (Bohm et al., 1983). It may be a better biocide vegetative bacterial cells, endospores, yeast and mold
for viruses (Quiberoni et al., 1999) and bacteria (Meyer spores. The mechanism of oxidation is the transfer of
and Meltz, 1999) than it is for fungi (Colgan and Johnson, electrons, therefore the stronger the oxidizer, the faster
1998). Some bacteria, such as spore formers, are more electrons are transferred to the microorganism and the faster
resistant (Lensing and Oei, 1985). the microorganism is inactivated or killed. PAA works by
PAA usually occurs with hydrogen peroxide and acetic penetrating the cell wall and cell membrane and oxidizing
acid in an aqueous solution. Stock commercial the H-S and S-S bonds in the cell’s enzyme. Microbes are
preparation usually contain a synthetic stabilizer such as then unable to function and die. Because the cells are
1-hydroxyethyliden-1,1diphosphoric acid (HDPE) or 2, 6 destroyed from the inside-out via oxidation, they can’t
pyridinedicarboxylic (dipicolonic) acid to slow the rate develop immunity or mutant to counteract it. The PAA is
of oxidation or decomposition (Kurschner and Diken, superior to even hydrogen peroxide in its antimicrobial
1997). activity (Evans, 2000).
PAA inactivates enzymes that are responsible for
Limitations of PAA
discoloration and degradation, such as peroxidase in the
• Not compatible with chlorine browning of potatoes (Greenspan and Margulies, 1950).
Among the model organisms that show significant
• PAA is consumed by sulfites and sulfides. reductions in populations after exposure to PAA are
Bacillus cereus (Blackiston et al., 1999); B. subtilis
• Reduced half life above pH 8.5
(Leaper, 1984; Blackiston et al., 1999; Lindsay and von
• Rapid decomposition in the presence of metal. Holy, 1999); B. stearothermophilus (Blackiston et al.,
1999); Clostridium botulinum (Blackiston et al., 1999);
• Cannot be stored in mild steel or contaminated C. butyricum (Blackiston et al., 1999); C. sporogenes
containers. (Blackiston et al., 1999); Ditylenchus dipsaci (Hanks and
Linfield, 1999); Enterococcus faecium (Andrade et al.,
Methods of Preparation 1998); Escherichia coli (Arturo-Schaan et al., 1996),
Peracetic acid (PAA) is produced by reacting acetic including E. coli O157:H7 (Farrell et al., 1998), Fusarium
acid and hydrogen peroxide. The reaction is allowed to oxysporum (Hanks and Linfield, 1999); Gluconobacter
continue for up to ten days in order to achieve high yields oxydans (Winniczuk and Parish, 1997), Lactobacillus
of product according to the following equation. plantarum (Winniczuk and Parish, 1997), L. thermophilus
(Langeveld and Montfort-Quasig, 1996); Leuconostoc
mesenteroides (Winniczuk and Parish, 1997); Listeria
monocytogenes (Mosteller and Bishop, 1993; Restaino et
al., 1994); Pseudomonas aeruginosa (Restaino et al., 1994;
Lambert et al., 1999); P. fluorescens (Mosteller and
Bishop, 1993; Lindsay and von Holy, 1999);
Saccharomyces cerevisiae (Winniczuk and Parish, 1997);
Salmonella typhimurium (Restaino et al., 1994);
Staphylococcus aureus (Restaino et al., 1994; Lambert et
Due to reaction limitations, PAA generation can
al., 1999); Streptococcus delbreuckii subsp bulgaricus
be up to 15% with residual levels of hydrogen peroxide
(Langeveld and Montfort-Quasig, 1996); and Yersinia
(up to 25%) and acetic acid (up to 35%) with water up
enterocolitica (Mosteller and Bishop, 1993)
to 25%. Additional methods of preparation involve the
oxidation of acetaldehyde or alternatively as an end Uses
product of the reaction of acetic anhydride, hydrogen
peroxide and sulfuric acid. PAA was patented in 1950 to treat fruits and
vegetables to reduce spoilage from bacteria and fungi
Additional methods of preparation involve the destined for processing (Greenspan and Margulies, 1950).
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oxidation of acetaldehyde (Budavari, 1996) and reaction It has since been used in systems to disinfect recirculated
of tetraacetylethylenediamine (TAED) in the presence of wash water used to handle fresh produce (Lokkesmoe and
an alkaline hydrogen peroxide solution (Davies and Deary, Olson, 1995). It is used to treat bulbs (Hanks and Linfield,
1991). These sources appear to be used more frequently 1999), to disinfect potting soil, clean irrigation equipment,
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Indian Food Industry Mag
Vol 32 No 3, May-June 2013
(Larose, 1998) and in seed treatment to inactivate fungal conductivity or TDS of the blow-down or bleed off stream.
or other types of plant disease. While, there is a long PAA consumes alkalinity, allowing higher cycles of
history of experimental field use as a fungicide / concentration compared to hypochlorite. For most surface
bactericide, efficacy has only recently been established discharges, quenching is not required. PAA is compatible
(Hei, 2000). Peracetic acid is effective at reducing with organic scale and corrosion inhibitors. The threshold
Escherichia coli O157:H7 on apples when used in a wash level for most algae and slime forming organisms is 1-2
and as a chemical sanitizer (Wright et al., 2000). ppm active PAA. Effective pH ranges are as high as 9.5,
but the optimum is below 8.3.
Peracetic Acid appears to be an effective
microbiocide for disinfecting equipment, seeds, plant Sanitation: When used as the primary sanitizer in
materials and as a post-harvest treatment of fruits and processing facilities, the PAA formula does not contribute
vegetables. PAA is stabilized equilibrium solution that is to wastewater TDS or total salt levels and does not
approved for numerous uses, including circulation, interfere with most wastewater chemical treatment
cleaning and industrial sanitization of equipments such programs or systems. There are no known microbial
as tanks, pipelines, evaporators, fillers, pasteurizers, mutation or resistance responses to PAA. It can be used
aseptic machines, etc as follow; at concentrations up to 200 ppm active PAA without
• All types of Process Equipment in dairy including requiring a “water rinse”. Normal use rates are 80 ppm
farm equipment. with contact times of 1 minute to achieve a 99.999%
• Wineries, vineyards, breweries and beverage microbial kill.
plants. Agriculture: PAA solutions are finding specialty use as
• Meat, poultry, seafood and vegetable processing a fungicide for daffodil and flower bulbs, a biodispersant
and packaging plants. and slime inhibitor for flume systems and as a drip
• Use as a fogging adjunct for critical disinfection irrigation line cleaner and algaecide. When used as a drip
in packaging rooms. line cleaner, the PAA breaks down in soil within minutes,
• Cleaning, sanitizing and continuous disinfection releases (adds) active oxygen and does not contribute a
of UF and RO membranes. salt or conductivity (EC) loading in the root zone. At levels
above 10 ppm, the product will dissolve calcium and add
• Industrial circulating cooling water for both open, mild acidity to the soil. When compared to chlorine, PAA
closed and semi closed loops will not depress crop yields.
• Waste water treatment (as an outstanding sulfide
oxidizer and inhibitor, odor control agent, Wastewater: PAA has been used successfully as an
disinfectant and cleaner.) additive for sludge debulking, algae control, chemical
enhancement for sulfide removal and prevention, as a
• Other non-porous food or non-food contact
supplement to UV disinfection and odor eliminator. PAA
surfaces such as conveyors and doorway foamer
use costs are lower than chlorine for treating raw and
systems.
physico-chemically treated effluents. For biologically
• Pulp and paper process water slime and deposit treated effluents, use cost is higher (but with similar
control and specialty bleaching. efficacy results), yet PAA does not create THM precursors
• Drip irrigation tape line cleaner and algaecide. or most of the DBP’s (disinfection by-products) associated
• Broad spectrum efficacy against gram-negative and with the use of chlorine.
gram-positive bacteria, E. coli O157:H7, Listeria,
Detection
Salmonella, Pseudomonas and many other
organisms. Testing is accomplished using the DPD Total
There are no known hazardous or toxic by-
products associated with its use and provides operational
ease. No rinse is required at levels up to 100 ppm for
many fruits and vegetables and up to 500 ppm for
equipment sanitation uses.
Cooling Water: PAA solutions find particular
advantageous use in cooling water systems because it is
a very powerful oxidizer (second only to ozone). PAA is
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Chlorine method. The results are multiplied by 1.07 for microorganisms. As germicidal activity of PAA is highly
PAA equivalence. Detection limit with this method is 0.5 affected by pH, rise in pH especially above 7-8 should
ppm. be prevented. PAA has a pungent odor and the
concentrated product (40 %) is a highly toxic, potent
The hydrogen peroxide content is determined by
irritant and powerful oxidizer. Thus, care must be taken
an oxidation reduction titration with ceric sulfate,
in its use. PAA has broad-spectrum impacts on
according to equation 1. After the endpoint of this titration
microorganisms, is an irritant and may cause other health
has been reached, an excess of potassium iodide is added
problems if handled improperly. However, if proper safety
to the solution. The hydroiodic acid formed in acidic
precautions are taken, PAA can be the principle alternative
media reacts with peracetic acid to liberate iodine,
chemical sanitizers and disinfectants.
according to equations 2. A standard solution of sodium
thiosulfate is used to titrate the liberated iodine, as shown Further Reading
in equation 3. The endpoint of this titration is used to
calculate the peracetic acid content. Alexander, M. (1991) Introduction to Soil Microbiology.
Krieger Publishing Co., Malabar, FL.
Safty and Regulatory Aspects:
Andrade, N.J., Bridgeman, T.A. and Zottola, E.A. (1998)
PAA is an irritant of the skin, eyes, mucous Bacteriocidal activity of sanitizers against
membranes and respiratory tract (NTP, 2000; Budavari, Enterococcus faecium attached to stainless steel as
1996; Lenga, 1985). It is toxic by inhalation, ingestion determined by plate count and impedance
or if absorbed through skin and corrosive at concentrations methods. Journal of Food Protection, 61: 833-838.
above 10 % and irritant at concentrations below 2 %.
Arturo-Schaan, M., Sauveger, F., Mamez, C., Gougeon,
When heated to decomposition it emits acrid smoke and
A. and Cormier, M. (1996) Use of peracetic acid
toxic fumes of carbon monoxide and carbon dioxide. The
as a disinfectant in a water-treatment plant: Effect
vapor is heavier than air and can travel a considerable
on the plasmid contents of Escherichia coli strains.
distance to a source of ignition and flash back (NTP,
Current Microbiology, 32: 43-47.
2000). It is considerably unstable and may explode on
heating. It is incompatible with strong oxidizing agents, Blackistone, B., Chuyate, R., Kautter Jr, D.,
acetic anhydride, alkenes and organics. Therefore, safety Charbonneau, J. and Suit, K. (1999) Efficacy of
glasses, adequate ventilation, gloves, face protection and, oxonia active against selected spore formers.
if using significant quantities, full body protection against Journal of Food Protection 62: 262-267.
a possible explosion is needed.
Bohm, R., Britzius, E. and Strauch, D. eds. (1983)
FDA approved it for direct food contact, for use Disinfection of slurry with peracetic acid.
in wash water or to assist in the peeling of fruits & Hygienic Problems of Animal Manures: 118-129.
vegetables (21CFR173.315) and also as sanitizer on food Stuttgart: Institut fur Tiermedizin, [CAB Abstracts].
contact surfaces (21 CFR 178.1010). Peracetic acid is not
Budavari, S. (1996) Merck Index, Merck and Co.,
explicitly listed as GRAS by FDA but it arguably benefits
Whitehouse Station, NJ
human health by controlling food-borne pathogens
(Cherry, 1999). The maximum residues for wash water Cherry, J.P. (1999) Improving the safety of fresh produce
used for fruits and vegetables are 80 ppm (21 CFR with antimicrobials. Food Technology, 53: 54ff.
173.315) and that allowed on a food contact surface are Colgan, R.J. and Johnson, D.S. (1998) The effects of
200 ppm (21 CFR 178.1010). The efficient (minimal) use postharvest application of surface sterilizing agents
of PAA as disinfectant in a HACCP program requires on the incidence of fungal rots in stored apples
constant monitoring but is feasible (Schultz, 1992). and pears. Journal of Horticultural Science and
Conclusion Biotechnology, 73: 361-366.
PAA has found food industry application in recent Davies, D.M. and Deary, M.E. (1991) Kinetics of the
years and is being promoted as a potent chlorine hydrolysis and perhydrolysis of
replacement. PAA is relatively stable at use strengths of tetraacetylethylenediamine, a peroxide bleach
100 to 200 ppm. Other desirable properties include: activator. Journal of Chemical Society Perkins
absence of foam and phosphates, low corrosiveness, Trans. 2: 1549-1552.
tolerance to hard water and favorable biodegradability. Evans, D.A. (2000) Disinfectants. Wiley Encyclopedia
PAA solutions have been shown to be useful in removing of Food Science and Technology 1: 501-509.
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Indian Food Industry Mag
Vol 32 No 3, May-June 2013
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