{"id":35473,"date":"2022-04-07T10:46:10","date_gmt":"2022-04-07T08:46:10","guid":{"rendered":"https:\/\/www.proquimia.com\/desinfeccion-con-acido-peracetico\/"},"modified":"2025-11-07T12:55:56","modified_gmt":"2025-11-07T11:55:56","slug":"peracetic-acid-disinfection","status":"publish","type":"post","link":"https:\/\/www.proquimia.com\/en\/peracetic-acid-disinfection\/","title":{"rendered":"Peracetic acid disinfection in the food industry"},"content":{"rendered":"

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Ensuring proper\u00a0disinfection of surfaces in contact with food<\/strong> to avoid microbiological contamination is one of the main concerns of the food industry. To achieve this, and as an essential part of the implementation of a HACCP system<\/strong>, we must establish cleaning and disinfection protocols<\/strong> that are adapted to the specific needs of each facility, using detergents and disinfectants appropriate to the type of surfaces and residues present. This is achieved by maintaining the safety of the food produced, avoiding cases of food poisoning, extending the shelf life of food and avoiding organoleptic changes.<\/p>\n

After the cleaning procedure of a food surface we must carry out proper disinfection<\/strong>. Within the wide range of biocidal active ingredients currently available (chlorine, quaternary ammoniums, alcohols, glutarladehyde, peroxides and peracids, amines, etc.), the main characteristics required of a disinfectant product are: broad spectrum of action, effectiveness at low doses and low environmental impact. Therefore, the choice of the disinfectant to be used will be a key point to ensure maximum food safety and security<\/strong>.<\/p>\n

Characteristics of peracetic acid disinfection<\/strong><\/h4>\n

Peracetic acid<\/strong>, formed from the equilibrium reaction between acetic acid and hydrogen peroxide, is a compound that meets the above requirements perfectly.<\/p>\n

Broad spectrum of action at low doses<\/h4>\n

The\u00a0mechanism of action of peracetic acid<\/strong>\u00a0is based on the oxidation of the structural and functional components of micro-organisms. This same mechanism is particularly suitable for destroying the polymeric extracellular matrix generated in the presence of biofilms.<\/p>\n

A concentration of 150 ppm of peracetic acid is sufficient to comply with standard EN-13697, which serves as a reference to validate the efficacy of biocidal products against\u00a0Escherichia coli, Pseudomonas aeruginosa, Enterococcus hirae and Staphylococcus aureus<\/em>micro-organisms.\u00a0<\/em>To tackle\u00a0Listeria monocytogenes<\/em>\u00a0and\u00a0Salmonella typhimorium<\/em>, according to EN-13697, a concentration of 75 ppm of peracetic acid is sufficient.<\/p>\n

Peracetic acid also complies with EN-13697 fungicidal and yeasticidal standards at 1875 ppm and 1200 ppm, respectively.<\/p>\n

Several studies show that its biocidal action, based on a high oxidising power<\/strong> that acts on proteins and genetic material (DNA\/RNA), makes it effective against viruses at<\/strong> concentrations of between 400 and 1500 ppm\u00a0[1]<\/sup>. It is also effective against spore-forming micro-organisms<\/strong>\u00a0[2]<\/sup>.<\/p>\n

Low environmental impact<\/h4>\n

The high reactivity of peracetic acid ensures that it decomposes rapidly into acetic acid and water, having a very low impact on wastewater and a high level of biodegradability<\/strong>. Especially when compared to other widely used disinfectants such as sodium hypochlorite (which in contact with organic matter and wastewater produces harmful by-products such as chloramines, chlorophenols or trihalomethanes) or quaternary ammoniums (which are an important source of nitrogen and do not decompose as quickly as peracetic acid).<\/p>\n

Disinfection of food surfaces with peracetic acid<\/h4>\n

All these advantages have led, in recent years, to a significant increase in the use of peracetic acid as a first choice disinfectant in the food industry. The active ingredient is registered as a biocidal active substance (according to Biocidal Products Regulation (EU) 528\/2012) for application on both veterinary surfaces (TP3) and food surfaces (TP4). Consequently, the most common types of application<\/strong> are:<\/p>\n