Storage-Mediated Changes in Sodium Hypochlorite and Peroxyacetic Acid Sanitizer Concentrations

Influence of peroxyacetic acid concentration, temperature, pH, and treatment time on antimicrobial efficacy against Salmonella on chicken wings

Biocide inactivation of Bacillus anthracis spores in the presence of food residues after a 10-min treatment time was investigated. Spores of nonvirulent Bacillus anthracis strains 7702, ANR-1, and 9131 were mixed with water, flour paste, whole milk, or egg yolk emulsion and dried onto stainless-steel carriers. The carriers were exposed to various concentrations of peroxyacetic acid, sodium hypochlorite (NaOCl), or hydrogen peroxide (H(2)O(2)) for 10 min at 10, 20, or 30 degrees C, after which time the survivors were quantified. The relationship between peroxyacetic acid concentration, H(2)O(2) concentration, and spore inactivation followed a sigmoid curve that was accurately described using a four-parameter logistic model. At 20 degrees C, the minimum concentrations of peroxyacetic acid, H(2)O(2), and NaOCl (as total available chlorine) predicted to inactivate 6 log(10) CFU of B. anthracis spores with no food residue present were 1.05, 23.0, and 0.78%, respectively. At 10 degrees C, sodium hypochlorite at 5% total available chlorine did not inactivate more than 4 log(10) CFU. The presence of the food residues had only a minimal effect on peroxyacetic acid and H(2)O(2) sporicidal efficacy, but the efficacy of sodium hypochlorite was markedly inhibited by whole-milk and egg yolk residues. Sodium hypochlorite at 5% total available chlorine provided no greater than a 2-log(10) CFU reduction when spores were in the presence of egg yolk residue. This research provides new information regarding the usefulness of peroxygen biocides for B. anthracis spore inactivation when food residue is present. This work also provides guidance for adjusting decontamination procedures for food-soiled and cold surfaces.

Abstract. Peroxyacetic acid (PAA) is one of the most important atmospheric organic peroxides, which have received increasing attention for their potential contribution to the oxidation capacity of the troposphere and the formation of secondary aerosols. We report here, for the first time, a series of data for atmospheric PAA concentrations at urban and rural sites, from five field campaigns carried out in China in summer 2006, 2007 and 2008. For these five measurements, daytime mean (08:00–20:00 LT) PAA concentrations on sunlit days were 21.4–148.0 pptv with a maximum level of ~1 ppbv. The various meteorological and chemical parameters influencing PAA concentrations were examined using Principal Factor Analysis. This statistical analysis shows that the local photochemical production was the major source of PAA, and its concentration increased with increasing temperature, solar radiation and ozone but decreased with increasing NOx (NO and NO2), CO, SO2, and relative humidity. Based on the dataset, several issues are highlighted in this study: (i) Because PAA is a product from the photochemical oxidation of some specific volatile organic compounds (VOCs) that lead to acetyl peroxy radicals, the importance of various VOCs with respect to the PAA formation is therefore ranked using the incremental reactivity method. (ii) The contribution of PAN thermal degradation to PAA formation under conditions of different NOx concentrations is estimated based on the chemical kinetics analysis. The result shows that PAN seems to play an important role in the formation of PAA when the NO/NO2 concentration ratio was less than 0.2 and PAA would correspondingly have feedback on the PAN-NOx cycle. (iii) PAA and other peroxides, such as methyl hydroperoxide (MHP) and H2O2, usually exhibited a similar asymmetric shape typically shifted to the afternoon. However, under some conditions, H2O2 diurnal cycle was out of phase with MHP and PAA. The combination of linear regression and kinetics analysis indicate that the formation and removal processes of H2O2 may be different from those of MHP and PAA. (iv) Considering that PAA is the reservior of free radicals, its fate is expected to have an effect on the free radical budget in the atmosphere. A box model based on the CBM-IV mechanism has been performed to access its influence on the radical budget. We suggest that the detailed information on PAA in the atmosphere is of importance to better understand the free radical chemistry.

Peroxyacetic acid is a strong oxidizer and exerts important antimicrobial properties. The effect of a decontamination step with a moderate (80 mg/L) and a high (250 mg/L) peroxyacetic acid concentration on the shelf life of grated carrots stored under equilibrium modified atmosphere at 7°C was determined and compared with the shelf life of unwashed and water washed carrots. Atmospheric composition, microbial parameters, sensory quality and nutrient content (carotenoids, phenols, α-tocopherol, antioxidant capacity) were analysed throughout storage. At the end of the study anoxic conditions were reached for unwashed carrots and carrots washed with 80 mg/L peroxyacetic acid. The microbial shelf life of water washed carrots was 4 days based on the yeast count, where the score for flavour exceeded the limit value after 5 days of storage. The total aerobic plate count and the yeast count determined the shelf life of carrots treated with 80 mg/L peroxyacetic acid on 5 days, whereas the score for flavour exceeded the limit value after 7 days of storage. None of the microbial parameters determined the shelf life of carrots washed with 250 mg/L peroxyacetic acid. However, this treatment had already a pronounced effect on the initial sensory quality. Water washing already decreased the content of all individually studied nutrients, except for the antioxidant capacity. Additional losses after adding peroxyacetic acid on day 0 were found for α-tocopherol and phenols. Regardless of the applied treatment, α- and β-carotene remained stable during storage, but α-tocopherol declined significantly (P<0.05). The phenol content and the antioxidant capacity of unwashed and water washed carrots and carrots washed with 80 mg/L peroxyacetic acid increased significantly (P<0.05) at the end of the storage period, whereas no changes were retrieved in carrots treated with 250 mg/L peroxyacetic acid. On the condition that carrots were packed under an adequate EMA, the 80 mg/L peroxyacetic acid treatment showed perspectives to extend their shelf life without pronounced effects on their nutrient content. Increasing the concentration to 250 mg/L resulted in the best quality from a microbial point of view, but showed an increased impact on both the sensory quality and the nutrient content.

There is an urgent need to develop efficient and environmentally friendly decontaminants for poultry products. In this study, we aimed to evaluate the practical application of peroxyacetic acid (PAA) as a replacement for sodium hypochlorite (SH) to sterilize fresh chicken carcasses, using microbial, color, and electronic-nose analyses. We evaluated the decontamination effects of different concentrations of PAA and SH on chicken carcasses. The bactericidal effects of PAA at pH 3, 7, and 9, and SH at pH 10, at concentrations ranging from 100 to 500 ppm on coliform bacteria, total bacteria, and Salmonella spp. were evaluated. PAA induced a similar bactericidal effect at lower concentrations than SH. Therefore, at the same concentration and treatment time, PAA showed better bactericidal effects than SH. Although treatment with PAA (pH 3) and SH (pH 10) resulted in considerable discoloration, the degree of discoloration decreased when the pH of PAA was increased to 7 and 9. Therefore, by increasing the pH of PAA, the discoloration effect on chicken carcasses can be reduced without altering the microbial-reduction effect. Electronic-nose analysis showed that the flavor of the chicken was almost unaffected by volatile components at a treatment time < 30 min. Therefore, this study experimentally identified the optimal PAA concentration for the decontamination of chicken carcasses. The study findings provide a theoretical basis for the replacement of traditional bactericides, such as SH, with PAA for the production of poultry products.

Efficacy of Peroxyacetic Acid and Sulfuric Acid-Surfactant Blends for Reducing Listeria monocytogenes Contamination on the Surface of Whole Cantaloupes.

Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces

Inhibition of regrowth of planktonic and biofilm bacteria after peracetic acid disinfection

Evaluating the efficacy of peroxyacetic acid in preventing Salmonella cross-contamination on tomatoes in a model flume system

In order to address the issue of the lotus root's challenging washing process and the remnant of contaminants such as sludge and microorganisms during washing, this study evaluates the effect of an innovative washing method of ultrasonic combined bubbling-assisted low-concentration peroxyacetic acid (PAA) on the washing of lotus root. Single/multifrequency ultrasound, PAA concentration, washing time, and process combination sequence of soaking, ultrasound, and bubbling were explored. Moreover, the effects on the physicochemical quality of lotus root and the decontamination mechanism under this washing method were analyzed. The results showed that soaking before both ultrasonic and bubbling washing was effective in reducing surface microorganisms. Decontamination with 0.04% PAA can effectively sterilize more than 90% of all bacteria. Combination of bubbling, low concentration of PAA soaking, and ultrasonic washing of lotus root was the most effective (sterilizing and decontaminating). The ultrasonic treatment increased the total phenolic content (TPC) of lotus root by 16.4% and antioxidant activity (DPPH, FRAP) by 13.5% and 28.7%, whereas PAA was detrimental to the retention of TPC and antioxidant active compounds in lotus root. Furthermore, the combination of ultrasound and PAA produced greater damage to bacterial cell membranes and better bactericidal effects.

ABSTRACTIn this study, epoxidized high vinyl polybutadiene rubber (EHVBR) was prepared by the epoxidation reaction of high vinyl polybutadiene rubber (HVBR) in toluene using peroxyacetic acid as oxidant. The effects of reaction temperature and peroxyacetic acid concentration on the epoxidation degree of EHVBR were investigated by Fourier transform infrared (FTIR) spectroscopy and nuclear magnetic resonance (NMR), and the damping properties of organic hybrids consisting of EHVBR and different contents of hindered phenols tetrakis [methylene‐3‐(3‐5‐di‐tert‐butyl‐4‐hydroxyphenyl) propionyloxy] methane (AO‐60) and 3,9‐bis[1,1‐dimethyl‐2{β‐(3‐tert‐butyl‐4‐hydroxy‐5‐methylphenyl)propionyloxy} ethyl]‐2,4,8,10‐tetraoxaspiro[5,5]undecane (AO‐80) were explored by dynamic mechanical analysis (DMA). FTIR and NMR analyses indicated that the epoxidation occurred on the C=C double bonds of HVBR molecular chains and the epoxidation degree of EHVBR could be adjusted from 5 to 65% through control of the reaction temperature and peroxyacetic acid concentration. DMA and physical mechanical measurements indicated that the introduction of AO‐60 and AO‐80 could simultaneously improve the damping properties and mechanical properties of the EHVBR/AO‐60 and EHVBR/AO‐80 hybrids. The blending ratios of EHVBR/AO‐60 = 100/60 and EHVBR/AO‐80 = 100/60 showed better damping properties and the effective damping temperature ranges were extended from 13.1 to 52.3 °C and from 16.1 to 54 °C, respectively. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019, 136, 47196.

Kinetic and mechanistic study of photochemical degradation of 4-chlorophenol using peroxy acetic acid (PAA)

Photochemical degradation of chlorophenol industry wastewater using peroxy acetic acid (PAA)

Peroxyacetic Acid Effectiveness against Salmonella on Raw Poultry Parts Is Not Affected by Organic Matter

Photochemical degradation of 4-chlorophenol in the aqueous phase using peroxyacetic acid (PAA)