THE BENEFITS OF PAA DISINFECTANT IN FOOD PROCESSING

In the food and seafood processing industry—where hygiene, safety, and microbiological control are non-negotiable—PAA (Peracetic Acid) has become one of the most trusted disinfectants thanks to its fast action, strong antimicrobial performance, and residue-free profile. With superior disinfection efficiency and environmental safety, PAA is increasingly considered the gold standard for sanitation in modern processing plants.

1. What is PAA and Why Is It Preferred in the Food Industry?

PAA (Peracetic Acid) is a powerful oxidizing agent formed from hydrogen peroxide and acetic acid, known for its ability to kill microorganisms rapidly, even at low concentrations.

Global regulatory bodies such as FDA, USDA, EPA, and the European Union approve the use of PAA in food applications because it meets three critical requirements:

• High antimicrobial efficacy

• No harmful chemical residues

• Biodegradable and environmentally safe

These characteristics make PAA ideal for seafood processing, beverage manufacturing, dairy operations, fruit and vegetable processing, and frozen food production.

2. Key Benefits of PAA in Food Processing

✔ 1. Broad-spectrum and highly efficient microbial control

PAA is effective against:

• Pathogenic bacteria: E. coli, Salmonella, Listeria monocytogenes, Vibrio spp.

• Yeasts and molds

• Viruses

• Biofilms—microbial layers that strongly adhere to equipment surfaces

Its kill time is within seconds, outperforming many conventional disinfectants.

✔ 2. Leaves no residues – safe for food contact

One of PAA’s greatest advantages is its clean decomposition:

After reaction, PAA breaks down into water, oxygen, and acetic acid, all of which are safe for food environments.

→ No toxic residues, no contamination risks, no impact on sensory quality (odor, color, taste).

This allows factories to meet strict export standards, including:

• EU

• United States

• Japan

• South Korea

✔ 3. Effective at low temperatures and in organic load

Unlike chlorine, which loses efficacy in the presence of organic matter, PAA:

• Works efficiently in cold water—ideal for seafood and produce

• Remains active even with high organic content such as protein or fat

• Requires no elevated temperatures, reducing energy consumption

This helps improve overall processing efficiency and reduce operating costs.

✔ 4. Does not create toxic by-products like chlorine

PAA does not form THMs, chloramines, or chlorinated hydrocarbons—harmful by-products associated with chlorine disinfectants.

→ Protects consumer health
→ Avoids regulatory risks in food safety compliance

✔ 5. Environmentally friendly and biodegradable

PAA breaks down rapidly after use:

• Does not harm wastewater treatment systems

• Does not accumulate in the environment

• Minimally impacts aquatic ecosystems

This makes PAA an excellent choice for factories pursuing green, sustainable production practices.

✔ 6. Suitable for multiple applications in food plants

PAA is widely used in:

• Surface disinfection for equipment, floors, walls, and tools

• CIP systems for tanks, pipelines, and heat exchangers

• Treatment of raw materials such as seafood, fruits, and vegetables

• Disinfection of processing water and rinse water

• Odor control and wastewater treatment

In seafood processing, PAA helps:

• Reduce fishy odors

• Minimize microbial contamination

• Improve freshness and extend shelf life

3. Comparison of PAA with Other Disinfectants

→ PAA is one of the most well-rounded and effective disinfectants for the food processing sector.

4. Conclusion

Peracetic Acid (PAA) is rapidly becoming an essential sanitation agent in the food and seafood processing industry thanks to its:

• Rapid, broad-spectrum disinfection

• Residue-free and food-safe nature

• Biodegradability and environmental friendliness

• Strong efficacy even in cold, organic-rich environments

PAA helps processing plants enhance product quality, control microorganisms, minimize contamination risks, and meet international export standards.