Effect of type of water, concentration and freshness of peroxyacetic acid solutions against different microbial cultures and Salmonella strains of concern for poultry

Authors: Hart-Cooper, William; Avena Bustillos, Roberto; MEEKS, KEITH - Ipura Food Safety, Inc; Quintanilla Flori, Bruno; Orcutt, Kaydren; Aviles Noriega, Ashley; Gorski, Lisa; Orts, William

Submitted to: ACS Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/5/2025
Publication Date: 3/17/2025
Citation: Hart-Cooper, W.M., Avena Bustillos, R.D., Meeks, K., Quintanilla Flori, B.E., Orcutt, K.B., Aviles Noriega, A., Gorski, L.A., Orts, W.J. 2025. Effect of type of water, concentration and freshness of peroxyacetic acid solutions against different microbial cultures and Salmonella strains of concern for poultry. ACS Food Science and Technology. https://doi.org/10.1021/acsfoodscitech.4c00802.
DOI: https://doi.org/10.1021/acsfoodscitech.4c00802

Interpretive Summary: Peroxyacetic acid (PAA) is a widely used effective antibacterial for the poultry industry. Knowing the effects of type of water, application time after dilution and the effect of concentration and contact time against poultry microbial cultures will allow poultry processors to safely, and effectively, apply PAA to counter pathogenic Salmonella strains targeted for elimination by USDA regulation, promoting safe commercial distribution of raw poultry products.

Technical Abstract: Relatively stable peroxyacetic acid (PAA) concentrates (23 % PAA) are diluted with tap water for industrial biocidal application. The biocidal effectiveness of PAA solutions depending on storage at room temperature, type of water used for dilution and the effect of concentration and contact time against different microbial cultures and three Salmonellas strains enforced by FSIS to be eliminated for commercial distribution of raw poultry carcasses were evaluated in this study. PAA is very reactive and quickly decomposes to acetic acid, oxygen and water. At room temperature (20 °C) the biocidal activity of PAA is reduced significantly (up to 50%) after 24 h of being diluted for application. Increasing PAA contact time from 15 s to 30 s increased at least one log cycle, the microbial reduction of 250 ppm PAA in distilled water against a shrimp-derived microbial culture. PAA effectiveness varied depending on the source of microbial culture, being more effective on mixed microbial cultures from marine products than from poultry. Also, PAA is more powerful when dissolved in tap water than in Brita filtered and distilled water and it is related to dissolved chemicals that promotes reactions of hydrogen peroxide in PAA with generation of oxygen radicals and subsequent oxidation and microbial cell damage. Increasing PAA concentration in tap water increases the microbial log reduction of chicken culture and Salmonella in a logarithmic pattern. While PAA at 500 ppm in tap water reached 5-log reduction of mixed microbial culture sourced from chicken skin, only 125 ppm PAA in tap water is required to achieve the same log reduction in S. Enteritidis the most resistant Salmonella of concern for poultry carcass sanitation for commercial trade. It is concluded that PAA freshly dissolved in tap water is an effective biocide at 15 s contact time capable to achieving a 5-log microbial reduction on a chicken-derived microbial culture when used at 500 ppm and it is even more effective to achieve this level of microbial reduction, at 125 ppm against pathogenic Salmonella strains.