Decay Kinetics of Residual Peracetic Acid and Hydrogen Peroxide on Poultry and Red Meat

Introduction:   The increase in the maximum allowable level of peracetic acid (PAA) in poultry and red meat process water to 2000 ppm PAA (poultry) and 1800 ppm PAA (red meat) has greatly expanded the use of this chemistry across the industry, adding to the safe consumption of these foods. In addition to broad-spectrum antimicrobial efficacy, one of the main benefits of peracids is the post-treatment breakdown to the innocuous components of acetic acid and water.

Purpose: To date, a study documenting the breakdown rate of peracetic acid and hydrogen peroxide following a dip treatment in PAA has not been conducted. The study presented seeks to provide documentation and determination estimates for zero-point residue levels for each of the chemical species peracetic acid and hydrogen peroxide.

Methods:  Chicken and beef samples were dipped in commercially-available PAA slightly above the maximum allowable level of 2,000 ppm PAA for 30s as a worst-case treatment scenario. Samples were drained on a rack. Recovery and measurement of remaining PAA/Peroxide were determined by iodometric titration at time points.

Results:   Peracetic acid level on chicken was below the limit of detection (<LOD) level at 31 minutes, with a regression fit of 0.97, and hydrogen peroxide level <LOD after 19 minutes, with a regression fit of 0.94. Peracetic acid levels on beef was <LOD after 4.2 minutes drain time, with a regression fit of 0.987, and hydrogen peroxide level <LOD after 14.3 minutes, with a regression fit of 0.99.

Significance: Decay kinetics of both the PAA and peroxide on the tissue demonstrated exponential decay, which bolstered support for the safe use of peracetic acid at levels up to 2,000 ppm in the processing of poultry or red meat. This data supports the use of PAA by demonstrating that there are no or neglible residuals expected at time of consumption.