Synergy of Strong Acids and Peroxy Compounds
Disclosed is a method for improving decontamination in meat, poultry, fish, fruit and vegetable processing using a combination of acid(s) and peroxy compound(s). The method comprises a “stacked” approach, sequentially adding the acid(s) and peroxy compound(s) to an aqueous stream to provide a point-of-use low-pH antimicrobial composition that is highly effective for decontamination of food products, as well as safer for use in a processing facility.
1 . A method comprising admixing at least one acid and at least one compound chosen from the group consisting of at least one peroxyacid, at least one peroxygen, and combinations thereof, wherein the admixing comprises a first step comprising establishing an aqueous stream comprising at least one strong acid and having a pH of from about 0.5 to about 3.5, and a second step comprising adding into the aqueous stream at least one peroxy compound chosen from the group consisting of at least one peroxyacid, at least one peroxygen, peracetic acid, hydrogen peroxide, and combinations thereof, to form an antimicrobial composition for decontamination of a food product selected from the group consisting of poultry, meat, fish, fruit, and vegetables.
2 . The method of claim 1 wherein the first step comprises establishing an aqueous stream comprising at least one peroxy compound chosen from the group consisting of at least one peroxyacid, at least one peroxygen, peroxyacetic acid, hydrogen peroxide, and combinations thereof, and the second step comprises admixing into the aqueous stream at least one strong acid and having a pH of from about 0.5 to about 3.5.
3 . The method of claim 1 , wherein the antimicrobial composition is directed to at least one endpoint selected from the group consisting of a mist, a spray, a dip, a deluge, a flume, an electrostatic application, and atomization, for application of the antimicrobial composition to the food product.
4 . The method of claim 1 , wherein the at least one acid comprises at least one buffered acid.
5 . The method of claim 1 , wherein the at least one peroxyacid compound comprises peroxyacetic acid.
6 . The method of claim 5 , wherein the peroxyacetic comprises less than 100 ppm for poultry.
7 . The method of claim 5 , wherein the peroxyacetic comprises up to 230 ppm for red meat.
8 . The method of claim 5 , wherein the peroxyacetic comprises up to 2000 ppm for red meat.
9 . The method of claim 1 , wherein the at least one peroxygen comprises hydrogen peroxide.
10 . A composition comprising at least one peroxy compound chosen from the group consisting of at least one peroxyacid, at least one peroxygen, and combinations thereof, and at least one acid, the composition, when diluted for use, comprising a pH of 3.0 or lower and being effective for use in decontamination of poultry, meat, fish, fruit, and vegetables.
11 . The composition of claim 9 wherein the acid is a buffered acid.
12 . The composition of claim 9 wherein the at least one peroxy compound is peroxyacetic acid and the at least one acid is chosen from hydrochloric acid, sulfuric acid, and a combination thereof.
13 . The composition of claim 9 wherein the at least one peroxy compound is hydrogen peroxide and the at least one acid is chosen from hydrochloric acid, sulfuric acid, and a combination thereof.