Cinética de la descomposición posterior al tratamiento con peróxido de hidrógeno y ácido peracético sobre carnes rojas y de ave
El ácido peracético (PAA) en general se usa como antimicrobiano en las industrias alimenticias y de proteínas. Post-application decay of PAA has not been well studied, until now. The experts at Ecolab studied this decay using Inspexx™ and published the study in the March/April issue of Food Protection Trends.
The research supports the fact that Inspexx™ can be used as a processing aid in meat and poultry operations at up to 2000 ppm with no long-term residues. PAA and hydrogen peroxide rapidly decays below the limit of detection (LOD) and limit of quantitation (LOQ) levels within 30 minutes of immersion exposure. Ultimately, PAA and peroxide residuals on finished meat products have no functional effect and would be negligible at time of retail sale or consumption.