Food Protection Trends - March/April 2018 - 102
peroxide levels were experimentally determined to reach
a non-detectable at 16 minutes, and by interpolation at
12.3 minutes.
Samples that are subject to recovery of analytes of interest
are subject not only to slight variations in the timing of
the recovery process events but also to the potential for
sample parts to become detached or solubilized in the
recovery solution, and in turn a part of the measurement
process. Overall, the tendency was for more variance in the
data for the shorter drain times, in which the peracetic or
peroxide levels were also at their highest. Sample to sample
variations, then, are the more likely source of this larger
variation, and not necessarily the result of the analytical
system utilized throughout.
DISCUSSION
The current study investigated peracetic acid and
hydrogen peroxide decay kinetics of chemicals as a function
of time. Although the trends for both chemicals on each
type of meat tested were in keeping with the expectation
that lower levels of each would be measured as the time
interval was increased, both the overall rates of decay as
well as the species that decayed more rapidly differed
markedly for each type of meat tested. A consideration of
the types of meats and their composition helps to explain
these differences.
The study results demonstrate decay kinetics with similar
breakdown rates on the chicken drums. Considering
the composition of the chicken drum, there exist large
variations in the types of tissue present in the study, namely
bone, skin, and muscle. Chicken skin is predominantly
made up of fats and connective proteins, whereas red
meat muscle tissue is predominantly iron-rich proteins,
important for oxygen delivery in the living tissue (1). The
breakdown of peracetic acid and hydrogen peroxide are
attributable to these proteins and other iron-containing
compounds (9).
Peracetic acids sold in the markets are equilibrium
products, meaning that they contain some level of
the precursors as well as peracetic acid. The ratios of
peracetic acid to hydrogen peroxide are very likely
different depending on the provider; therefore, the results
presented here are unique to the specific intervention
tested (commercial 15.2% peracetic acid, 11.2% hydrogen
peroxide product). Although the level of peroxide in the
concentrate (and therefore in the solution) was lower than
that of the peracetic acid; the decay times to zero point
predictions were fairly similar for both chemicals, with the
peracetic acid reaching zero slightly before the peroxide.
This finding suggests that the chicken tissue, and any
oxidizable entities contained therein, have similar pathways
for reactivity and breakdown of the peracetic and peroxide
into its equilibrium precursors (acetic acid and water). As
this study was conducted on commercial retail samples,
102
Food Protection Trends March/April
there exists the possibility of increased breakdown kinetics
for fresh-slaughter birds, as the tissue would be expected
to have more blood, both as a result of the processing
and within the meat tissue itself. Also, with the red meat
samples, iron in the blood is very likely a causative factor
for increased decay kinetics, as peracetic acid is sensitive
to iron and catalytically degrades when iron is present in
solution. The presence of blood also presents the possibility
of presence of the catalase enzyme, which has been
demonstrated to have unique specificity for catalytically
degrading peroxide but not peracetic acid (5). That
either of these would be expected to be present at lower
levels in the test samples indicates that the decay kinetics
determined in these studies would be a worst-case scenario,
especially with regard to study concentrations being slightly
above the allowed level of 2000 ppm PAA, indicating that
the true zero-point determinations are at shorter times in
a processing facility. The magnitude of the difference is
not expected to be large, likely on the order of minutes,
as the observed decay times for the study samples were
not extremely long to begin with, both chemicals having
decayed to less than LOD levels within about 30 minutes.
Peracid and peroxide decay trends for red meat were
observed to be much faster overall than those for chicken
drums; however, the first to decay to the zero point was
the peracetic acid, which dropped very rapidly below the
LOD, within 5 minutes. Again, a consideration of the
composition of the meat helps identify the most probable
reasons for the rapid decay kinetics. Red meat is mostly
comprised of muscle, with small, dense areas of fat and
connective proteins throughout. Inherent to the muscle
tissue are myoglobin and some hemoglobin (3), which are
at lower levels in chicken muscle. Both proteins have iron
at their center, primarily for oxygen transmission, and this
propensity for oxygen reactivity is the likely reason for the
observed rapid decay of peracetic acid.
Red meat samples as tested were exposed to excessive
peracetic acid levels by comparison to either common use
levels or regulatory permitted use concentrations (which
vary between 400 ppm and 2000 ppm PAA, at the time of
this writing (11)). Exposure to such a high level of peracetic
acid had notable effects on the color of the meat samples,
turning the samples browner in color from their initial
cherry red color. Peracetic acid is more commonly used in
meat and poultry establishments at levels < 500-700 ppm,
or ~ 25% of the level used in the study, and/or with shorter
exposure times at higher PAA levels. For the lower exposure
levels, the recovery and measurement of PAA and peroxide
would pose challenges in both the capability to perform the
recovery and analysis rapidly and the ability to detect lower
levels of peracetic acid or peroxide.
This study demonstrates that peracetic acid and hydrogen
peroxide rapidly decay below the LOD and LOQ levels
within 30 minutes of immersion exposure. The data can be
Table of Contents for the Digital Edition of Food Protection Trends - March/April 2018
Peracetic Acid and Hydrogen Peroxide Post-dip Decay Kinetics on Red Meat and Poultry
Knowledge, Attitudes and Practices Regarding Raw Milk Consumption in the Pacific Northwest
Knowledge and Implementation of Good Agricultural Practices among Kentucky Fresh Produce Farmers
Visible Soil as an Indicator of Bacteria Concentration on Farmworkers’ Hands
Beyond the Bio - Jim Dickson
PDG Highlight - The Food Safety Culture Professional Development Group
General Interest Paper Leveraging Current Opportunities to Communicate Lessons Learned from Root Cause Analysis to Prevent Foodborne Illness Outbreaks
General Interest Paper Safe Food for Canadians Regulations: Is Your Business Ready?
Industry Products
Coming Events
Food Protection Trends - March/April 2018 - Cover1
Food Protection Trends - March/April 2018 - Cover2
Food Protection Trends - March/April 2018 - 89
Food Protection Trends - March/April 2018 - 90
Food Protection Trends - March/April 2018 - 91
Food Protection Trends - March/April 2018 - 92
Food Protection Trends - March/April 2018 - 93
Food Protection Trends - March/April 2018 - 94
Food Protection Trends - March/April 2018 - 95
Food Protection Trends - March/April 2018 - Peracetic Acid and Hydrogen Peroxide Post-dip Decay Kinetics on Red Meat and Poultry
Food Protection Trends - March/April 2018 - 97
Food Protection Trends - March/April 2018 - 98
Food Protection Trends - March/April 2018 - 99
Food Protection Trends - March/April 2018 - 100
Food Protection Trends - March/April 2018 - 101
Food Protection Trends - March/April 2018 - 102
Food Protection Trends - March/April 2018 - 103
Food Protection Trends - March/April 2018 - Knowledge, Attitudes and Practices Regarding Raw Milk Consumption in the Pacific Northwest
Food Protection Trends - March/April 2018 - 105
Food Protection Trends - March/April 2018 - 106
Food Protection Trends - March/April 2018 - 107
Food Protection Trends - March/April 2018 - 108
Food Protection Trends - March/April 2018 - 109
Food Protection Trends - March/April 2018 - 110
Food Protection Trends - March/April 2018 - Knowledge and Implementation of Good Agricultural Practices among Kentucky Fresh Produce Farmers
Food Protection Trends - March/April 2018 - 112
Food Protection Trends - March/April 2018 - 113
Food Protection Trends - March/April 2018 - 114
Food Protection Trends - March/April 2018 - 115
Food Protection Trends - March/April 2018 - 116
Food Protection Trends - March/April 2018 - 117
Food Protection Trends - March/April 2018 - 118
Food Protection Trends - March/April 2018 - 119
Food Protection Trends - March/April 2018 - 120
Food Protection Trends - March/April 2018 - 121
Food Protection Trends - March/April 2018 - Visible Soil as an Indicator of Bacteria Concentration on Farmworkers’ Hands
Food Protection Trends - March/April 2018 - 123
Food Protection Trends - March/April 2018 - 124
Food Protection Trends - March/April 2018 - 125
Food Protection Trends - March/April 2018 - 126
Food Protection Trends - March/April 2018 - 127
Food Protection Trends - March/April 2018 - 128
Food Protection Trends - March/April 2018 - 129
Food Protection Trends - March/April 2018 - Beyond the Bio - Jim Dickson
Food Protection Trends - March/April 2018 - 131
Food Protection Trends - March/April 2018 - 132
Food Protection Trends - March/April 2018 - PDG Highlight - The Food Safety Culture Professional Development Group
Food Protection Trends - March/April 2018 - General Interest Paper Leveraging Current Opportunities to Communicate Lessons Learned from Root Cause Analysis to Prevent Foodborne Illness Outbreaks
Food Protection Trends - March/April 2018 - 135
Food Protection Trends - March/April 2018 - 136
Food Protection Trends - March/April 2018 - 137
Food Protection Trends - March/April 2018 - 138
Food Protection Trends - March/April 2018 - 139
Food Protection Trends - March/April 2018 - General Interest Paper Safe Food for Canadians Regulations: Is Your Business Ready?
Food Protection Trends - March/April 2018 - 141
Food Protection Trends - March/April 2018 - Industry Products
Food Protection Trends - March/April 2018 - 143
Food Protection Trends - March/April 2018 - 144
Food Protection Trends - March/April 2018 - 145
Food Protection Trends - March/April 2018 - 146
Food Protection Trends - March/April 2018 - 147
Food Protection Trends - March/April 2018 - Coming Events
Food Protection Trends - March/April 2018 - Cover3
Food Protection Trends - March/April 2018 - Cover4
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