Food Protection Trends - March/April 2018 - 103

used to reasonably predict decay times for poultry and red
meat exposure, and further demonstrates that peracetic acid
and peroxide residuals have no functional effect on finished
meat products and would be negligible at time of retail sale
or consumption.
Chemical species in the processing aid used in this study
decayed to levels below their LOQ and LOD. The finding
could have implications for methodologies used in determining microbial load following treatment: for poultry
sampling, it suggests that instead of introducing a neutralizing agent in the recovery broth, simply waiting a prescribed
amount of time would assure that there was no interference
from this particular processing aid. This study also supports

previous research by Gamble et al. (4) by providing clarity
in tracking the residual PAA level. In their study, simulated
process testing for sanitizer efficacy from carryover was
found to be efficacious for PAA at drain times of 0 and 1
minutes, but not at 5 minutes. As demonstrated here, the
PAA level (and very likely its efficacy) will diminish given
a sufficient waiting period before sampling. Similar testing
on the other oxidative and non-oxidative processing aids
would need to demonstrate a similar pattern of reaching a
zero-point determination to warrant a similar claim of not
requiring a neutralization agent in demonstrating intervention efficacy.

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https://www.fsis.usda.gov/wps/portal/fsis/topics/ regulations/ directives/7000-series/safe-suitable-ingredients-related-document http://www.fsis.usda.gov/wps/wcm/connect/9a34e8d9-997a-4c58-bd5e-d87cc371ecda/Determination_of_Processing_Aids.pdf?MOD= AJPERES http://www.fsis.usda.gov/wps/wcm/connect/9a34e8d9-997a-4c58-bd5e-d87cc371ecda/Determination_of_Processing_Aids.pdf?MOD= AJPERES http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2004:139:0055:%200205:EN:PDF http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2004:139:0055:%200205:EN:PDF http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/the-color-of-meat-and-poultry/the-color-of-meat-and-poultry/ct_index http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/the-color-of-meat-and-poultry/the-color-of-meat-and-poultry/ct_index http://www.fsis.usda.gov/wps/portal/fsis/topics/international-affairs/exporting-products/export-library-requirements-by-country http://www.fsis.usda.gov/wps/portal/fsis/topics/international-affairs/exporting-products/export-library-requirements-by-country

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