The company’s two key offerings for poultry intervention that contain PAA are BIOSAN 1510 MPS and BIOSAN 2205 MPS. “These products are environmentally friendly antimicrobial agents approved for a multitude of intervention points, including both online and offline reprocessing in federally inspected processing facilities,” Mattos says.
“BIOSAN 1510 MPS and BIOSAN 2205 MPS exhibit a high level of efficacy against Campylobacter, Escherichia coli, Salmonella enterica, Listeria, and other pathogens,” he relates. “These products are chlorine free and generate no harmful byproducts.”
If used as directed, the BIOSAN products will help reduce contamination and cross-contamination of edible food products, Mattos says. “They are acceptable for direct or indirect contact in or on food, including poultry, in accordance with 21 CFR 173.370 and 21 CRF 173.315. They can be used as an acidifier in scald tanks and as an antimicrobial agent on poultry carcasses and poultry parts,” he elaborates.
BIOSAN 1510 MPS and BIOSAN 2205 MPS comply with the FDA and the FSIS regulations in accordance with Food Contact Notification 1639. They are permitted for use on poultry products labeled as “organic.”
“The benefits of the BIOSAN products include rapid action, ease of use, absence of toxic residues and the ability to operate over a wide temperature range,” Mattos says. “BIOSAN 1510 MPS and Biosan 2205 MPS require no post treatment rinsing.”
Peracetic Acid: Human Exposure Issues
Recent studies of antimicrobial products containing PAA indicate a potential for poultry industry employees to develop shortness of breath, irritation to the throat and nose, and possibly pulmonary edema, as well, according to Jenny Houlroyd, MSPH, a senior research scientist/industrial hygienist with the Georgia Institute of Technology, Atlanta.
Some workers may be more sensitive to exposure than others, Houlroyd points out.
“PAA is an unstable compound; it decomposes to its original constituents—acetic acid and hydrogen peroxide,” Houlroyd relates. “The timing of decomposition varies under confounding factors such as temperature, and pH. This means that concentrations PAA and its components within and between poultry processing plants may vary greatly.”
There are currently no enforceable Occupational Exposure Limit standards for PAA.
Researchers recommend several strategies to help reduce employee exposure to PAA:
-
- Examine the airflow throughout the plant with relationship to the placement of OLR cabinets and other application sources of PAA;
- Develop policies and procedures to assess employee exposure to PAA;
- Adjust any drip pans positioned under conveyor lines to an angle that would prevent collection of standing water;
- Provide a mechanism for employees to report any adverse health effects resulting from exposure to PAA;
- When possible, increase employee distance from the source of PAA;
- Work with Quality Assurance employees responsible for adjusting the concentration of PAA to discuss the implications for employees working alongside of the processing line;
- Consider adding ventilation to the chiller baths; and
- Monitor closely employee exposure to PAA when working near any location where PAA is added to the water.
For more information, check out: PoultryTech, Spring 2018, Page 7.— L.L.L.
ACCESS THE FULL VERSION OF THIS ARTICLE
To view this article and gain unlimited access to premium content on the FQ&S website, register for your FREE account. Build your profile and create a personalized experience today! Sign up is easy!
GET STARTED
Already have an account? LOGIN
