peracetic acid-an exciting chemistry offering for the ... · what is peracetic acid? •common...
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Peracetic Acid-An Exciting Chemistry
Offering for the Seafood Industry
Jon Howarth
Enviro Tech Chemical Services, Inc.
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Outline
• What is peracetic acid (PAA)?
• Features and Benefits
• Antimicrobial Ice
• Yellow Tail Snapper Trial
• Scallop Trial
• Where can peracetic acid be used?
• Future Work
• Conclusions
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What is Peracetic Acid?
• Common names: peracetic acid,
peroxyacetic acid, PAA.
• Stable equilibrium solutions of PAA,
H2O2, and acetic acid
• Prepared by reacting acetic acid + H2O2
with acid catalyst. “Cure” for 3-5 days.
• Typical solution is 15% PAA with 5%
H2O2, 35% acetic acid.
• FDA Approved for direct seafood contact
- Food Contact Notification 699
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Features and Benefits • Highly effective against yeasts and molds
responsible for odor-inducing deterioration, as
well as pathogenic bacteria.
• Enhances product quality throughout useful
shelf-life
• Extends time seafood remains fit for human
consumption.
• Simple and Safe to use
– No toxic by-products associated with PAA
– NOP certified organic (7CFR 205.601)
– Imparts no taste or odor to food.
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Antimicrobial Ice
• Contains peracetic acid (PAA).
• Peracetic acid is FDA approved as an
antimicrobial for meat, poultry, and seafood.
• FDA Approved for use in ice (FCN 699).
• Offers controlled time release of PAA as ice melts,
to eradicate microorganisms remaining on fish.
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Where can PAA be used?
Peracetic
Acid
Table Sprayers
Bulk Fish
Containers
Thaw Water Washing Fish Ice Machine*
Floor Drains
Processing
Machinery &
Utensils
Plant
Washdown
Trimming Tables Doorway Sprays
& Foot Baths
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Trial Design
• 6 Yellow Tail Snappers (1-2 lb ea. scales on, gutted, gills removed)
• Fish were sourced from nearby fish market, lot was brought 8/12/2008.
• Fish were separated into 2 clearly labeled, covered Styrofoam boxes previously washed and plastic lined.
• Using Dosatron pump, PAA was introduced to an ice machine with a target concentration of 80 ppm. Ice for the control group was made using industry standard practice.
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Trial Design (continued)
• 3 fish were randomly selected for each treatment
group, and completely covered with ice in their
respective ice chests.
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Day 2 Observations
Smell: Slight fish smell
Color: Perfect
External conditions: Perfect
Smell: None
Color: Perfect
External conditions: Perfect
CONTROL PAA
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Day 16 Observations
Control PAA
Strong, unpleasant, decomposed fish
smell
External color brighter than PAA ice
fish
External Conditions: Bad- Eyes have lost
shine and shape, flesh soft
Slight fish smell
Slight discoloration
External conditions: Fair.
Discolored. Belly getting brown.
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Day 16 Observations
(continued)
PAA Control
– Note difference in eye shape and clarity.
– Eye condition is a key visual indicator of freshness.
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Aerobic Bacteria in Melted Ice Water
98.9% Lower in PAA Melted Ice
0
1
2
3
4
5
6
7
Control ice PAA ice
Lo
g1
0 C
FU
/ml
Control ice
PAA ice
6.06
4.10
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Yeast & Mold Counts in Melted Ice
96.2% Lower in PAA Melted Ice
0
1
2
3
4
5
Control ice PAA ice
Lo
g1
0 C
FU
/ml
Control ice
PAA ice
4.37
2.95
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Scallop Brine Trial Design
• A sample of TSP brine that had been used to soak scallops was received from a New England area processor of fresh seafood.
• One pound of scallops from a local supermarket were submerged in the brine and chilled to 40oC.
• The brine was sampled, diluted, and plated for aerobic bacteria, yeasts, & mold.
• Then, theTSP brine was dosed with 100ppm of peracetic acid and sampled after 1 hour and again after 2 days.
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Scallop Brine Microbiological
Results Log10 (CFU/mL) of Aerobic Bacteria and Yeasts and Molds in Used
Scallop Brine Treated with Perasan MP-2 at 120 ppm
6.56
0.7
2.52
1.15
0.7
2.83
0
1
2
3
4
5
6
7
Control (Used Brine) Used Brine w ith PAA (1 hr) Used Brine w ith PAA (2 days)
Test Solutions
Lo
g10 (
CF
U/m
L)
Aerobic Bacteria
Yeasts and Molds
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Scallop Brine Trial Results
(continued)
PAA treated
scallops
Untreated
scallops
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Scallop Observations
• No differences noted for any other physical
characteristics, such as odor or texture.
• The Perasan MP-2-treated scallops exhibited no
noticeable loss or gain in weight compared to
the control group.
• Taste testing of the 2 groups indicated no
difference in texture but the PAA treated
scallops exhibited a “more pleasant and
slightly stronger scallop flavor.”
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Future Work
• Histamine
– Morganella morganii
• Sea Lice
• Anemia Virus
• Additional full scale trials
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Conclusions
– Highly effective against yeasts and
molds responsible for odor-inducing
deterioration, as well as pathogenic
bacteria.
– Enhances product quality throughout
useful shelf-life
– Extends time seafood remains fit for
human consumption.
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Acknowledgements
• Arturo Kayser, Eccotraders
• Tina Rodrigues, Enviro Tech Chemical Services
• Jose Alfredo Salvador, Eccotraders