Fresh produce brings more than fruits and vegetables into a processing facility. Soil, plant debris, and food particles enter the wash water, operating conditions shift, and the sanitation system still needs to perform.
That is where peracetic acid (PAA) earns its place. This fast-acting antimicrobial works under demanding processing conditions and breaks down without leaving harmful byproducts.
Key takeaways
- PAA is effective against bacteria, fungi, yeasts, and molds.
- It maintains antimicrobial activity when organic matter is present in wash water.
- It supports produce washing, food contact surface sanitation, and CIP applications.
- Concentration and monitoring requirements vary by application.
What makes PAA effective?
Peracetic acid is an equilibrium mixture of hydrogen peroxide and a food-grade organic acid. As a strong oxidizer, it disrupts the cell membranes and metabolic processes of microorganisms on contact. That broad-spectrum action helps reduce the cross-contamination risks associated with post-harvest handling.
Its real advantage, however, becomes clear on the processing floor. PAA remains effective across a wide pH and temperature range and maintains its antimicrobial strength when organic loads build in wash water. Once its work is done, it decomposes rapidly into water, oxygen, and carbon dioxide instead of leaving harmful disinfection byproducts on produce or in wastewater discharge.
Built for real-world wash water
Produce wash water rarely stays pristine for long. Dirt, soil, plant tissue, and other organic matter accumulate as production continues. A sanitizer that performs well only under ideal conditions may become less reliable as the shift wears on.
Many produce operations have traditionally used sodium hypochlorite-based sanitizers. Their effectiveness can drop when pH or temperature changes or when organic matter builds in the wash tank. PAA performs more consistently through those variables. A 2025 Journal of Food Science study found that peroxyacetic acid outperformed aqueous alternatives for pathogen reduction during produce washing under organic-load conditions.
What does that mean? In practice, this can help processors maintain antimicrobial performance as wash-water conditions change during production.
Food Safety Modernization Act Considerations
The FDA Produce Safety Rule under the Food Safety Modernization Act establishes sanitary quality requirements for water that contacts harvested produce. Adding an EPA-registered PAA sanitizer to wash water can help facilities manage microbial hazards while following the product label when used according to the product label as part of their facility's documented food safety plan.
PAA may also be used for direct fruit and vegetable contact without a final potable water rinse when applied according to applicable requirements. Applicable formulations hold FDA Food Contact Notifications that support specified produce applications.
There is no single concentration for every sanitation task. Wash water treatment, food contact surfaces, and other applications have different requirements. Facilities should match the product and concentration to the intended use, follow the label, and verify treatment according to their sanitation program.
PAA Options for Produce Sanitation
Perasan® A is designed for direct fruit and vegetable contact without a final rinse. It is Kosher endorsed and OMRI listed, with documented efficacy against E. coli, Salmonella, and Listeria at labeled use concentrations.
BioSide® HS 15% is designed for applications requiring a higher concentration. It can be used in wash water, on food contact surfaces, and for CIP pipeline cleaning. BioSide® HS 15% is NSF certified and OMRI listed.
A Flexible Choice for Mixed Operations
Enviro Tech Chemical Services supports its PAA product line with 41 EPA registrations, 15 FDA Food Contact Notifications, patented production technology, technical support, and U.S.-based manufacturing. Reach out to us to identify the product, application, and monitoring approach that fit your produce sanitation program.
Sources
U.S. Food and Drug Administration (FDA). FSMA Final Rule on Produce Safety.
U.S. Food and Drug Administration (FDA). Requirements for Harvest and Post-Harvest Agricultural Water (Subpart E) for Covered Produce Other Than Sprouts.
Journal of Food Science. Research article: Cross-Contamination With Escherichia Coli, Listeria Monocytogenes, and Murine Norovirus During Potato Washing and Their Inactivation Using Peroxyacetic Acid and Aqueous Chlorine Dioxide (DOI: 10.1111/1750-3841.70632).