Peracetic Acid Efficacy and Decay Kinetics in Poultry Processing under Chiller Conditions
Vyshnavi Ciluveru, Jason Simon, Jane F. Farber, Shawn D. Ryan, Chandrasekhar R. Kothapalli, Daniel S. Munther
This study models peracetic acid decay and Salmonella inactivation during poultry chilling, showing that PAA concentration and exposure time are critical for bacterial inactivation, especially in the presence of organic load.
International Journal of Food Microbiology · Dec 8, 2025Peer-reviewedMicrobiology