PAA Exposure: Insights from the PULSE Study
Understanding the Purpose of the PULSE Study and the Role of Peracetic Acid in Food Processing Environments
In today’s food processing industry, maintaining safety is paramount. Among the various antimicrobial agents employed, Peracetic Acid (PAA) has become a preferred choice due to its effectiveness, quick breakdown into non-toxic byproducts, and minimal environmental impact. However, as with any powerful chemical, PAA poses potential exposure risks to workers, particularly in poultry and meat processing environments. The PULSE Study (Peracetic Acid Use and its Long-term Safety Evaluation) was initiated to address these concerns by examining the human health impacts of PAA exposure in real-world conditions.
What is PAA and Why is it Used?
Peracetic Acid is a potent oxidizing agent, widely used as an antimicrobial in the food processing industry. It is especially common in poultry, seafood, meat, and fresh produce facilities due to its ability to:
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Kill a wide range of pathogens including Salmonella, Listeria, and E. coli
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Break down into harmless byproducts (acetic acid, water, and oxygen)
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Maintain efficacy even in the presence of organic matter
Its effectiveness and "green" decomposition make PAA a go-to solution in antimicrobial interventions on food contact surfaces, carcass washes, and in chillers.
Challenges of PAA in the Workplace
While PAA is beneficial for food safety, its volatility and corrosive nature can pose risks when inhaled or when it comes into contact with workers’ skin and eyes. Reported symptoms from exposure include:
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Eye and respiratory irritation
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Coughing, shortness of breath, and throat discomfort
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Skin rashes and/or burns in high concentrations
Given the increased adoption of PAA in food plants, especially post Food Safety and Inspection Service (FSIS) approvals for its use in poultry and red meat, evaluating safe exposure levels became a public health priority.
Purpose of the PULSE Study
The PULSE Study, developed by researchers at Georgia Tech and UC Berkeley, was presented in a webinar in May. If you missed it, you can watch the full recording here.
Designed to provide comprehensive insights into:
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Workplace Exposure: Measuring actual PAA exposure levels across various processing environments (e.g., slaughterhouses, chilling units, packaging lines).
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Health Outcomes: Assessing respiratory, dermal, and ocular health of workers regularly exposed to PAA.
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Engineering Controls: Evaluating the effectiveness of ventilation systems, protective gear, and other interventions in minimizing exposure.
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Policy Development: Providing scientific data to help regulatory agencies (like OSHA and FDA) establish clear occupational exposure limits (OELs) and safety guidelines for PAA.
This study stands out as one of the most robust, multi-site investigations into real-time worker exposure to PAA, incorporating biological monitoring, personal air sampling, and health surveillance.
Implications for Food Processors
The actionable insights from the PULSE Study have underscored the importance of balancing food safety goals with worker safety. Here’s what food processors can take away:
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Implement monitoring: Continuous monitoring can help identify high-risk areas.
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Enhance ventilation and PPE: Invest in improved ventilation systems and ensure proper usage of personal protective equipment (PPE).
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Prioritize Training: Employees must be educated about PAA hazards, proper handling, and emergency response procedures.
PAA remains a cornerstone of food safety interventions, but its use must come with informed, proactive exposure control. The PULSE Study offers the research foundation for this, and ChemDAQ provides the technological bridge to make it actionable on the ground.
Together, they represent a shift in the industry: from reactive compliance to proactive prevention, ensuring that we protect not just the food we produce, but the people who produce it.
chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://www.fsis.usda.gov/sites/default/files/media_file/documents/PULSE_PoultryStudy_250109_Final.pdf
https://www.coeh.berkeley.edu/25IHW0513
A summary report is available from
The full report is available at