Peracetic Acid (PAA) is a disinfectant chemical used by hospitals and the food processing industry. It is very effective for killing microscopic organisms hiding in and on surfaces, but it decomposes to acetic acid, the acid in vinegar, and thus leaves no harmful residues on the food. PAA is a colorless liquid, highly reactive and has a strong vinegar like odor that you can smell at very low levels.
PAA is often applied directly to fresh fruits and vegetables to kill pathogens. PAA is also in aseptic manufacturing processes, since aseptic packaging greatly extends the shelf life of common food and beverages.
Hospitals rely on PAA to high-level disinfect medical instruments needed in patient care as well as treat hard surfaces in patient rooms. While the concentration in the PAA solutions used for room sanitation is lower than for high-level disinfection, both applications can result in occupational exposure to PAA vapor.
PAA is used in poultry and meat processing. PAA is distributed to various areas of the processing plant to kill harmful bacteria such as listeria and salmonella directly on the meat and on surfaces to meet USDA food safety guidelines.
Peracetic acid is a strong oxidizing agent, and contact of the more concentrated solutions can cause bleaching of the skin, and eye damage. Inhalation of the vapor can cause damage to the lungs and respiratory system. To help protect workers, occupational exposure limits and safety guidelines for using PAA in the workplace have been developed. At concentrations of 15% or higher, PAA is also highly reactive and poses a risk of fire and explosion hazards if it contacts combustible or organic materials such as paper.
Exposure to PAA can occur from inhalation or direct contact. Exceeding exposure limits can cause:
If your facility uses PAA, a continuous monitoring system could save a life.
ChemDAQ was the first to develop a sensor to detect PAA in the workplace. Our E-Cell sensor for PAA is compatible with all of our monitoring solutions.
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