Page 54 - FoodFocusThailand No.238 January-February 2026

SMART PRODUCTION PRODUCTION
SMART

PAA IN ACTION:

PROVEN PERFORMANCE FOR FOOD SAFETY

AND ENVIRONMENTAL DISINFECTION

Postharvest handling of fresh fruits, vegetables, and herbs (ffFVHs) relies heavily on water for washing,
cooling, transportation, and processing. While essential, water also represents a major route for microbiological
contamination. Against this backdrop, sanitizing agents such as peracetic acid (PAA) play a critical role in
ensuring product safety and extending shelf-life.

Microbiological Hazards in Postharvest Water 2. Rapid Kill Rates
Systems Studies consistently show that PAA achieves significant log
In postharvest workflows, water can introduce or reductions (2–5 log10) of pathogens such as Listeria, Salmonella,
spread pathogens. Water is used in cleaning, trimming, and E. coli within seconds to minutes, making it ideal for
cutting, cooling, and transporting produce. If microbial commercial flume and spray-wash systems.
hazards are introduced at any stage, they can rapidly 3. Biofilm Disruption
proliferate—particularly in systems with recirculated water. PAA is one of the few approved sanitisers capable of penetrating
Literature reviews and foodborne outbreak data highlight and oxidizing biofilm matrices, thereby reducing the risk of
common pathogens such as Salmonella spp., Listeria contamination in pipelines, tanks, and recirculated water systems.
monocytogenes, E. coli O157:H7, and Campylobacter 4. Shelf-life Extension
as key risks. By reducing initial microbial loads and preventing cross-
Fresh-cut produce is especially vulnerable, as tissue contamination, PAA slows spoilage-related microbial growth.
damage facilitates microbial infiltration, leading to rapid This improves visual quality, reduces softening and discoloration,
spoilage and reduced shelf-life. Frozen produce can and extends the shelf-life of leafy greens, berries, herbs, and cut
also be contaminated if wash water contains persistent produce.
pathogens. Biofilms in tanks, conveyors, and spray 5. Residue-free and Environmentally Safe
systems further complicate sanitation efforts. PAA breaks down into acetic acid, oxygen, and water—leaving
Emerging agricultural practices—such as hydroponics no harmful residues. This aligns with increasing regulatory and
and vertical farming—introduce additional hazards. consumer demand for clean-label postharvest treatments.
These systems rely on nutrient-rich water, providing The article emphasizes the complexity of waterborne
an ideal environment for opportunistic pathogens (e.g., contamination risks in postharvest handling systems. Given these
Pseudomonas, Aeromonas, and Mycobacterium) that risks, peracetic acid stands out as a highly effective antimicrobial
can persist or multiply even before produce is harvested. solution capable of preventing pathogen transmission, disrupting
biofilms, and extending the shelf life of fresh and fresh-cut produce.
Role and Efficacy of Peracetic Acid (PAA) Its broad efficacy, rapid action, and residue-free breakdown make
1. Broad-spectrum Antimicrobial Activity PAA a critical component of modern postharvest safety and quality
PAA is highly effective against bacteria, viruses, fungi, management.
and spores commonly associated with ffFVHs. Unlike
chlorine, PAA remains active in the presence of organic
matter, making it suitable for wash systems containing
soil, plant debris, and organic load.
More Information Service Info C008
54 FOOD FOCUS THAILAND JAN-FEB 2026

12/1/2569 BE 15:21
52-54_Smart Production_Vita.indd 54 12/1/2569 BE 15:21
52-54_Smart Production_Vita.indd 54