Hello,
1) It is allowed to add sanitiser hydrogen peroxide and per acetic acid in food product. If yes then what will be the permitted dosage as per USDA.
Posted 13 October 2015 - 04:28 PM
Hello,
1) It is allowed to add sanitiser hydrogen peroxide and per acetic acid in food product. If yes then what will be the permitted dosage as per USDA.
Posted 13 October 2015 - 04:47 PM
A sanitizer's purpose is to kill. It is not an ingredient in food products.
Posted 13 October 2015 - 06:28 PM
MGD, would you be looking at this for a ground meat product? I know at a former employer we used a peracetic acid (PAA) at a certain PPM but it was given by the manufacturer. My suggestion is reach out to one of the sales people because they would have the best info. I will try to reach out to them though and see what we were running.
RMAV-food grade versions are classified as processing aids and are used in ground beef/poultry to assist in the lowering of coli (right, wrong, or otherwise).
FDA approved for direct food contact: 21 CFR 173.315 (fruits, vegetables) & 21 CFR 173.370 (meat, poultry, seafood)
G
Posted 13 October 2015 - 06:44 PM
He's talking Dairy, right? I'm aware of surface treatments, but how could there be an acceptable application to dairy? But hey, I usually learn something new every day ;-)
Posted 13 October 2015 - 07:59 PM
Didn't see anything about a specific product that's why I asked but you are correct, I can not see a use in dairy either
Posted 15 October 2015 - 03:48 PM
There is some information that ,In butter industry, Slab is dipped in chlorine solution to prevent the yeast and old growth.
Posted 15 October 2015 - 03:53 PM
Learn something new every day ;-)
Posted 15 October 2015 - 05:59 PM
Hi MDG,
From my experience H2O2 is -
(a) very nasty to user in conc.form
(b) apt to shrivel the target if applied too liberally.
USDA's viewpoint - no idea, sorry.
Kind Regards,
Charles.C
Posted 15 October 2015 - 06:36 PM
There is some information that ,In butter industry, Slab is dipped in chlorine solution to prevent the yeast and old growth.
Hi..
MDG
Hydrogen Peroxide (H2O2)
H2O2 looks like water (H2O), but that extra oxygen molecule makes this natural water additive one of the most powerful oxidizers
Hydrogen Peroxide is a strong oxidizer used for high-level disinfection and sterilization
Disinfection with H2O2 Ag+ against all kinds of bacteria and germs
Evaluation of Alternative Legionella Disinfection Technologies
The Acceptability of the Disinfectant Formulation for Treatment of Drinking Water
The active ingredients of the commercial disinfectant formulation under study are non-toxic H2O2 and silver. H2O2 has been approved for drinking water disinfection at the concentration required for this anti-Legionella treatment in Europe under “European Standard- EN 902–1999 - Chemicals used for treatment of water intended for human consumption-hydrogen peroxide”.
The use of silver at the concentration required for drinking water disinfection has been approved by the WHO, the EU and the United States Environmental Protection Agency. The commercial formulation has been specifically approved for drinking water disinfection by the USEPA under FIFRA, by the Drinking Water Inspectorate (DWI) in the United Kingdom and the by health authorities in Australia.
The United States dictate a maximum value of, 0,1 mg/L of silver. (EPA, National Secondary Drinking Water regulations, 2002).
http://www.oxytechso...n/content/1002/
Thanks
Vinit
Posted 15 October 2015 - 07:07 PM
There is some information that ,In butter industry, Slab is dipped in chlorine solution to prevent the yeast and old growth.
MDG
Where r u used these chemicals(H2O2 & Peracetic acid) for any food product and water purifier(replace with chlorine).
Pls give more details about that.
Posted 15 October 2015 - 08:34 PM
I dug up a label specimen I had for a certain EPA-regulated peroxyacetic acid and hydrogen peroxide sanitizer. Only food contact use listed on the label is for unprocessed fruit/vegetable wash and surface treatment of shell eggs.
This does not directly answer the question as this is the application for a specific product by one manufacturer.
Here's a link to an article about its use which is a much better read than my uneducated ramblings:
http://www.foodsafet...-food-industry/
Moderators, please delete the link if inappropriate - I couldn't find the forum rules to verify.
Thanked by 1 Member:
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Posted 16 October 2015 - 06:04 AM
That kind of educational and on-topic link is fine RMAV.
Thanks,
Simon
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Posted 16 October 2015 - 06:35 AM
Hi MDG,
Both chemicals are discussed (and others) in commercial products for fresh produce in this attachment –
http://www.ifsqn.com...5643#entry75643
Peracetic acid thread here –
Kind Regards,
Charles.C
Posted 19 October 2015 - 04:25 PM
Hello,
What will be residual time of contact for the use of per accept acid and hydrogen peroxide solution.
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