.Per-acetic acid in bleaching

Peracetic acid (PAA) is produced by reacting acetic acid and hydrogen peroxide. The reaction is allowed to continue for upto ten days in order to achieve high yields of product according to the following equation.Due to reaction limitations, PAA generation can be up to 15% with residual levels of hydrogen peroxide (up to 25%) and acetic acid (up to 35%) with water up to 25%. Additional methods of preparation involve the oxidation of acetaldehyde or alternatively as an end product of the reaction of acetic anhydride, hydrogen peroxide, and sulfuric acid. Additional methods of preparation involve the oxidation of acetaldehyde (Budavari, 1996). Another method involves the reaction of tetraacetylethylenediamine (TAED) in the presence of an alkaline hydrogen peroxideOrganic farmers, handlers, and consumers face a dilemma with the disinfection of wash water used to handle organic foodas well as to clean food contact surfaces. On the one hand, organic standards prohibit the use of synthetic biocides. Onthe other hand, the presence of food-borne pathogens is a concern. While organic farmers and handlers have a number ofmaterials and methods that they can use instead of peracetic acid, these are limited in their ability to disinfect and sanitizecertain types of food, equipment, and surfaces. Both acetic acid and hydrogen peroxide are produced in nature as afunction of natural processes.PAA has broad-spectrum impacts on microorganisms, is an irritant, and may cause other health problems if handled improperly. However, if proper safety precautions are taken, then PAA is no worse than the principle alternative chemical sanitizers and disinfectants previously recommended to be included on the National List.