Evaluation of Peroxidized Acetic Acid Disinfectant Proper Use Concentration and its Effect on Appearance of Chicken Carcasses

With the increase in consumer interest in food safety, in this study, we aimed to investigate the antibacterial effect of peraceic acid (A, B, and Daesung; 50-200 ppm) and sodium hypochlorite disinfectants on chicken carcasses and contaminated water, respectively, and changes in the appearance of chicken carcasses. Considering the antibacterial effect of each disinfectant concentration, the most significant antibacterial efficacy was observed for general bacteria and Escherichia coli at 200 ppm regardless of disinfectant type. Considering the disinfectant type at 200 ppm, sodium hypochlorite was the least effective, and peracetic acid A showed the highest antibacterial efficacy at all concentrations. In chicken carcasses, 200 ppm of peracetic acid A exhibited the highest bacterial reduction rates of 92.7% and 89.3% for general bacteria and E. coli, respectively; in contaminated water, 200 ppm of peracetic acid A exhibited a significantly higher reduction rate (p