PAA Does Not Pose Toxicity Concerns on Poultry, says EFSA

27 Mar 2014 --- Experts have confirmed that using solutions containing peroxyacetic acid (PAA) on poultry and meat does not pose toxicity concerns. The announcement, by EFSA experts, follows concerns that were highlighted in the media last year regarding the use of processing aids in the poultry industry.

Solutions such as PAA are often used to reduce contamination from pathogens on poultry carcasses. PAA is an organic compound, made up of solutions such as vinegar and hydrogen peroxide, It is applied to poultry carcasses at concentrations that are low in acidity and at a dilute level, and, according to reports, they are generally rinsed off after their application.

Using such solutions would not pose toxicity concerns, EFSA’s experts say. Some treatment applications are more effective than others, for example dipping in baths is more effective than spraying. EFSA’s experts also conclude that it is unlikely that the use of PAA would lead to the emergence of resistance to antimicrobials and reduced susceptibility to biocides. There are no concerns for environmental risks of all the components of the solution except for HEDP. Its release from a poultry plant into the environment is not always considered safe.

Companies that manufacture these processing aids do extensive research and must document their safety and effectiveness before any product is approved for use by bodies such as the FDA and USDA.