IPSF: Salmonella susceptibility to peracetic acid
Peracetic acid effectiveness depends on temperature, serovar, and bacterial concentration
21 July 2026
1 minute read
By: [Excerpts of a poster presentation by Marco Reina and Aaron R. Bodie, University of Georgia, USA, during the 2026 International Poultry Scientific Forum]
Peracetic acid (PAA) is the most commonly used antimicrobial in poultry processing due to its ability to effectively reduce foodborne pathogens, such as Salmonella, before breaking down into non-toxic byproducts. About 74% of processing plants in the US report using PAA as the primary intervention agent during chilling. Despite widespread use, guidelines for PAA application are limited, partially due to an incomplete understanding of the factors affecting its efficacy.
The objective of this study was to evaluate how PAA efficacy against Salmonella is influenced by environmental and biological factors (temperature, serovar, and bacterial concentration). This study evaluated four Salmonella serovars (Typhimurium, Enteritidis, Newport, and Kentucky) with three strains of each. The Minimum Inhibitory Concentration and Minimum Bactericidal Concentration were determined by broth microdilution, where a spectrum of bacterial suspensions (3-8 log10CFU/mL) was challenged with nine concentrations of PAA (from 50 ppm to 600 ppm). Then, all strains were independently subjected to three temperature conditions (4°C, 26°C, and 37°C) for 24 hours. Data were analyzed using Cumulative Linked Mixed Models and effects were considered significant at p<0.05.
Across all strains and conditions, the constructed models estimated a theoretical Minimum Inhibitory Concentration of 67 ppm and Minimum Bactericidal Concentration of 104 ppm when determined at 5 log10CFU/mL. However, PAA efficacy decreased in response to increments in bacterial concentration. For each 1 log10CFU/mL increment in bacterial concentration, Minimum Inhibitory Concentration values increased 32 ppm, and Minimum Bactericidal Concentration values increased 39 ppm.
Temperature was also influential, samples that were held at 4°C had higher Minimum Bactericidal Concentration values than those held 26°C and 37°C; on average they were 78 ppm higher. Additionally, the serovar was significant, yet was context specific. As an example, Newport had comparatively higher Minimum Inhibitory Concentration and Minimum Bactericidal Concentration values (12 ppm and 30 ppm higher, respectively) than other serovars at 37°C, but this trend was not sustained at 4°C or 26°C.
Overall, PAA efficacy against Salmonella is influenced by both environmental and biological factors, which highlights the importance of tailoring pathogen control strategies that account for application temperature and target high-risk serovars at probable bacterial concentrations.
