Antimicrobial Efficacy of a Peroxyacetic/Octanoic Acid Mixture in Fresh‐Cut‐Vegetable Process Waters

The antimicrobial efficacy of a peroxyacetic/octanoic acid mixture for fruit and vegetable process water was compared to peroxyacetic acid alone. Rate‐of‐kill studies usingyeast and molds indicated that the peroxyacetic/octanoic acid mixture had greater antifungal efficacy. In tests conducted during vegetable processing, use of the peroxyacetic/octanoic acid mixture was associated with lower numbers of yeast and molds in process water. In 1 example, lower numbers of yeast and molds in potato processing water containing the peroxyacetic acid/octanoic mixture were associated with lower yeast and mold counts on potatoes. Peroxyacetic/octanoic acid mixtures may offer processors using peroxyacetic acid a way to improve fungal reduction in recycled water processes.