Since it was first registered as an antimicrobial substance in 1985, peroxyacetic acid (PAA) has become a strong player in the field of disinfection in the food and beverage market and in the healthcare industry. PAA is a more powerful oxidizing agent than its chlorine counterparts such as chlorine dioxide and sodium hypochlorite.
Peracetic acid (PAA) is described as an efficient “broad spectrum biocidal agent”. This means that it will effectively kill the majority of bacteria, including E. coli, Listeria, Salmonella which all cause food poisoning/gastrointestinal illnesses, and pseudomonas which can cause chest and blood infections.
Just like chlorine, PAA is an oxidizing agent, and works as a disinfectant by damaging the cell walls of microorganisms that are present in the water. Once the cell wall is damaged, the bacteria will die, and so no longer pose a threat to human/animal health.
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