The antimicrobial that doesn't leave anything behind
- 5.6% peracetic acid concentration — dilute to match your protocol
- Kills bacteria, viruses, fungi, and spores including biofilm organisms
- Breaks down to acetic acid and water — zero toxic residues
- Effective in cold environments where other sanitizers fail
$219.00
There is a two 4.75-jug minimum order which is reflected in the listed price. Alpet® 5.6% Peracetic Acid Food Contact Surface Sanitizer is an ideal antimicrobial agent due to its high oxidizing potential. It is highly effective against a broad range of microorganisms and with an OMRI certification,...
Your sanitizer isn't reaching what's actually making people sick
Biofilm Harbors Pathogens
Standard sanitizers kill surface bacteria but can't penetrate the protective biofilm layer where Listeria, Salmonella, and E. coli colonies hide. Those organisms survive cleaning cycles and recontaminate product.
Cold Chain Gaps
Many sanitizers lose effectiveness below 40F. In cold storage, refrigerated processing, and produce handling, that temperature sensitivity creates sanitation blind spots right where contamination risk is highest.
Chemical Residue Concerns
Chlorine and quat-based sanitizers leave residues that require rinsing, can taint product flavor, and create disposal headaches. Every extra rinse step is a contamination risk and a labor cost.
How It Works
| Feature | What It Means for You |
|---|---|
| 5.6% peracetic acid concentrate | Dilute to your facility's required concentration — one product covers multiple protocols |
| Biofilm penetration | Destroys protective biofilm matrices where resistant organisms survive standard sanitation |
| Cold-temperature efficacy | Remains effective in cold storage and refrigerated environments where chlorine and quats lose potency |
| Clean decomposition | Breaks down to acetic acid (vinegar) and water — no toxic residues, no environmental disposal concerns |
| Broad-spectrum kill | Effective against bacteria, viruses, fungi, and bacterial spores in a single application |
Application: Dilution and spray, foam, or CIP application
General surface sanitation (food-contact): - Dilute per facility SOP and EPA label directions - Apply to pre-cleaned surfaces - Allow required contact time per label - No potable water rinse required at approved concentrations CIP (Clean-in-Place) systems: - Add to final sanitizing rinse per system specifications - Monitor concentration with PAA test strips - Effective in both ambient and cold-water CIP cycles Storage and handling: - Store in original container at room temperature - Avoid contact with metals (corrosive at concentrate strength) - Use appropriate PPE when handling concentrate
Why Peracetic Acid Is Replacing Chlorine in Food Processing
For decades, chlorine-based sanitizers were the standard in food processing and production. But peracetic acid is rapidly becoming the preferred antimicrobial for facilities that need reliable kill performance without the drawbacks: no toxic residues, no temperature sensitivity, and no biofilm blind spots.
PAA works by oxidizing cell membranes on contact. Unlike chlorine, it doesn’t lose effectiveness in cold environments or in the presence of organic matter. And unlike quaternary ammonium compounds, it leaves no persistent residue — it breaks down to acetic acid (vinegar) and water.
The Biofilm Problem Most Sanitizers Miss
Standard surface sanitizers kill exposed bacteria on clean surfaces. But in real production environments, pathogens like Listeria monocytogenes and Salmonella form biofilms — protective layers that shield colonies from chemical exposure. These biofilms survive routine cleaning and re-seed contamination cycle after cycle.
Peracetic acid penetrates biofilm matrices and kills the organisms inside. This makes PAA uniquely effective for CIP systems, drain sanitation, and any surface where biofilm formation is a recurring risk.
Cold Chain Confidence
Refrigerated environments are where contamination risk meets sanitizer weakness. Most chemical sanitizers lose potency below 40F. Peracetic acid doesn’t. Whether you’re sanitizing cold storage floors, refrigerated processing equipment, or produce wash systems, Alpet PAA 5.6% delivers consistent kill performance at the temperatures where it matters most.
EPA
Registered
5.6%
PAA Concentration
No Residue
Clean Decomposition
A+
BBB Rating
We moved to PAA for our CIP system two years ago and haven't looked back. It handles biofilm better than anything we've tried, and the fact that it breaks down clean means less rinse water and less waste.
Frequently Asked Questions
What is peracetic acid and why is it used in food processing?
Peracetic acid (PAA) is an antimicrobial oxidizer made from acetic acid and hydrogen peroxide. It's widely used in food processing because it kills a broad spectrum of organisms, works at low temperatures, penetrates biofilms, and decomposes into non-toxic byproducts.
Is this safe for food-contact surfaces?
Yes. At approved dilution rates, Alpet PAA 5.6% is EPA-registered for food-contact surface sanitation without requiring a potable water rinse.
Can I use this in cold storage environments?
Yes. Peracetic acid maintains antimicrobial efficacy at refrigerated and cold storage temperatures where chlorine and quaternary ammonium sanitizers lose effectiveness.
Does it work on biofilms?
Yes. PAA is one of the most effective sanitizers for penetrating and destroying biofilm matrices where Listeria, Salmonella, and other pathogens harbor between cleaning cycles.
How do I dilute the 5.6% concentrate?
Dilution rates depend on your application and facility SOP. Follow EPA label directions for your specific use case. Use PAA test strips to verify working concentration.
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The antimicrobial that doesn't leave anything behind
$219.00