Using Antimicrobials to Control Foodborne Pathogens on Food Products

By Andrei Victorov

Hydrogen peroxide and peroxyacetic acid may be used to control foodborne pathogens on food products. Various studies involving both chemicals at varying concentrations have been conducted to document the effectivity in controlling foodborne pathogens on food products. With many antimicrobials in the market, there is still lots to be discovered in effective antimicrobial sterilization processes.