ArticleACS omega2026
Peroxyacetic Acid as a Low-Dose, pH-Stable Alternative to Sodium Hypochlorite for Pathogen Reduction and Flavor Control in Fresh Vegetable Disinfection.
Article in ACS omega, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
3 authors.
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Abstract
Foodborne illness from fresh vegetables remains a major concern. Sodium hypochlorite (SH), the most widely used disinfectant, poses health risks due to persistent residues and harmful disinfection byproducts. Although peroxyacetic acid (PAA) was approved as a food disinfectant in Korea in 2018, its bactericidal efficacy and impact on vegetable flavor under industrial conditions have not been systematically evaluated. In this study, we evaluated and compared the bactericidal efficacy of PAA and SH against
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Registered trials
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