Peroxyacetic acid (PAA) has become a popular replacement for chlorine, but is its use throughout a process plant “overkill?”
Dating back to the mid-to-late 20th century, chlorine was the most widely used antimicrobial chemical agent in U.S. poultry processing. And while its use has declined, chlorine’s role as a supplemental disinfectant allows processors to better manage their PAA cost.
Click below to read the complete article on The National Provisioner’s website.