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SKU GENPAA1L
Chemtex Peracetic Acid Sanitizer — 1L
Food-grade peracetic acid sanitiser, 1L. Breaks down to water, oxygen and acetic acid, leaving no residue on produce or equipment.
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₹359
₹399MRP
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above ₹499
above ₹499
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PRODUCT DESCRIPTION
Chemtex peracetic acid sanitiser is an oxidising disinfectant made under the company's FSSAI licence for food-grade manufacture. It acts on bacteria, fungi, viruses and - unusually - bacterial spores, which is what separates it from most routine disinfectants. Its normal work is on raw uncut fruit and vegetables, meat, fish and seafood, and on soft goods such as masks, coveralls and cloth.
In water, peracetic acid breaks down into hydrogen peroxide and acetic acid, and from there into water, oxygen and vinegar. Nothing is left on the surface to rinse off or to carry into the product, which is why it is used where a chlorine residue would be unacceptable: recycled rinse water, produce washing, medical supplies and equipment. It also stays active in the presence of organic matter, where hypochlorite loses much of its strength.
The same property makes it the standard treatment against biofilm - the bacterial film inside pipework and tanks that a surface disinfectant never reaches - and it is used in water systems for Legionella control. A 1-litre bottle is the trial and small-batch size; larger operations move to the 5% Alstasan Activ drum.
FEATURES & BENEFITS
- Works on spores — Effective against bacterial spores as well as bacteria, fungi and viruses. Most routine disinfectants are not.
- Leaves no residue — Breaks down to water, oxygen and acetic acid. Nothing to rinse off produce, equipment or fabric.
- Holds up against soil — Stays active in the presence of organic matter, where chlorine-based disinfectants lose much of their strength.
- Attacks biofilm — Breaks down the bacterial film inside pipework and tanks, and is used for Legionella control in water systems.
- Food-grade manufacture — Made under Chemtex’s FSSAI licence for food-grade production, for use on raw produce, meat, fish and seafood.
HOW TO USE
- Handle it as an oxidiser — Wear gloves and eye protection. Keep it away from reducing agents and metals, store it cool, upright and vented, and never decant it into an unlabelled bottle.
- Dilute to the use concentration — Working strength depends on the application - produce washing, equipment sanitising and water treatment are all different. Ask for the dosing schedule for your process.
- Clean before sanitising — Remove soil and residue first. Peracetic acid tolerates organic matter better than chlorine does, but it is still being consumed by it.
- Immerse or spray — Immerse produce and small items; coarse spray equipment and surfaces. Keep the contact time your process specifies.
- No rinse needed — Let it drain or air dry. The breakdown products are water, oxygen and acetic acid, so there is nothing to wash off.
