Peracetic Acid Preparation and Its Chemical Components (Peracetic Acid, 1-Hydroxyethylidene-1,1-diphosphonic Acid, Octanoic Acid, Acetic Acid and Hydrogen Peroxide)

The Food Safety Commission of Japan (FSCJ) conducted risk assessments of peracetic acid preparation used as an antimicrobial agent and its chemical components, based on results from various studies. These include following food additives: peracetic acid (CAS No. 79-21-0); 1-hydroxyethylidene-1,1-diphosphonic acid (HEDP) (CAS No. 2809-21-4); octanoic acid (CAS No. 124-07-2); acetic acid (CAS No. 64-19-7); and hydrogen peroxide (CAS No. 7722-84-1). In addition to these individual additives, peroctanoic acid was also evaluated, because it is formed in the preparation during processing. FSCJ concluded that use of peracetic acid preparation and its chemical components are of no concern relevant to human health as long as used appropriately as additives.