Peracetic Acid (PAA) Exhibits Higher Antimicrobial Efficacy Compared to Chlorine-Based Disinfectants against Salmonella Typhimurium on Chicken Skin and Food-Contact Surfaces

Outbreaks of Salmonella, especially in the poultry industry, pose significant food safety and public health challenges. These outbreaks are often intensified by the limited effectiveness of widely used disinfectants, including chlorine-based agents like chlorine dioxide (ClO2) and sodium hypochlorite (NaOCl), particularly against bacterial biofilms. Biofilm formation on food-contact surfaces shields Salmonella from sanitizers, leading to persistent contamination and increased resistance, emphasizing the need for more effective disinfection strategies. This study aimed to evaluate and compare the bactericidal and antibiofilm efficacy of peroxyacetic acid (PAA) with ClO2 and NaOCl against Salmonella enterica serovar Typhimurium (S. Typhimurium) on various food-contact surfaces, including stainless steel, plastic, silicon rubber, and chicken skin. PAA demonstrated the highest bactericidal and antibiofilm effectiveness, requiring lower concentrations than ClO2 and NaOCl, even in organic load-rich environments. Confocal microscopy and protein leakage assays demonstrated that PAA induces significant cell wall disruption of S. Typhimurium planktonic cells, unlike ClO2 and NaOCl, which were less effective under similar conditions. These findings suggest that PAA is a superior alternative for controlling Salmonella in poultry processing facilities, offering greater applicability for sanitation in processing facilities to enhance overall food safety.