Jet-Oxide Peroxyacetic Acid (PAA)
Jet-Oxide is a peroxyacetic acid (PAA) post harvest sanitizer and industrial disinfectant. It’s an excellent post harvest treatment ideal for use in the sanitation of fruits and vegetables during processing and storage and for the treatment of raw, unprocessed fruits and vegetables.
For the Control of Microorganisms that cause Decay or Spoilage and Citrus Canker
-Treatment of raw and unprocessed fruits and vegetables
-Packing house and field equipment sanitation
Jet-Oxide is an effective sanitizer against microorganisms:
Xanthomonas Campestris (axonopodis)
Pathovars Citrumeto (citrus canker surrogate)
Jet-Oxide may be used to sanitize harvest equipment such as:
Pickers, trailers, trucks (including truck body parts and tires), bins, packing crates, ladders, power tools, gloves, rubber boots, pruning shears or other equipment that may transfer Xanthomonas campestris (axonopodis) Pathovars Citrumelo (citrus canker surrogate).
This product can also be used to sanitize surfaces contaminated with Staphylococcus aureus and Escherichia coli.
For the control of staphylococcus aureus and Escherichia coli
-Hard surface combination disinfection and cleaning
-Industrial facilities disinfection
For the control of staphylococcus aureus and Escherichia coli and citrus canker
-Treatment of processed fruits and vegetables
-Food contact surfaces
Frequently asked questions
What is Peroxyacetic or peracetic acid (PAA)?
Peroxyacetic acid, also called peracetic acid (C2H4O3), is a mixture of acetic acid (CH3COOH) and hydrogen peroxide (H2O2) in a watery solution. It is a bright, colorless liquid that has a piercing odor and a low pH value (2,8). Peracetic acid is produced by a reaction between hydrogen peroxide and acetic acid:
CH3-C-OH + H2O2 -> CH3C-O-OH + H2O
What is the Shelf Life?
Jet-Oxide can be stored without much change in active ingredients for nearly two years at 86°F. The product has a guaranteed shelf life of one year. Once diluted, the diluted solution must be used within 24 hours.
What is the difference between 5% PAA and 15% PAA?
How does PAA kill microrganisms?
What is the maximum temperature to apply and store PAA?
What are the safety rules associated with PAA?
Is there specific equipment used to apply PAA?
Once mixed, how long before I should use up the diluted PAA?
Use PAA within 24 hours.