Perasan MP-2 is an FDA-approved antimicrobial specifically formulated for use in ice and water that directly contacts meat, poultry, and seafood, as well as further processed fruits and vegetables. Perasan MP-2 contains 15% peracetic acid, 6% hydrogen peroxide, and acetic acid. With its low level of hydrogen peroxide, Perasan MP-2 does not cause the discoloration problems in poultry seen with other formulations. It is also much less prone to browning delicate lettuce and other fragile produce. Perasan MP-2 is approved as an antimicrobial in water and ice used to cool ready-to-eat meat and poultry products. It exhibits high level efficacy against Listeria, E. coli, and Salmonella, as well as many other pathogenic and spoilage-associated microorganisms. REGULATORY ITEMS 7120.1 USDA Safe and Suitable List FCN 699 Seafood FCN 887 Approval Letter FSIS Water Reuse NOL-FCN 887 FCN 908 RTE Using Perasan MP-2 on RTE Meat and Poultry FCN 1132 (1000ppm Poultry/400ppm Meat) MP2 RTE Letter of No Objection Peracetic Acid for Seafood Antimicrobial Ice (Peracetic Acid) Patent Application TRIALS, PROCEDURES, AND EVALUATIONS Antimicrobial Ice-Water on Seafood Peracetic Acid in Ice Peracetic Acid Efficacy vs. Listeria and E. coli in Brine Peracetic Acid in Scallop Brine Water Peracetic Acid on Poultry — Article Comparison of Perasan MP-2 and Lactic Acid vs. E. Coli 0157:H7 on Beef Surfaces Oklahoma State and Ross Tenderizer Antimicrobial Comparison Pacific Fisheries Technologists Presentation 2010 Hot Water - MP2-Br2 & Cl2 Chemical Equivalency Report v2 Efficacy of MP2 on Campylobacter Salmonella V2.pdf pH and Conductivity MP2 Dilution Report v2 Efficacy 3 Challenges vs Ecoli 0157 H7 on beef and pork V2 Persistence of MP2 Residuals on Chickens V2 Efficacy of Peracetic Acid from Perasan MP-2 Against non-O157 Pathogenic E. coli