Peracetic acid, with the systematic name ethaneperoxoic acid, is a strong oxidizing agent widely used as a disinfectant in the food industry. It is effective against bacteria, yeasts, molds, spores, and viruses at low concentrations, and it breaks down into acetic acid, water, and oxygen, leaving minimal harmful residues. Food processors apply it for sanitizing equipment, disinfecting food-contact surfaces, treating process water, and washing fruits and vegetables. Its advantages include efficacy in cold water and activity in the presence of some organic matter, though it is corrosive to certain materials and requires careful handling. Proper dosing and rinsing protocols ensure effective sanitation without affecting product quality.