Biosan 1522 MPS Antimicrobial FDA-accepted peroxyacetic acid-based antimicrobial for meat and poultry, seafood, and processing; effective at low concentrations for broad-spectrum bacterial control.
Biosan 1522 MPS is a peroxyacetic acid-based microbicide designed for use in federally inspected meat, poultry, and seafood facilities. Approved for online and offline reprocessing, it helps reduce contamination and cross-contamination of edible food products. Expanded applications include fruits, vegetables, marinades, sauces, brines, and ready-to-eat products. Effective against pathogens such as Staphylococcus aureus, Escherichia coli, and Salmonella enterica, Biosan 1522 MPS can also serve as an acidifier in scald tanks.
Quick facts
FDA‑accepted
for use in FSIS‑regulated meat and poultry facilities.
Complies with FCN #2036
for antimicrobial solutions used in food processing.
Made in USA
Proudly manufactured in Saratoga, Springs New York
Active ingredients
15.9% Peracetic Acid
23.34% Hydrogen Peroxide
Biosan 1522 MPS – Antimicrobial key benefits
- Broad-spectrum kill of gram-positive & gram-negative bacteria
- Effective at low concentrations for cost efficiency
- Can be used as acidifier in scald tanks
- Compatible with PTFE, stainless steel, PVDF, HDPE
- Helps reduce contamination and cross-contamination
- Effective Against Salmonella, E. coli, Staphylococcus aureus
- Approved for direct or indirect food contact
- No EPA label required under ARTCA 1998
- Approved by FDA for use in food processing under 21 CFR 173.370 and 173.315.
Applications by Industry
Antimicrobial for Fish and Seafood Preparation
Used in process water and ice for commercial preparation and storage of fish and seafood.
Antimicrobial in Brines, Sauces, and Marinades (Bulk Liquid)
Applied on the surface or injected into processed or unprocessed water, cooked or uncooked poultry, meat or seafood products.
Antimicrobial in Misting Systems
Reduces microbial contamination during produce handling and packaging, helping to extend the shelf life of the products.
Antimicrobial in Surface Sauces and Marinades (Final Product Coating)
Used in marinades applied on processed and preformed meat, poultry and seafood products as a final surface treatment.
Antimicrobial – Intervention Treatment for Meat & Poultry Carcasses and Parts
Used in process water, ice, or brine for washing, rinsing, scalding, or cooling whole or cut meat carcasses, parts, trim, and organs.
Cooling water/brine antimicrobial for RTE products
Used as an antimicrobial in water or brine during preparation and cooling of processed, cooked, ready-to-eat products.
Fruit and Vegetable Washing and Chilling
Applied in process water or ice for washing, rinsing, chilling, or processing fruits and vegetables in food facilities.
Intervention and Antimicrobial for Poultry in Chilling & Scald Tanks
When used as directed, they function as an intervention step in poultry scalding and chilling tanks, providing antimicrobial activity on poultry carcasses and parts. They can also be used as an acidifier in scald tanks.