And rightly so. While vinegar, as a mild acid, is a great cleaner and does kill some pathogens, it is not a registered disinfectant. Specifically, vinegar can kill salmonella, E. coli, and listeria, which is good news for the kitchen.
The species most frequently reported in vinegar production comprise Acetobacter aceti, Acetobacter cerevisiae, Acetobacter malorum, Acetobacter oeni, Acetobacter pasteurianus, Acetobacter pomorum, Gluconacetobacter entanii, Gluconacetobacter liquefaciens, Gluconobacter oxydans, Komagataeibacter europaeus, ...
35% white vinegar (1.9% acetic acid) was the most effective in reducing E. coli levels (with a 5-log 10 reduction after 5 min with agitation and after 10 min without agitation),” they wrote.
Studies suggest that acetic acid, found in vinegar, and citric acid, found in lemon juice, may be particularly effective at killing some types of bacteria, such as E. coli, on leafy greens (5, 6, 7).
Cleaning Tips
In one small study that looked at the efficacy of both chemical and natural cleaning products, 6 percent vinegar was found to be antimicrobial and decreased the presence of Staphylococcus aureus and E. coli—but not nearly as effectively as chemical products like Clorox and Lysol.
Vinegar can inhibit growth of and kill some food-borne pathogenic bacteria. Plus, vinegar's bactericidal activity increased with heat! (Salt helped too.)
Vinegar is not an effective disinfectant. It only works on a few strains of bacteria, such as E. coli and Salmonella. The Environmental Protection Agency (EPA) states that a disinfectant should kill 99.9% of bacteria and viruses that cause diseases, therefore vinegar is not recommended for disinfecting.
Washing leafy greens does not remove all germs. That's because germs can stick to the surface of leaves and even get inside them. If you eat contaminated leafy greens without cooking them first, such as in a salad or on a sandwich, you might get sick.
Washing, rinsing or brining meat and poultry in saltwater, vinegar or lemon juice does not destroy germs.
Vinegar can kill microorganisms such as bacteria and viruses and treat yeast infections. Due to its antimicrobial properties, vinegar has been used for the treatment of ear infections, warts, and nail fungus.
You can use straight or a diluted vinegar cleaning solution for the bathroom to clean bacteria, especially around the toilet. Cleaning with a mixture of baking soda and vinegar in the bathroom can work really well. To clean your toilet with vinegar, pour a cup of vinegar in the toilet bowl and let sit overnight.
Once opened and exposed to air, however, harmless “vinegar bacteria” may start to grow. This bacteria causes the formation of a cloudy sediment that is nothing more than harmless cellulose, a complex carbohydrate that does not affect the quality of the vinegar or its flavor.
A vinegar mother is a gelatinous disc that looks like a slice of wobbly raw liver. It's composed of a form of cellulose and acetic acid bacteria (mycoderma aceti) that develops on fermenting alcoholic liquids, and turns alcohol into acetic acid with a little help from some oxygen in the air.
Vinegar mother is perfectly edible, according to fermentation master Sandor Katz, who notes that the gelatinous substance is often candied in sugar to make natural, healthy gummies, per Bon Appétit.
Thoroughly cooking meat, especially ground beef, can destroy E. coli bacteria. Ground beef should be cooked until it is no longer pink and juices run clear. When cooking hamburgers, the meat thermometer should read 160 degrees in the thickest part of the hamburger patty and the patty should not be pink inside.
Cutting Board Cross-Contamination: Ten percent of bacteria on a cutting board can transfer to lettuce while chopping. Survival of E. coli on Dishes: E. coli that remains on washed and dried dishes can survive up to three days.
The good news is, E. coli and many other harmful bacteria can be killed by cooking food properly. Food safety tip: Because ground beef can turn brown before disease-causing bacteria are killed, use a digital food thermometer to make sure you cook hamburger to an internal temperature of at least 71°C (160°F).
More concerning, Gerba says his research shows that bacteria such as E. coli, and Staphylococcus aureus (MRSA) largely survive the average laundry cycle.
Acetic acid (vinegar) is an effective mycobactericidal disinfectant that should also be active against most other bacteria.
However, it's important to remember that while vinegar does work as a disinfectant to some degree, it is not as effective as bleach or commercial cleansers when it comes to killing germs.
Though vinegar can be fatal to many common plants, others, like rhododendrons, hydrangeas and gardenias, thrive on acidity which makes a bit of vinegar the best pick-me-up. Combine one cup of plain white vinegar with a gallon of water and use the next time you water these plants to see some amazing results.
#1: Vinegar Soaking Method
Vinegar has been shown to help cut down on bacteria as well as remove a good amount of surface dirt and residue on fresh produce. To make a vinegar soak; start with a clean sink then fill it with cold water (alternatively this can be done in a large bowl).