The direct combination of the two substances, hydrogen peroxide and vinegar, produces a strong oxidizing agent known as peracetic acid (also known as peroxyacetic acid, or PAA).
The reaction occurs when hydrogen peroxide reacts with the active component in vinegar, acetic acid.
Peracetic acid is a much weaker acid than the reactant, acetic acid; however, it has different properties and characteristics. Due to its high oxidizing potential, peracetic acid is often used as a sanitizing product. It is effective against a large range of bacteria and, in food, breaks down to acetic acid and hydrogen peroxide, which are considered to be safe and environmentally friendly. This gives the substance application in sanitation of hard surfaces on which food is prepared, wineries and breweries, greenhouse facilities and even directly onto foods such as vegetables, fruits and meat.
The substance at high concentrations can be highly corrosive and cause irritation to the skin, eyes and respiratory system. Long-term exposures to the substance can cause permanent lung damage.
Susan Sumner, a food scientist at the Virginia Polytechnic and State University, worked out the best way for using the two products as a sanatization product. The proposed method is to keep white or apple cider vinegar in one clean spayer and 3% hydrogen peroxide in another. These used simultaneously killed virtually all salmonella, shigella and e.coli bacteria on contaminated surfaces and food in tests run at the Virginia Polytechnic and State University. This proved the combination of the two mists separately to be more effective at killing bacteria than chlorine bleach or other commercial kitchen cleaners. The tests also proved that the simultaneous use is ten times more effective than using one of the products only and generally more effective than using the two as a mixture.
The reaction occurs when hydrogen peroxide reacts with the active component in vinegar, acetic acid.
Peracetic acid is a much weaker acid than the reactant, acetic acid; however, it has different properties and characteristics. Due to its high oxidizing potential, peracetic acid is often used as a sanitizing product. It is effective against a large range of bacteria and, in food, breaks down to acetic acid and hydrogen peroxide, which are considered to be safe and environmentally friendly. This gives the substance application in sanitation of hard surfaces on which food is prepared, wineries and breweries, greenhouse facilities and even directly onto foods such as vegetables, fruits and meat.
The substance at high concentrations can be highly corrosive and cause irritation to the skin, eyes and respiratory system. Long-term exposures to the substance can cause permanent lung damage.
Susan Sumner, a food scientist at the Virginia Polytechnic and State University, worked out the best way for using the two products as a sanatization product. The proposed method is to keep white or apple cider vinegar in one clean spayer and 3% hydrogen peroxide in another. These used simultaneously killed virtually all salmonella, shigella and e.coli bacteria on contaminated surfaces and food in tests run at the Virginia Polytechnic and State University. This proved the combination of the two mists separately to be more effective at killing bacteria than chlorine bleach or other commercial kitchen cleaners. The tests also proved that the simultaneous use is ten times more effective than using one of the products only and generally more effective than using the two as a mixture.
