Gal Called Jani
Yes. And it doesn't have that nasty smell that bleach leaves behind. We kept the two liquids in separate spray bottles (the food science people say to do that but I haven't seen why anywhere) and sprayed the surfaces with one than the other. Order makes no difference, say the writers.
"Vinegar along with hydrogen peroxide (H2O2) is used in the livestock industry to kill bacteria and viruses before refrigeration storage. A chemical mixture of peracetic acid is formed when acetic acid is mixed with hydrogen peroxide. It is being used in some Asian countries by aerosol sprays for control of pneumonia. A mixture of five-percent acetic acid and three-percent hydrogen peroxide is commonly used."
"Susan Sumner, a food scientist at Virginia Polytechnic Insbreastute and State University, sprays contaminated surfaces with a mist of vinegar and then a mist of hydrogen peroxide. The disinfectant combo kills bacteria on not only metal, plastic, and wood, but also on foods, such as meat and lettuce leaves (see How to disinfect your salad)."
"In her tests, she deliberately contaminated clean fruits and vegetables with Salmonella, Shigella, or E. coli O157:H7 -- all capable of inducing gut-wrenching gastroenteritis. On its own, the hydrogen peroxide was fairly effective against all three germs, she found. But the best results came from pairing the two mists. For instance, she told Science News Online, "If the acetic acid got rid of 100 organisms, the hydrogen peroxide would get rid of 10,000, and the two together would get rid of 100,000.
"In tests run at Virginia Polytechnic Insbreastute and State University, pairing the two mists end virtually all Salmonella, Shigella, or E. coli bacteria on heavily contaminated food and surfaces when used in this fashion, making this spray combination more effective at killing these potentially lethal bacteria than chlorine bleach or any commercially available kitchen cleaner."
Pastorio
