Most people religiously bathe everything from fruits to meats with Vinegar. If you have ever cleaned your foods with Vinegar, this could cost you your health. This applies to you and every member of your household. Stop now! Let’s be clear; Vinegar does not possess disinfectant properties. Instead, it is an acid solution composed of trace chemicals and is made from the fermentation (chemical process) of grain alcohol, which does not prevent the spread of infections.
Consider your foods’ journey from contact with employees and unwanted customers to children in grocery stores. Think of what you’ve witnessed, customers coughing and sneezing inside the store and others that taste loose fruit with uncleaned hands and merely touching foods and deciding to go with others. Who is responsible for cleaning the fruit touched by consumers? No one! The primary reason I use food-grade H2O2 (Peroxide) is that it is safe, and in case of accidental consumption, it is not harmful and kills viruses and bacteria.
Published reports ascribe good germicidal activity to hydrogen peroxide and attest to its bactericidal, virucidal, sporicidal, and fungicidal properties. Hydrogen peroxide is active against a wide range of microorganisms, including bacteria, yeasts, fungi, viruses, and spores.
In summation, Vinegar is best used for pickles, salads, and marinades, and other recipes. Cleaning foods with Vinegar is like washing your hands with water. It is pointless and will continue to spread germs and viruses.