White Vinegar

Use: Disinfectant

Vinegar is made by fermenting alcohol to produce acetic acid. The concentration of acetic acid is around 3% for home use and up to 18% for pickling. The use of vinegar as a disinfectant can be traced as far back as ancient Rome. Soldiers in the Roman legions added it to their drinking water to kill any bacteria and to supply them with an energizing tonic. Natural vinegars also contain small amounts of tartaric, citric and other acids.

Benefits

• A straight 5% solution of vinegar kills 99% of bacteria, 82% of mould, and 80% of viruses.
• Inexpensive.
• Readily available.
• Effective.

Directions for Use

• Wash barns, feeders and troughs with a 12% solution.
• Use a 5% vinegar solution followed by 3% hydrogen peroxide to increase the efficiency of disinfecting 10 times. This combination kills virtually all salmonella, shigella and e.coli bacteria present on heavily contaminated surfaces.

Packaging

• 12% white vinegar in 1 gallon or 4 L jug.
• 20% white vinegar in 5.2 gallons or 20 L pail.
• 20% white vinegar in 15 gallons or 60 L barrel.

Safety

• Handle potentially hazardous concentrations greater than 5% with appropriate precautions.
• Prolonged inhalation of vapour can irritate the respiratory tract.
• Avoid contact with the eyes. Flush with water.
• If you swallow a large volume, drink plenty of water and call a physician. Do not induce vomiting.