Peroxide & Vinegar Sterilization

Peroxide & Vinegar Sterilization is a method of sterilizing fresh produce that will not be cooked.

The method was developed by a Susan Sumner in 1995 / 1996, while she was at the University of Nebraska.

While there, she discovered that while vinegar and peroxide had abilities to sterilize, when used in conjunction with each other their strength was greatly magnified.

"If the acetic acid [vinegar] got rid of 100 organisms, the hydrogen peroxide would get rid of 10,000, and the two together would get rid of 100,000." [1]

In later tests at the Virginia Polytechnic Institute and State University, she found the combination will kill almost all Salmonella, Shigella, and E. coli O157:H7 bacteria.

The technique she developed is as follows.

You work with two clean spray bottles. In one, you put a solution of 3 % hydrogen peroxide, the same strength as you get from an ordinary drugstore for disinfecting wounds. In the other spray bottle, you put white vinegar (or apple cider vinegar.) It is recommended that you do not mix the two mixtures together in one bottle [2].

You spritz the item to be sterilized with one, then with the other. Though it doesn't matter which one you spray with first, it is important that you apply the second mist right after the first one. And, it's not as effective if you try to mix the two liquids in one sprayer and just do it all at once.

She found that the peroxide taste was undetectable. A hint of the vinegar taste was still there, but she deemed that fine for most food applications. But dealing with both is easy: do the spritzes first and then, afterwards, rinse your raw veggies in water as per usual.

The method can be used for uncooked vegetables destined to be used raw in salads, such as lettuce, tomatoes, peppers, etc, or being put out on dip or relish trays.

The method can also sanitize food preparation surfaces including wooden cutting boards. She also found it also works on plastic, steel, and meat surfaces.

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[1] Sumner, Susan in Raloff, Janet. Food for Thought. Science News Online. 28 September 1996.

See also: Peters, D., S.S. Sumner, et al. Control of pathogenic bacteria on fresh produce, a paper (abstract #168) presented in Seattle on July 2 at the 83rd annual meeting of International Association of Milk, Food and Environmental Sanitarians. 1996.

[2] If you mix the two together in one bottle, a weak form of peracetic acid is formed. Peracetic Acid ( aka peroxyacetic acid) is a mixture of acetic acid and hydrogen peroxide. Peracetic Acid is primarily used for deactivation of a large variety of pathogenic micro-organisms in the industrial food industry, medical supplies and to prevent biofilm formation in paper pulp industries. It is usually produced in concentrations of 5 - 15%. This industrial formulation is toxic by inhalation, ingestion or if absorbed through skin; caustic and corrosive at concentrations > 10%; irritant at concentrations below 2%. Retail vinegar is a mixture of acetic acid and water composed of 4 to 8% acetic acid. Hydrogen peroxide at 3 % and retail versions of vinegar are an extremely diluted form of peracetic acid. Mixing the diluted form of acetic acid (known as vinegar) with 3% hydrogen peroxide forms a weak form of peracetic acid that may cause some reaction to those who are very sensitive to it - another reason, besides effectiveness, that applying the two solutions separately is recommended.
Susan Sumner was at the University of Nebraska up until August 1996. She left for the Virginia Polytechnic Institute and State University in Blacksburg, Virginia in September 1996.

Peroxide & Vinegar Sterilization, Sterilizing Jars

Barbeque, Broil, Curing, Fry, Garnishes