Effect of concentration of white vinegar on the elimination of Staphylococcus aureus and Escherichia coli from stainless steel surfaces.

Abstract

Escherichia coli and Staphylococcus aureus are two common bacteria that cause food poisoning. One way that food can be contaminated with pathogens is through contact with food preparation equipment and surfaces like stainless steel.The objective of this study was to test the efficacy of white vinegar in eliminating Staphylococcus aureus and Escherichia coli from stainless steel surfaces. White vinegar at concentrations of 2.5% and 5% was compared to 10% bleach as a disinfectant against Staphylococcus aureus and Escherichia coli inoculated onto stainless steel surfaces. Exposure times of 5, 15 and 25 minutes were used for exposure of the disinfectant on the surface. Exposure time of 25 minutes and concentration of 5% of white vinegar was the best performing with the lowest number of CFUs/ml than all exposure times and concentrations of white vinegar, and varied significantly from the rest (p<0.05). Exposure time of 25 minutes and 2.5% concentration for white vinegar showed the highest number of CFUs/ml and was therefore the worst performer. The results demonstrate that white vinegar is a suitable substitute to bleach at 5% concentration and exposure time of 25 minutes when disinfecting stainless steel surfaces.