It's not as great as you might think.
for disinfectant purposes in the context of food preperation—and not to clean germs off surfaces or, say, clean wounds or treat bodily infections *if* you can use a chemical cleaner instead.“The most commonly used form would be,” says Dr. Taege. This is because of white vinegar tends to be the most acidic, between 4 to 7 percent acetic acid, while cider and wine vinegars are usually closer to 5 to 6 percent acetic acid. But that doesn’t make other vinegars totally useless.
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