Green Kitchen Disinfectant

I’m kind of surprised there isn’t a broader knowledge of this information; I stumbled acrost it completely by chance when I was researching whether mixing vinegar and hydrogen peroxide together created something toxic (it does, if mixed together in a bottle): if you put vinegar in one spray bottle, and hydrogen peroxide in another, and spray first one, and then the other, in any order, you’ve just effectively killed all salmonella, shigella, and e. coli bacteria (in addition to many other bacteria, I’d imagine) on that surface.

So this non-toxic treatment will work great for salads, fruit, and vegetables, as well as for food preparation surfaces like cutting boards. Simply rinse or wipe down with a damp cloth and you won’t even have noticed the taste or smell of the solutions.

I found this info on two sites: Science News Online and Tau Topics. Dig it.


Author: manderson

I live in NYC.

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