scholarly journals Harmful misuse of white vinegar in a wrong combination

2014 ◽  
Vol 13 (5) ◽  
pp. 1044-1044
Author(s):  
Basavraj S Nagoba ◽  
Namdev M Suryawanshi ◽  
Sohan P Selkar
Keyword(s):  
White Vinegar

scholarly journals Microbial Decontamination of Fresh Produce (Strawberry) Using Washing Solutions

2015 ◽  
Vol 4 (3) ◽  
pp. 128 ◽  
Author(s):  
Naresh Shahi ◽  
ByungJin Min ◽  
Eunice A. Bonsi
Keyword(s):  
Color Change ◽  
Fresh Produce ◽  
Inhibitory Effect ◽  
Lemon Juice ◽  
Water Control ◽  
Significant Difference ◽  
Total Color Change ◽  
Origanum Oil ◽  
Preliminary Study ◽  
White Vinegar

<p>This study was carried out to determine the effect of natural antimicrobial washing solutions against microbial growths on fresh produce specifically strawberries. Selected washing solutions used for strawberry washing, and treatments were sterile water (control), white vinegar (VI), crude lemon juice extract (LE), VI+Origanum oil (VIO), LE+Origanum oil (LEO), and VI+LE+Origanum oil (VILEO). From the preliminary study of antimicrobial activity of washing solutions in aqueous model system tested at 2, 5, 10, 15, 20 and 25 min against <em>S.</em> Typhimurium, washing time was determined as 5 min to be used for this study. After the washing, strawberries were stored at 4 °C for 5 days. Results showed that all natural washing solutions exhibited inhibitory effect against total aerobic bacteria, yeast and mold. On day 5, compared to the control, all washing solutions significantly reduced <em>S.</em> Typhimurium by 2.7 Log CFU/g (P&lt;0.05). Color results showed that samples color were slightly changed by washing with VIO and VILEO. However, there was no significant difference in total color change on strawberries compared to the control (P&gt;0.05). Based on the results, it is indicated that the combination of vinegar with crude lemon juice extract and essential oil might be suitable as natural sanitizer for decontamination of fresh produce.</p>

Application of Distilled White Vinegar in the Cloaca To Counter the Increase in Campylobacter Numbers on Broiler Skin during Feather Removal†

2006 ◽  
Vol 69 (2) ◽  
pp. 425-427 ◽  
Author(s):  
M. E. BERRANG ◽  
D. P. SMITH ◽  
A. HINTON
Keyword(s):  
Untreated Control ◽  
Antimicrobial Action ◽  
Gut Contents ◽  
Processing Plant ◽  
Food Grade ◽  
Before And After ◽  
Broiler Breast ◽  
White Vinegar ◽  
Skin Samples

Because of the escape of highly contaminated gut contents from the cloaca of positive carcasses, Campylobacter numbers recovered from broiler carcass skin samples increase during automated feather removal. Vinegar is known to have antimicrobial action. The objective of this study was to determine the effect of vinegar placed in the cloaca prior to feather removal on the numbers of Campylobacter recovered from broiler breast skin. Broilers were stunned, killed, and bled in a pilot processing plant. Vinegar was placed in the colons of the chickens prior to scalding. Carcasses were scalded, and Campylobacter numbers were determined on breast skin before and after passage through a commercial-style feather-picking machine. Campylobacter numbers recovered from the breast skin of untreated control carcasses increased during feather removal from 1.3 log CFU per sample prior to defeathering to 4.2 log afterward. Placement of water in the colon before scalding had no effect on Campylobacter numbers. Campylobacter numbers recovered from the breast skin of carcasses treated with vinegar also increased during defeathering but to a significantly lesser extent. Treated carcasses experienced only a 1-log increase from 1.6 log CFU per sample before feather removal to 2.6 log CFU per sample afterward. Application of an effective food-grade antimicrobial in the colon prior to scald can limit the increase in Campylobacter contamination of broiler carcasses during defeathering.

Evaluation of Consumable Household Products for Decontaminating Retail Skinless, Boneless Chicken Breasts

2005 ◽  
Vol 68 (3) ◽  
pp. 534-537 ◽  
Author(s):  
L. H. McKEE ◽  
L. NEISH ◽  
A. POTTENGER ◽  
N. FLORES ◽  
K. WEINBRENNER ◽  
...  
Keyword(s):  
White Wine ◽  
Total Coliform ◽  
Chicken Breast ◽  
Cranberry Juice ◽  
Three Solutions ◽  
Chicken Broth ◽  
Household Products ◽  
All Solutions ◽  
Before And After ◽  
White Vinegar

The effect of 15 consumable products, including juices, wines, and vinegar, used as rinsing agents on microbial loads of retail skinless, boneless chicken breasts was evaluated in two studies. Ten breasts were rinsed for 1 min with each solution. Samples were swabbed before and after rinsing with a cellulose sponge and evaluated for total aerobic (APC), total coliform (TCC), and generic Escherichia coli counts by Petrifilm methods. No differences were found in initial APC or TCC in either study, with initial mean APC ranging from 5.30 to 7.05 log CFU/cm2 and initial mean TCC ranging from 2.21 to 3.36 log CFU/cm2. In study 1, the APC for breasts rinsed with distilled white vinegar (3.22 log CFU/cm2) was lower than for those rinsed with all other solutions except cranberry juice cocktail (3.86 log CFU/cm2). The TCC for breasts rinsed with distilled white vinegar (0.00 log CFU/cm2) and cranberry juice cocktail (0.20 log CFU/cm2) were lower than those for all other solutions except 10% NaCl (0.43 log CFU/cm2) and 10% NaHCO3 (0.48 log CFU/cm2). In study 2, APC values for breasts rinsed with red wine (5.29 log CFU/cm2) and white wine (5.32 log CFU/cm2) were lower than for breasts rinsed with the other three solutions. The TCC after rinsing with chicken broth (4.48 log CFU/cm2) was higher than for all other solutions except Italian dressing. Although distilled white vinegar was the most effective rinsing agent, all solutions produced lower counts after rinsing, indicating that consumers could use rinsing to remove microorganisms from chicken breast surfaces prior to cooking.

scholarly journals Unusual burn injury due to application of white vinegar and aspirin mixture

2013 ◽  
Vol 11 (4) ◽  
pp. 348-349 ◽  
Author(s):  
Saime Irkoren ◽  
Nazan Sivrioglu
Keyword(s):  
Burn Injury ◽  
White Vinegar

scholarly journals Evaluation of Effectiveness of Home Remedies for Toothbrush Decontamination using Vinegar and Vinegar with Common Salt

2018 ◽  
Vol 9 (1) ◽  
pp. 19-23
Author(s):  
Arathi Rao ◽  
Vinay Mavani ◽  
Karuna Y Mahabala ◽  
Ethel Suman ◽  
P Anupama Nayak
Keyword(s):  
Sodium Chloride ◽  
Oral Hygiene ◽  
Viable Count ◽  
Common Salt ◽  
Routine Practice ◽  
Group Iii ◽  
Home Remedies ◽  
Group I ◽  
Group Ii ◽  
White Vinegar

ABSTRACT Aim The aim of the study was to evaluate if vinegar and vinegar with 3.5% sodium chloride could be used as an alternative to chlorhexidine gluconate for disinfection of toothbrushes. Materials and methods The study consisted of three groups: group I: 0.12% chlorhexidine digluconate, group II: 38% white vinegar, and group III: 38% white vinegar with 3.5% sodium chloride. Two new toothbrushes were cultured to check their sterility before use. Eight children in the age group of 6 to 12 years were given oral hygiene instructions and four sets of oral hygiene kits. At the end of the 1st week, one set of used toothbrushes was cultured to check for total viable count. Again at the end of the 2nd, 3rd, and 4th weeks, the 2nd, 3rd, and 4th sets of brushes were collected, subjected to respective decontamination treatment for 12 hours, and then cultured for microbial analyses. The obtained data were analyzed using Fisher's exact test. Results In group I, three out of eight brushes showed 1 to 10,000 colonies, in group II, one out of eight cases showed >10,000 colonies and two out of eight showed 1 to 10,000 colonies, and in group III, all the eight cases showed no colonies upon culturing. Conclusion Out of all the tested decontaminating agents, combination of 38% white vinegar and 3.5% sodium chloride was found to be the most efficient. Clinical significance Toothbrushes become contaminated upon use and act as a reservoir for microorganisms. Thus, toothbrush decontamination should become a routine practice. Testing the disinfecting efficacy of vinegar and common salt is, thus, beneficial as they are available in every kitchen. How to cite this article Mavani V, Mahabala KY, Suman E, Natarajan S, Nayak PA, Srikrishna SB, Rao A. Evaluation of Effectiveness of Home Remedies for Toothbrush Decontamination using Vinegar and Vinegar with Common Salt. World J Dent 2018;9(1):19-23.

scholarly journals Effects of white vinegar on carbohydrate contents in hepatorenal tissues in rats.

2021 ◽  
Vol 1 (2) ◽  
pp. 7-11
Keyword(s):  
Normal Control Group ◽  
Small Concentration ◽  
Female Rats ◽  
Control Group ◽  
Group 3 ◽  
Group 2 ◽  
White Vinegar ◽  
Carbohydrate Contents ◽  
Control Group Group ◽  
Group 1

White vinegar is mildly acidic with a pH of 2-3 that has long been used as a relish and traditional medication that depends on its concentration. Yet even a small amount of white vinegar in a small concentration may cause serious poisoning. Recently, many sorts of white vinegar have been developed using fundamental sources and technologies to satisfy customer needs. This study was aimed to investigate the effects of white vinegar on carbohydrate contents in hepatorenal tissues in rats. Thirty female rats were used, they were divided into three groups, group 1 was given distilled water as the normal control group, group 2 was given white vinegar with a dose (1 ml/kg (5 %)) and group 3 was given white vinegar with a dose (1 ml/kg (10 %)) for two weeks. PAS stain in all treated tissues showed a decrease in carbohydrate contents when compared with the control group. In conclusion, white vinegar consumption has adverse effects on carbohydrate contents in hepatic and renal tissues in rats, hence the quantity of white vinegar should be discouraged or reduced.

scholarly journals In Vitro Antifungal Evaluation of Seven Different Disinfectants on Acrylic Resins

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
A. Z. Yildirim-Bicer ◽  
I. Peker ◽  
G. Akca ◽  
I. Celik
Keyword(s):  
Surface Roughness ◽  
Candida Albicans ◽  
Uv Light ◽  
Acrylic Resin ◽  
Cost Effective ◽  
Alternative Methods ◽  
Acrylic Resins ◽  
Significant Difference ◽  
White Vinegar

Objective. The aim of this study was to evaluate alternative methods for the disinfection of denture-based materials.Material and Methods. Two different denture-based materials were included in the study. Before microbial test, the surface roughness of the acrylic resins was evaluated. Then, the specimens were divided into 8 experimental groups(n=10), according to microorganism considered and disinfection methods used. The specimens were contaminated in vitro by standardized suspensions ofCandida albicansATCC#90028 andCandida albicansoral isolate. The following test agents were tested: sodium hypochlorite (NaOCl 1%), microwave (MW) energy, ultraviolet (UV) light, mouthwash containing propolis (MCP), Corega Tabs, 50% and 100% white vinegar. After the disinfection procedure, the number of remaining microbial cells was evaluated in CFU/mL. Kruskal-Wallis, ANOVA, and Dunn’s test were used for multiple comparisons. Mann WhitneyUtest was used to compare the surface roughness.Results. Statistically significant difference(P<0.05)was found between autopolymerised and heat-cured acrylic resins. The autopolymerised acrylic resin surfaces were rougher than surfaces of heat-cured acrylic resin. The most effective disinfection method was 100% white vinegar for tested microorganisms and both acrylic resins.Conclusion. This study showed that white vinegar 100% was the most effective method for tested microorganisms. This agent is cost-effective and easy to access and thus may be appropriate for household use.

Sign in / Sign up

Export Citation Format

Share Document