Recent Research Confirms Bactericidal Activity of Vinegar

December 21, 2007

Recent Research Confirms Bactericidal Activity of Vinegar

Researchers at the Food Biotechnology Department, Instituto de la Grasa (CSIC) in Seville, Spain, conducted research on the antimicrobial activity of several products. Vinegar and red and white wines were among the products tested. (Note: The focus of the research was olive oil, but it confirmed other findings related to vinegar and red and white wines.) The following microorganisms were used in the study: S. aureus, L. monocytogenes, S. Enteritidis, E.coli 0157:H7, S.sonnei and Yersinia sp.

Among the items tested, vinegar (5% acetic acid) showed the strongest bactericidal activity against all strains tested, which was attributed to its high acetic acid content. The researchers noted their study confirmed previous results. It was noted that both red and white wines exhibited bactericidal activity, in particular against Salmonella Enteritidis and Yersinia sp. S. aureus and L. monocytogenes were the least sensitive to the wines. The research was published in the May 2007 issue of the Journal of Food Protection (Vol. 70, No. 5, 2007).