Virucidal effect of acetic acid and vinegar on SARS-CoV-2

Abstract Given the potential infectivity of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) on surfaces for hours to days, it is important to find safe and effective disinfecting agents to help prevent the spread and transmission of this new virus responsible for the COVID-19 pandemic. Toward this end, in this study, the virucidal effect of acetic acid and vinegar, as safe foods, on SARS-CoV-2 was evaluated. Both 4% and 6% acetic acid aqueous solutions effectively inactivated the virus after 5-min incubation with a reduction over 4 log, resulting in a viral titre below the detection limit. In addition, white distilled vinegar (5% and 6% acetic acid concentrations) inactivated SARS-CoV-2 after 1-min incubation with reduction of over 4 log and a viral titre below the detection limit. These preliminary findings provide valuable information on the inactivation of SARS-CoV2, offering insight for effective infection control.