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Vinegar is used as a low-cost, natural solution for clean since your grandmother’s time .

Even before scientific evidence of microbes or bacteria,vinegar was used because of its sanitizing properties. In a paper “History of Disinfection From Early Times Until the End of the 18th Century” (J. Blancou, 1995), the author observed that while “genuine knowledge of the causes of human and animal diseases was not available until the 19th century. … since very early times suspicion had fallen on the harmful action of ‘animalcules’ or living organisms.”

Disinfecting surfaces that have come in contact with meat, for most of your kitchen,the best is the acetic acid (Australian Broadcast Corp. says vinegar “is about 5% acetic acid”) found in apple cider vinegar, balsamic vinegar, and white vinegar will sanitize just fine.

You must know that raw meat carries a lot of bacteria and Reader’s Digest notes that “the acetic acid in the vinegar is … effective against E. coli, salmonella, and staphylococcus,” they’re not as effective as bleach.

Rodale’s OrganicLife says to use bleach “as a last resort” when vinegar or hot soapy water isn’t enough.”

The best is to follow the instructions for the VIDEO below:

Via: sfglobe.com

http://www.creativepeoplediy.org/wp-content/uploads/2016/07/download.jpghttp://www.creativepeoplediy.org/wp-content/uploads/2016/07/download-150x150.jpgCreative People DiyTips & Hackskitchen,vinegarVinegar is used as a low-cost, natural solution for clean since your grandmother’s time .Even before scientific evidence of microbes or bacteria,vinegar was used because of its sanitizing properties. In a paper 'History of Disinfection From Early Times Until the End of the 18th Century' (J. Blancou, 1995), the..."Creativity is intelligence having fun "-Albert  Einstein