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bioRxiv · 10.1101/2020.07.08.193193

Vinegar and Its Active Component Acetic Acid Inhibit SARS-CoV-2 Infection In Vitro and Ex Vivo

Pagani, I.·Ghezzi, S.·Clementi, M.·Poli, G.·Bussi, M.·Pianta, L.·Trimarchi, M.·Vicenzi, E.
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Abstract

Effective and economical measures are needed to either prevent or inhibit the replication of SARS-CoV-2, the causative agent of COVID-19, in the upper respiratory tract. As fumigation of vinegar at low concentration (0.34%) ameliorated the symptoms of mild SARS-CoV-2 infection, we tested in vitro the potential antiviral activity of vinegar and of its active component, acetic acid. We here demonstrate that both vinegar and acetic acid indeed strongly inactivate SARS-CoV-2 infectivity in Vero cells. Furthermore, vinegar treatment caused a 90% inhibition of the infectious titer when directly applied to a nasopharyngeal swab transfer medium of a COVID-19 patient. These effects were potentiated if conduced at a temperature of 45 {degrees}C vs. 37 {degrees}C, a condition that is transiently generated in the upper respiratory tract during fumigation. Our findings are consistent and extend the results of studies performed in the early and mid-20th century on the disinfectant capacity of organic acids and can provide an affordable home-made aid to prevent or contain SARS-CoV-2 infection of the upper respiratory tract.

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Pagani, I., Ghezzi, S., Clementi, M., Poli, G., Bussi, M., Pianta, L., Trimarchi, M., Vicenzi, E.. 2020-07-17. Vinegar and Its Active Component Acetic Acid Inhibit SARS-CoV-2 Infection In Vitro and Ex Vivo. https://doi.org/10.1101/2020.07.08.193193

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