Use undiluted 5% white vinegar at 130°F for 1 minute; Colorado State Extension says it can reduce Listeria, E. coli, and Salmonella by over 99.999% on hard surfaces

White vinegar demonstrates effectiveness in reducing prevalent kitchen pathogens when used under controlled laboratory conditions. When heated and applied undiluted for one minute, it can effectively combat Listeria, E. coli, and Salmonella. However, since it's not registered with the EPA as a disinfectant, white vinegar is limited in its ability to protect against viruses and should not be relied upon for porous surfaces.