Fig. 3
From: pH-dependent virucidal effects of weak acids against pathogenic viruses
Virucidal effects of eligible vinegars. In total, 4% white distilled vinegar (WDV), 4% grain-flavored distilled vinegar (GV), and 4% acetic acid (AA) were mixed with each virus for 0 (control), 1, 5, and 30 min. Infectious viral titers (pfu/ml) of FulV (a), SARS-CoV-2 (b), and FCV (c) were determined. Error bars indicate the standard error. Detection limit was set to 103 pfu/ml. Each viral inactivation was accessed in triplicate