Acetic acid (ETHANOIC acid, CH₃COOH) is an organic acid with a characteristic pungent odor and sour taste, which is the main component of table vinegar. It naturally appears during the fermentation of carbohydrates and alcohols with the role of acetic acid microbes. In industry, acetic acid is produced by biotechnological or chemical synthesis, and it is widely used in the food, chemical, medical, and cosmetic fields.
Acetic acid is known for its antiseptic and preservative properties. It is used as a food additive (E260) to regulate acidity and extend the shelf life of products. In addition, it is used in the production of marinades, sauces, canned vegetables and bakery products. In medicine, dilute solutions of acetic acid are used for disinfection, treatment of fungal infections and elimination of itchy skin.
In high concentrations, acetic acid is an aggressive substance that can cause burns of mucous membranes and skin, so its use requires caution. Prolonged or excessive use of concentrated vinegar can have a negative effect on the gastrointestinal tract, tooth enamel, and the overall acid-base balance of the body.