Acetic acid is the main component of vinegar which has a wide range of uses. For food preparation, vinegar is used in making beer and wine, pickling vegetables, as a condiment, and in salad dressings. For household purposes, vinegar has been widely used in first aid for; taking the burn out of a jellyfish sting, fighting fungal growth, soothing a sore throat and is also known for its powerful antibacterial qualities.
Numerous studies show that a straight 5% solution of acetic acid, which is what you get from almost all off the shelf vinegar, on hard surfaces kills 99% of bacteria, 82% of mold and 80% of viruses. When combined with Sodium Chloride, bacterial growth is slowed even more.
Unfortunately, there aren't many documented studies that compare Acetic Acid with Bleach for bacterial kills. What IS documented is that production of chlorine bleach releases harmful Dioxins, which are KNOWN CARCINOGENS and Mercury, a heavy metal, which is known for its toxic damage to the brain, kidneys and lungs.