Peracetic acid (PAA) is produced by combining acetic acid (vinegar) and hydrogen peroxide. The result is a peroxide version of acetic acid (vinegar) that has a very distinctive and a pungent vinegary smell. As a cleaner, peracetic performs poorly as it lacks detergency properties. As a germicide, peracetic acid shows fairly strong efficacy against a broad spectrum of pathogens, however, temperature, pH and concentration all play a significant role in determining the antimicrobial properties. Higher concentrations of PAA can strongly sensitize respiratory organs, mucus membrane inflammation and skin and eye irritation.