“…Pesticide degradation using a number of common techniques is a well-studied field. Washings with water, chlorine baths, ozonated water, ozone, mild acids and hydrogen peroxide have been documented to be somewhat effective (summarized in Table S1 of the SI) at the removal of pesticide residues from the surface of fruits and vegetables (Hoff et al, 2019; Lester et al, 2017; Sadło et al, 2017; Savi et al, 2016; Bajwa & Sandhu, 2014; Cengiz & Certel, 2014; Junges et al, 2013; Karaca et al, 2007; 2012; Kusvuran et al, 2012; Wu et al, 2009; 2007; Crowe et al, 2006; Ikehata & Gamal El-Din, 2005; Hwang et al, 2001b; 2002; 2003). Using these wash techniques can increase the risk of microbial contamination (CDC, 1989; DiCaprio et al, 2015; Franz et al, 2008; Gombas, 2017).…”