What actually happens when water alone is not enough.
Tap water lifts loose dirt and roughly 20% of pesticide residue. The rest is oil-bonded to the skin of your produce. Six minutes of electrolysis in plain tap water does the rest of the job, and the peer-reviewed research backs it up.
The three-sink system in commercial kitchens, in six minutes on your bench.
Restaurants run produce through three sinks (clean, disinfect, rinse) to control foodborne illness. Crop DeTox runs all three in one device, in plain tap water, with no chemicals added.
An alkaline stream lifts the residue.
One electrode turns the water alkaline, producing sodium hydroxide (NaOH). Most pesticide residue is oil-based, designed to cling to the skin of produce so rain will not wash it off. The alkaline water acts as a natural de-greaser, breaking those oils down so they rinse away.
NaOH · alkaline
A disinfecting stream handles bacteria.
The other electrode produces hypochlorous acid (HOCl), the same compound your own immune cells make to fight off invaders. It disinfects the surface of your produce in minutes, with no chlorine bleach and nothing added to the food.
HOCl
A final rinse carries it all away.
Whatever the first two steps lifted off the produce gets rinsed clean. Strawberries come out the same shape they went in. Spinach stays crisp. Avocados, well, are avocados.
Plain tap water, turned briefly into two compounds your body already knows.
Hydrogen-rich water
Sometimes called electrolysed reducing (ER) water in the literature. Mildly alkaline, hydrogen-saturated, and very good at dissolving the oil-based binders that keep pesticide residue stuck to the skin of your produce.
- Lifts oil-bonded pesticide residue
- Up to 86% acephate reduction on spinach (Hao et al., 2015)
- No measurable effect on Vitamin C
Hypochlorous acid
The same compound your neutrophils make to neutralise bacteria. Approved for food contact, well-studied for produce safety, and dramatically more effective at killing pathogens than a cold water rinse alone.
- >99% Listeria, E. coli, Salmonella reduction
- Approved for food contact, no detergent residue
- Reverts to plain water once the cycle ends
Nothing added. Nothing left behind. Just your food, actually clean.
Peer-reviewed research. Three lab-confirmed outcomes. One six-minute cycle.
Five studies. One consistent finding.
The research on electrolysed water for produce washing goes back to the early 2000s. Each card below shows the headline finding, the standout number, and a link to the original paper.
Pesticide residue on leafy greens, reduced by up to 86% in a single soak.
Spinach, cabbage and leek were treated with electrolysed water and compared to tap water and detergent. Residues measured by gas chromatography. Vitamin C content unchanged.
Read the paperListeria, E. coli and Salmonella, neutralised in 30 seconds.
Electrolysed oxidising water was tested against three foodborne pathogens on food contact surfaces. Reductions measured at 30 seconds of contact time.
Read the paperBacterial load on tomato surfaces, cut by over 98%.
Tomatoes contaminated with E. coli and Salmonella were treated with EO water for ten minutes. Surface integrity and shelf life held up against control.
Read the paperSalmonella and E. coli on fresh-cut produce, after five minutes.
Antimicrobial properties of electrolysed oxidising water tested against bacteria on fresh-cut produce. Five minutes was sufficient for high-level reduction.
Read the paperA decade of research, reviewed. Over 99% bacterial reduction, no nutritional impact.
A comprehensive review summarising more than a decade of studies on E. coli, Salmonella and Listeria. Found no significant effect on the sensory or nutritional quality of treated produce.
Read the review
Six minutes. Plain tap water. Real food, gently cleaned.
The 2.0 uses electrolysis to remove up to 99.9% of bacteria and 91% of pesticide residue from your fruit and vegetables, in six minutes. Just add water.
- Six-minute cycle for everyday produce, ten-minute for thick-skinned
- Wireless charging base, keep it on the bench, ready when you are
- No pods, no refills, no chemicals added, ever
- Independently lab tested against peer-reviewed protocols
How Crop DeTox compares to the methods your kitchen has used so far.
A cold water rinse, baking soda, vinegar, a commercial fruit-and-veg wash. All do part of the job. Electrolysis is the only home method with a 99% pathogen reduction in the published research, no flavour impact, and no chemicals added to your food.
Most home methods only get you part of the way there. A tap water rinse lifts loose dirt and the most water-soluble residue. A baking soda soak performs well on pesticides but can affect texture on softer produce. Crop DeTox is the only lab-tested home method that hits both pathogens and pesticide residue, with no impact on taste or texture.
Independently tested. Backed for the long haul.
Verified against peer-reviewed protocols by an independent lab. Real claims, real numbers, real receipts.
Plain tap water in, plain tap water out. The electrolysis happens inside, then reverts. Nothing to refill, ever.
One six-minute cycle for everyday produce. Ten minutes for thick-skinned. The device runs while you do something else.
A Gold Coast brand, here for the long haul. If anything stops working, we make it right within one year.
The bit where every product page usually quietly hides the catch.
There isn't one. Six questions we hear most, answered straight.
Six minutes. Plain tap water. Real food, gently cleaned.
Crop DeTox 2.0 sits on the bench and runs the three-step electrolysis cycle while you do something else. Independently lab tested. A Gold Coast brand. One-year warranty.
30-day money-back guarantee