Can the chlorine in tap water be used to remove pesticides?
It has been reported that tap water with a 0.5 ppm chlorine content can be used to kill bacteria and remove pesticides. However these reports fail to mention that in order to achieve such a result water temperature must be below 41 degrees Fahrenheit (5 degree Celsius). Chlorine will evaporate at higher temperatures thus rendering tap water unable to remove pesticides and kill bacteria. It is extremely difficult (and uncomfortable) for the average user to use water below 41 degrees to wash food. Food purchased from supermarkets may not have been thoroughly cleaned and may contain bacteria. If it is not cleaned well bacteria such as salmonella and e. coli can cause diarrhea and infection if consumed. According to Yang Ming Medical University test reports Cashido's Ozone Antibacterial Sanitizer is capable of removing 99% of salmonella in 10 seconds. In order to achieve similar results with similar concentrations of chlorine, food would need to be washed for 15,000 seconds.