Fresh fruits and vegetables come into contact with soil, pesticide residues, wax layers, and microbial load from harvest to table.
Especially fruits and vegetables with peels such as dates, oranges, and quinces, and vegetables with delicate surfaces such as tomatoes and eggplants, cannot achieve sufficient hygiene levels by washing them only with water.

Therefore, in food businesses and companies that make bulk purchases, two-stage washing systems based on the principle of cleaning first, then disinfection are preferred.

logical and defensible in Provincial Agricultural inspections, implemented using Detox Pro (pre-cleaner) and 10% Peracetic Acid (PAA). We're addressing it step by step.

Why Isn't One Step Enough?

A common mistake in the field is using disinfectant directly.
However, disinfectants applied when there is organic dirt, wax or pesticide layer on the surface:

• Cannot reach microorganisms

• Loses its effectiveness rapidly

• It is not measurable and sustainable

Therefore, the correct approach is:

First clean the surface → then reduce microorganisms

Stage 1: Preliminary Cleaning – Removing Residue and Dirt with Detox Pro

Detox Pro is a professional pre-cleaner made from food-compatible raw materials, containing nonionic surfactants and buffer systems.
The purpose of this stage is not disinfection, but to prepare the surface for disinfection.

Which Products Is It Effective On?

• Dates

• Apples

• Oranges

• Pears

• Quince

• Tomato

• Eggplant

Application Conditions

• Water Quantity: 100 L

• Water Quality: Drinking water quality

• Temperature: 15–25 °C

Dosage

• 5–10 mL Detox Pro / 1 L water

• For 100 L of water: 500 – 1000 mL Detox Pro

Application Steps

1. 100 L of water is added to the tank.

2. Detox Pro is added and mixed homogeneously.

3. Fruits and vegetables are completely submerged in water.

4. Let them sit for 5–10 minutes.

   • Peeled and rough It is recommended to leave the products on for 10 minutes.

5. After the time, the products are removed.

6. Rinse with plenty of drinking water.

At this stage;
> Soil
> Wax layer
> Pesticide residues
> Oily dirt on the surface
is largely removed.

2. Stage: Disinfection – Sanitation with 10% Peracetic Acid (PAA)

After cleaning, the surface becomes accessible for microbial control.
At this point, Peracetic Acid (PAA) is a potent solution widely used in food applications; It is a disinfectant.

Why PAA?

• Broad spectrum of activity

• High effectiveness at low doses

• Leaves no residue after rinsing

• Measurable (ppm) and recordable to be

Target Concentration

• 60 ppm Peracetic Acid

Dosage (for 10% PAA)

• 100 L water → 60 mL 10% PAA

Application Steps

1. 100 L of clean water is taken into a separate tank.

2. 60 mL of 10% PAA is added.

3. Mix.

4. If possible, ppm control with a PAA test strip is done.

5. Products that have been cleaned are placed in the tank.

6. 1–3 minute contact time is applied.

7. At the end of the time, the products are removed.

8. A short drinking water rinse is done.

What is checked during inspections?

The following questions are generally asked during agricultural provincial inspections:

• Which chemical is used for which purpose?

• Is disinfection measured?

• Is the process being recorded?

This procedure gives the following answer:

“First, we remove physical and chemical contaminants with a food-grade cleaner, then we perform ppm-controlled disinfection with peracetic acid.”

Information Recommended to be Recorded

• Date – hours

• Tank volume (100 L)

• Detox Pro dose

• PAA dose (mL)

• Contact times

• Measured ppm (if any)

• Operator signature

Result: A Simple, Measurable and Defensible System

Detox Pro + 10% PAA, is:

• Food compliant

• Positions chemical claims in the correct place

• Explainable and recordable in audits

• Safely in different fruit and vegetable groups applicable

In short; pre-cleaning + controlled disinfection is the foundation of a sustainable and professional approach in food hygiene.