Which substance is commonly used to sanitize food-contact surfaces?

Chlorine bleach is commonly used to sanitize food-contact surfaces due to its effectiveness in killing a wide range of bacteria, viruses, and fungi that can contaminate food. It works by releasing chlorine, which acts as a potent disinfectant. When diluted correctly according to health department guidelines, it is safe for use on surfaces that come into contact with food, provided the surfaces are rinsed adequately afterward to remove any residual bleach.

In contrast, vinegar is recognized for its cleaning properties, but it is not as effective as chlorine bleach for sanitizing food-contact surfaces, particularly against pathogens such as Salmonella or E. coli. Dish soap, while useful for cleaning, primarily functions to remove grease and food particles, rather than sanitizing. Baking soda is a gentle abrasive and can help with cleaning but does not have the strong antimicrobial properties required for sanitization. These differences underscore why chlorine bleach is the preferred choice in food safety practices for sanitizing surfaces.