What does the term "sanitized" refer to in food safety?

The term "sanitized" in food safety refers to the process of reducing harmful microorganisms to a safe level. This important process helps to ensure that food preparation surfaces, utensils, and equipment are safe to use and minimizes the risk of foodborne illnesses. Sanitization involves using chemical agents or heat to lower the number of pathogens, such as bacteria and viruses, to levels deemed safe by health standards.

For instance, while washing with soap and water is a crucial first step in cleaning, it does not necessarily kill the germs; it primarily removes dirt and food particles. Similarly, while eliminating all bacteria might seem ideal, it is often impractical and unnecessary, as some bacteria are beneficial and naturally occur in food handling environments. Realistically, the focus is on achieving a level of sanitation that effectively reduces harmful microorganisms to avoid health risks without the need to completely eliminate all microorganisms.