Which chemical is commonly used for sanitizing food contact surfaces?

Chlorine is widely recognized as an effective chemical for sanitizing food contact surfaces due to its strong antimicrobial properties. It works by disrupting the cellular processes of bacteria and viruses, leading to their inactivation. Chlorine is often used in the form of sodium hypochlorite (household bleach) or in various forms in industrial sanitizers.

When diluted properly, chlorine solutions can effectively eliminate pathogens, making it a preferred choice in both commercial food establishments and home kitchens. It's particularly recommended for surfaces that come into direct contact with food, as it gets rid of harmful microorganisms that could pose health risks.

Other chemicals, while they may have some sanitizing effects, do not match the efficacy and safety profile of chlorine for food contact surfaces. Proper application guidelines, such as concentration and contact time, are crucial to maximizing the effectiveness of chlorine as a sanitizer.