Which chemical is commonly used in sanitizing solutions?

Chlorine is widely recognized for its effectiveness as a sanitizing agent in food service and sanitation practices. It is commonly used in solutions to effectively kill bacteria, viruses, and other pathogens that can contaminate food surfaces and utensils. Chlorine-based sanitizers are often favored due to their quick action and broad-spectrum efficacy against various microorganisms.

In practice, chlorine is typically available in liquid form, such as bleach, or as a solid disinfectant, and needs to be diluted to an appropriate concentration for use in sanitizing food contact surfaces. The recommended concentration levels can vary based on regulatory guidelines and the specific application, but generally fall within established safe ranges to ensure both safety and effectiveness in killing harmful microorganisms.

Other options, while they may have their uses, do not serve as effective sanitizers in food safety contexts. Sodium bicarbonate can act as a mild abrasive and assist in cleaning but does not provide the same level of microbial kill as chlorine. Vinegar is often used for cleaning and has some antimicrobial properties, but it is not as effective as chlorine for sanitization. Sugar, on the other hand, does not have any sanitizing properties and would actually promote bacterial growth if left on surfaces.

Therefore, chlorine is the preferred choice among those listed primarily