Which term refers to the use of heat or chemicals to reduce bacterial contaminants to a safe level?

The term that refers to the use of heat or chemicals to reduce bacterial contaminants to a safe level is sanitization. Sanitization is a crucial practice in food service sanitation as it effectively lowers the number of pathogens to a safe level, thus minimizing the risk of foodborne illnesses. This process goes beyond mere cleaning, which primarily removes dirt and food particles but does not necessarily eliminate harmful microorganisms.

In food service settings, sanitization often involves procedures like using hot water or chemical solutions that are approved for food contact surfaces. It is a critical step in ensuring that utensils, surfaces, and equipment are safe for food preparation and consumption. The distinction between sanitization and other terms like disinfection or cleaning lies in the effectiveness and purpose of the process. While disinfection typically aims to kill a higher level of microorganisms, often used in healthcare settings, sanitization targets specific levels of safety acceptable for food service. Cleaning, on the other hand, does not ensure the elimination of pathogens. Decontamination usually refers to a broader process that may include cleaning, sanitization, and disinfection to remove and kill contaminants comprehensively.