Which chemical is commonly used as a food-safe sanitizer?

Quaternary ammonium compounds, often referred to as "quats," are widely recognized as safe and effective food sanitizers. They are preferred in many food service settings because they are non-toxic when used at recommended levels and do not leave harmful residues that could contaminate food. Quats effectively kill a broad spectrum of bacteria, fungi, and some viruses, making them suitable for sanitizing surfaces that come into contact with food.

In contrast, while ethanol is effective against bacteria and viruses, it is not commonly used as a food-safe sanitizer due to its volatility and potential to leave a residue. Formaldehyde, although a potent disinfectant, is toxic and not safe for food-contact surfaces. Bleach, particularly in concentrated forms, can also leave hazardous residues and is not typically recommended for sanitizing food-contact surfaces without significant dilution and proper rinsing.