1. : to reduce or eliminate pathogenic agents (such as bacteria) on the surfaces of (something) : to make (something) sanitary (as by cleaning or disinfecting) You can use sponges and dishcloths safely if you take care to sanitize them, says Dean Cliver, a professor of food safety at the University of California, Davis ...

Sanitizing kills bacteria on surfaces using chemicals. It is not intended to kill viruses. Yes, EPA registers products that sanitize. Disinfecting kills viruses and bacteria on surfaces using chemicals.

to free from dirt, germs, etc., as by cleaning or sterilizing. to make less offensive by eliminating anything unwholesome, objectionable, incriminating, etc.: to sanitize a document before releasing it to the press.

Sanitizing reduces the amount of bacteria or germs on a surface to safe levels. A food surface must be cleaned before it can be correctly sanitized. A dirty surface cannot be sanitized. First, prior to washing, large food particles must be removed from the surface through soaking, scraping, or scrubbing.

Some germs can live up to 5 months on a dry surface. Germs on any surface can pass to you or another person. This is why it is important to disinfect supplies and equipment. To disinfect something means to clean it to destroy germs.

Cleaning removes most germs, dirt, and impurities from surfaces. Clean with water, soap, and scrubbing. Sanitizing reduces germs to levels public health codes or regulations consider safe. Sanitizing is done with weaker bleach solutions or sanitizing sprays. Clean surfaces before you sanitize them.