Which of the following is NOT a common type of sanitizer?

Sanitizers play a crucial role in food safety by reducing the number of pathogens on surfaces. The correct choice, water, is not classified as a sanitizer. While water is essential for cleaning and rinsing, it lacks the active chemical properties necessary to eliminate bacteria and viruses effectively, which is the primary function of sanitizers.

Chlorine, iodine, and quaternary ammonium compounds are all recognized types of sanitizers commonly used in food service settings. Chlorine is widely used due to its effectiveness and relatively low cost, while iodine is effective at certain concentrations and often used for specific sanitation needs, especially in food operations. Quaternary ammonium compounds (often referred to as quats) serve a broad spectrum of antimicrobial activity and are valuable for sanitizing food-contact surfaces.

Understanding the roles and capabilities of different sanitizers is critical in maintaining food safety standards and preventing foodborne illness.