What is the process of using chemicals or heat to destroy or reduce harmful microorganisms to a safe level?

The process of using chemicals or heat to destroy or reduce harmful microorganisms to a safe level is identified as sanitizing. Sanitizing involves applying a solution or heat treatment that is effective at reducing the number of pathogens on surfaces or in food products to levels considered safe by public health standards. This is a crucial step in food safety as it helps prevent foodborne illness by ensuring that surfaces or items that come into contact with food are not harboring harmful bacteria, viruses, or other pathogens.

Cleaning, which refers to the physical removal of dirt and debris, does not inherently involve killing microorganisms. Washing typically involves the use of water, often with soap, to remove contaminants but might not effectively eliminate pathogens to the levels defined as safe. Disinfecting, while aimed at killing a higher level of microorganisms on surfaces, often involves stronger chemicals and is more intensive, whereas sanitizing specifically targets the reduction to safe levels as per health guidelines. Thus, the definition and process of sanitizing align directly with the question's emphasis on achieving a safe level of microorganisms.