Final answer:
Items can be soaked for sanitation at 37°C for 3-4 hours, a temperature which is effective against a broad range of microbes. However, complete sterilization of equipment often requires higher temperatures, as achieved in autoclaves. Handwashing and proper food handling are also crucial for preventing foodborne illnesses.
Step-by-step explanation:
Soaking items for sanitation is considered acceptable at a temperature of 37°C for 3-4 hours to reduce or destroy the microbial load of an inanimate item through the application of heat which could be sufficient for sanitization purposes. This approach aims at reaching levels deemed safe for public health by removing microbes such as enzymes, microbes, and acids etc. During this process, it's crucial to maintain the right temperature to avoid the rapid multiplication of microorganisms, as they generally multiply most rapidly at temperatures between about 4 and 60°C (40 and 140°F).
Complete sterilization, however, requires higher temperatures, typically achieved in autoclaves at 121 °C or 132°C under pressure. Essential food safety practices such as regular handwashing, proper rotation of food, and adequate cooking temperatures, in conjunction with correct sanitization practices, contribute to reducing the risks associated with foodborne diseases and contaminants.