What can pathogens be spread to if equipment is not properly sanitized?

Pathogens can be spread to food if equipment is not properly sanitized because unsanitized surfaces and utensils can harbor harmful bacteria and viruses. When equipment, such as cutting boards, knives, or cooking utensils, comes into contact with food, these pathogens can transfer directly to the food items. This can lead to foodborne illnesses, posing significant health risks to consumers. Proper sanitation of equipment is crucial in preventing such cross-contamination and ensuring that food is safe for consumption.

While other options like water, cooking surfaces, and containers can also be sources or carriers of pathogens, the direct impact on food safety makes "food" the most relevant and critical focus when considering the consequences of inadequate sanitation practices.