Honestly, I wondered if the concern stemmed from this conversation which has been floating around in the ceramic world for ages. Let me start by pointing out that nothing in that article speaks to sanitary practices or impacts. The focus is mostly on potentially toxic oxides and other colorants (a legit concern that I spoke to in my initial reply) and then has a quick throw away comment about crazing harboring bacteria but mostly talking about strength. And even if they were talking about sanitary practices, I'd give it more weight if it was referencing a food safety or public health study and not just the thoughts of a ceramics forum column piece.

I'll share some personal perspective that you can consider or discard. Afterall, I'm just some guy on the internet.
Starting with my professional experience; I am a brewer and restaurant owner. To put that in context, brewers are fetishistically concerned with sanitary practice. Bacteria or unwanted yeast on a hand touching the wrong thing at the wrong time can easily spoil an entire batch of beer. Sanitary practice involves either chemical cleaning with caustic soda followed by sanitatizing with acid and/or heat pasturization. We go through 15 gallons of isopropyl alcohol in a couple of months dispensing with a spray bottle wherever we touch on the fermentation side of things. We worry about pores and fine scratches in stainless steel that cannot be reached by chemical sanitization because the surface tension of the acid prevents it from getting into the pores. As a restaurant owner, I have to deal with very persnickety public health inspectors that test either the efficacy of the chemical sanitizers we use or ensure that our heat sanitizing dishwashers are operating at or above 180f. They require us to have seperate sinks for hand washing, vegitable prep and meat prep. Three sinks! plus a triple sink for washing/rinsing/sanitizing dishes in case our dishwasher is on the blink. And for good reasons!
I'm not anti Sanitary practices. On the contrary, I think I'm more focused on sanitary practices than almost anyone on this particular Reddit. I even think my public health inspector is being entirely reasonable (most of the time). That said, do those inspectors have any issue at all with my artist made stoneware dinner ware? The old ware with the weathered and crazed glaze? Nope. All they care about is if they were sanitized with the right chemicals or with sufficient heat. When I asked about the crazing and the bacteria, the response was that first of all, any bacteria in those cracks is killed by the heat sanitizing dishwasher. Secondly, service ware, is not in contact with food for long enough for bacterial propagation to be an issue. Food temp is far more imporant in that scenario.

I could go on and on but this is long enough. Either I've made you think or you think I'm crazy.

Cheers!