I'm a fan of glazes that often craze.
the clay underneath is vitrified in the pieces that I make.
The question is can crazed wares be made food safe with proper sanitary procedure, or convenient sanitary procedure in home and or commercial kitchen.
I can't tell you how many times I've been to restaurants and silver/table ware isin't physically clean. While it may have been through sanitizing solution, any physical residue is a fail.
Don't even get me started on cleanliness of glasses in hotel rooms.
A 180 F rinse cycle is acceptable or dilute bleach rinse are acceptable. Both of which I'd take over other chemical solutions.
If you really want to test for crazing write on a light colored piece with a sharpie, pause then wipe away surface before it dries.
I'm looking forward to seeing the results of your study John.
Ps. I drink from crazed pieces daily.