Concept:
When testing disinfectants, after the contact time we must stop their action quickly so that no further killing occurs during counting. This is done with a neutralizer that chemically inactivates the specific disinfectant.
Step 1: Halogen-based disinfectants such as chlorine and iodine are strong oxidizing agents. To neutralize them we need a reducing agent that mops up the available halogen. Sodium thiosulfate is exactly that — it reduces and inactivates free chlorine and iodine, which is also why it is used in photography and dechlorination.
Step 2: The other options are neutralizers for different agents — Tween 20, Polysorbate 80, and Lecithin are surfactant-type neutralizers used to inactivate things like quaternary ammonium compounds and phenolics, not halogens.
Answer: Option (1) — Sodium thiosulfate is used to neutralize halogenated (chlorine/iodine) disinfectants. (1)