160F/72C - s’pose it depends on the machine. It’s not the sort of bacteriologic roulette I would want to play. Truly a ‘shit post’. Er, Bravo, I guess.
I believe most of them have a setting where they can sanitize things, because it’s a function of not just temperature, but also time.
Commercial dishwashers do the same thing much faster by using higher temperatures, but they also tend to get to sanitary, not sterile which needs higher temperatures for a longer times.
Residential dishwasher probably don’t get hot enough to do that safely.
160F/72C - s’pose it depends on the machine. It’s not the sort of bacteriologic roulette I would want to play. Truly a ‘shit post’. Er, Bravo, I guess.
Still, even if it gets to 100°C (boiling point), I still won’t do it.
I believe most of them have a setting where they can sanitize things, because it’s a function of not just temperature, but also time.
Commercial dishwashers do the same thing much faster by using higher temperatures, but they also tend to get to sanitary, not sterile which needs higher temperatures for a longer times.