The problem with dishwashers, even those few that do get hot enought to sanitize, is that they don't evenly provide water to the entire surface of the interior of the bottles. I've said this many times...home dishwashers, for the most part, do not provide good platforms for adequate sanitization. A few do, to be sure, but the units that are designed specifically to sanitize are almost always commercial units that use pressurized steam. It's very rare to get a pressurized steam line run to a home!kornkob said:Many dishwashers now get up to 170 degrees F or greater which kills most stuff. If you have an oventhermometer with a remote temp lead you can run the washer with the thermometer inside to see if your's gets hot enough (I don't trust 'manufacturer's specs' because many manufacturers seem to regard 'specs' as goals, not standards).
smorris said:FWIW, I have a friend in the health department ... He suggests letting the water run for at least 1-3 minutes to flush the stagnant water from the house lines and line from the main....
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