Dishwashers generally have different cycles, and the temperature of the water used during these cycles can vary. While some dishwashers have a sanitize cycle, not all of them heat water to 70 degrees Celsius (158 degrees Fahrenheit).
To effectively sanitize utensils used in handling raw poultry, meat, eggs, or fish, the water temperature needs to reach a minimum of 70 degrees Celsius (158 degrees Fahrenheit). At this temperature, harmful bacteria like Salmonella and E. coli are killed, reducing the risk of foodborne illnesses.
If your dishwasher has a specific "sanitize" cycle, it should heat water to the required temperature for sanitizing. However, not all dishwashers have this cycle, and some may not reach the necessary temperature to sanitize effectively.
To be certain that your dishwasher is sanitizing properly, you should refer to the manufacturer's instructions or check the specifications of your particular dishwasher model. If your dishwasher does not have a high-temperature sanitize cycle, you may need to use alternative methods for sanitizing utensils, such as using hot water and soap or using a chemical sanitizing solution. Additionally, you can wash utensils used in handling raw foods separately from other dishes and use a higher water temperature setting if available.