The object must be submerged in water that is at least 170°F for at least 30 seconds as the last phase in the wash, rinse, and sanitize process.
To successfully combat mold and other germs in spices and herbs, food sterilization can be used. Warmth, chemical steam, low temperature use, dehydration, drying, lyophilization, acidity adjustment, concoction ingredient use, or irradiation are popular methods for sterilizing and disinfecting objects. For prepared or ground spices and herbs, steam cleaning or chemical fumigation is generally regarded as the best practice because these processes are straightforward and inexpensive to carry out, especially when compared to radiation treatment, which necessitates extraordinarily sophisticated and expensive equipment.
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