Pressure canning exists because botulism bacteria or spores can survive boiling temperatures, so you use pressure to get the food up to something like 240F for 30-120 minutes (depending on the food) to kill them. So I'd guess the answer is yes, though that doesn't account for any chemicals.

Sometimes a red/pink film will start to grow in my dishwasher especially under the filter grate. I use a dishwasher sanitizer to kill it.

Some pathogens also survive hard radiation in space.

Even desinfection does not kill everything.

https://xkcd.com/1161/

Also no need to, bacteri and virus are a normal thing. The problem is, if too many of the wrong type get in your system. So reducing them in general (and also normal washing machines do that) is mostly sufficient.

(And dishwashers indeed kill microscopic life with heat and chemicals, but that is a side effect of cleaning)