What do you consider to be sterilization? Even my old dishwasher, which was made in 2002, has a sani-rinse option that adds a 10 minute rinse with 160℉ (71℃) water which the manual says satisfies the NSF Protocol P153 for sanitizing in household spray-type dishwashers. Unfortunately I can't find a free copy of NSF Protocol P153 to see what that actually accomplishes.
Looking at a few dishwashers that I'd consider to replace mine when it eventually breaks--and I'm a cheapskate so that basically means what I can find at Home Depot or Lowes or Best Buy in the $500-800 range rather--it looks like sanitizing or high temperature cycles are still common, although nowadays what they are saying they meet is "NSF/ANSI 184: Residential Dishwashers" [1].
That requires a minimum 5-log (99.999%) reduction of bacteria and a final rinse temperature of at least 150℉. The 5-log bacteria reduction is only required if you run the sanitizing cycle.
For commercial dishwashers the required reduction in bacteria is the same, although they are required to reach at least 165℉ rinse if they are stationary rack single-temp dishwashers or 180℉ otherwise. For commercial dishwashers the 5-log reduction is required on the regular cycles.
[1] https://www.nsf.org/consumer-resources/articles/dishwasher-c...