You have no idea what sterilization means.
For 'moist' heat, temperatures of approximately 121–129 °C with pressure are used, whereas 'dry' heat requires temperatures from 176 to 232 °C for longer duration.
For 'moist' heat, temperatures of approximately 121–129 °C with pressure are used, whereas 'dry' heat requires temperatures from 176 to 232 °C for longer duration.
Given that, why would you need 121°C, let alone 232°C to sterilize things like compost?
I know that high temperatures don't destroy all known microbe-created toxins, but then, that's not the definition of sterilization, which is about simply destroying the pathogens themselves.
Cooking reduces pathogens to a “safe” level. Sterilization is meant to overkill and eradicate them.
Microorganisms are more stable than you think. Yes, 75 degree celsius kills some of them, but it is a log function. A few seconds won't help you that much.
And then there are some real bad ones that don't mind being boiled: https://en.wikipedia.org/wiki/Endospore
And we are not talking yet about extremophile organisms. The endospores will survive boiling water. Extremophiles can grow above 100 degree celsius. Obviously we are talking here deep sea level so that a hot spring can have over 100 degree without going to the gas phase. But these extremophiles are unlikely to be found in your kitchen.
To those who downvoted my honest question about the temperature mechanics of sterilization of chemical substances (food and compost both being examples of such), Thank you for being the kinds of silly, pedantic neckbeards who give this website's comment threats a bad name on other parts of the internet.