Bacteria can live in temps up to 248F for 30 minutes, so hot water is not a surefire method to kill them unless you are able to keep the wood in boiling water for let's say an hour. Scalding water (140-150 F) would not harm even ones that we are sickened by when eating. (The bacteria we worry about in food can be killed at 160-165F, but those are specific types.)
And bacteria live in sea water so salt dissolved in water is not by itself a disinfectant. Again salt works on some types of bacteria under certain circumstances (like in our mouth or on dried beef), but it's not a general anti bacterial product. Salt in large amounts may work, but then again it might not.
Vinegar works, but more effective (and less smelly) is hydrogen peroxide. Hydrogen peroxide is also technically called a bleach, although it's not the one people think of when they use that term.
However, the easiest and cheapest one is plain,100% bleach that you buy at the store. Just rinse off the wood afterwards and then submerge the wood in a basin or tub of water with a triple dose of dechorinator to neutralize the bleach.