When I get mold on anything, I spray it down with Acidified Bleach* , allow to stand for five minutes, then wipe or brush, depending on the grooves etc. make it cautiously, recipe to follow. You can use this as a no rinse solution on brewing stuff, bottles etc. and at these concentrations it wont tear things up like 100% bleach.
Normal degreaser is Simple Green, in full, 1:2 or 1:4 dilution, depending on how gross it is, and how fragile the tool is.
* Copied from a
home brewing site. The original link was a podcast, I only make 1 gallon at a time using distilled water as my base.
For sanitizing my equipment, 2 tablespoons of chlorine bleach in 5 gallons of water yields the perfect ratio of sanitizer to water. This solution has a required contact time of
30 seconds to kill many microbes, major ones listed below. The amount of bleach in the solution is not enough to detect taste and can be used without rinsing. Charlie Tally also recommends adding the same quality
(2 tablespoons) vinegar as bleach to the solution to ensure that the pH of the solution is low enough to be effective.
HOWEVER ADD THE VINEGAR AFTER THE BLEACH HAS BEEN DILUTED, OR YOU RISK RELEASING TOXIC CHLORINE GAS.
Bacteria
Staphylococcus aureus (Staph), Salmonella choleraesuis, Pseudomonas aeruginosa, Streptococcus pyogenes (Strep), Escherichia coli 0157:H7 (E. coli), Shigella dysenteriae
Fungi
Trichophyton mentagrophytes (Athlete's Foot), Candida albicans (yeast)
Viruses
Rhinovirus (Cold virus), Influenza A2 (Flu virus), Hepatitis A, Rotavirus, Respiratory Syncytial virus, HIV-1 (Human Immunodeficiency Virus)* , Herpes simplex virus 2, Rubella virus, Adenovirus Type 2, Cytomegalovirus