Most dried ingredients are safe to use without any type of sanitization. Aside from wild yeast and stuff like standard kitchen bacteria, beer spoilage bacteria mostly becomes an issue when it builds up over time in places where it thrives: Such as wort and beer or similar mediums. Dirty hoses, fermentors, racking canes, aeration stones .... stuff that comes in contact with wort. Not all micro organisms are beer spoilers. For instance, your beer can't catch a cold!
Even in the case of fruit picked straight off the vine/tree I have added these to finished beer and not really picked up any majorly weird infections (assuming the beer is relatively dry). On occasion some interesting wild yeast and sour flavors will occur but I can't recall it ever ruining the beer.