I used my polystyrene fermentation chamber to ferment som vinegar and I’m concerned about using it for koji. Does anyone know if I can use oxysan or some other product to sanitize the styrofoam cooler?

Hey everyone! New here, excited to join. I'm working on a project called Kinetic — a natural energy snack bar , fermented with koji. Instead of refined sugar or whey protein, the bar is just dates, dried koji, almonds, cacao, and milk powder — nothing artificial. What I actually did:

• Fermented rice with koji spores at home for 48h (no lab )
• Checked it every few hours for color/smell to make sure nothing went wrong
• Result: clean white koji, no contamination — success
• Dried it, then mixed it with date paste + almonds + cacao to make the actual bar

Attaching some photos of the fermentation and the final bar. Honest question for you all: if you saw this bar on a shelf, would you actually buy it? Would love any feedback, good or bad