How to properly disinfect surfaces

This is honestly a HUGE topic, with literally reams of government guidelines on what's effective for surface disinfection. For example:

• USDA Clean Then Sanitize
• FSIS Cleaning Regulations
• 5 Steps of cleaning and disinfection

So partly this depends on how sanitized you want things to be. For my part, I just clean my counters with a mixture of Simple Green (a concentrated organic soap) and water. If you're really concerned, you could do a second washing with a weak bleach solution (wear gloves!).

To disinfect use 1/3 cup bleach per gallon of water.

https://www.cdc.gov/coronavirus/2019-ncov/prepare/cleaning-disinfection.html

To clean, use a detergent or soap. You should clean first, then disinfect.

Like most viruses it's easily damaged, soapy water is enough. It has a protective lipid layer so anything that damages that helps. Alcohols and anything alkaline are your best bet.

https://www.youtube.com/watch?v=X9qDKcUaPUo

There is a school of thought that says these antibacterial sanitisers tend to be effective only against the little bugs that are virtually harmless but, by their numbers, manage to keep the big bad guys from multiplying. I’m not a scientist so I don’t know and I imagine the chemical companies certainly would not agree! I find white vinegar with some drops of lavender and peppermint oil in a spray bottle does the job well - and these are the basic ingredients of most eco-friendly cleaners. You can buy 4x5 litres of it on the web for about £14 and you can use it for cleaning glass, killing weeds as well as cleaning surfaces so it’s a pretty good bargain. I’ve used it for about 6 years and it does a good job. Btw you can use whatever essential oils you like though some, like lavender and lemon etc, are reputedly more anti bacterial. Apparently the Romans used lavender oil to clean their hands etc hence the word Lavatory meaning originally -place where you clean yourself-. Lavar in Spanish means to wash - from the same root as lavender.

When in my kitchen cooking, cleaning, washing dishes, I always have a clean dish pan of hot soapy water that I’ve added a few sprays (3-5) of cleaner with bleach (Clorox clean up) Before I start cooking, surfaces are wiped. I use separate cutting boards n knives for meats n veggies. Countertop wiped in between. I use both a dish cloth and sponge, cloth gets laundered, sponge get put in the dishwasher at the end of the day. If I haven’t cooked with meats, the cloth and sponge can be left out to dry overnight and used again the next day. The key is letting it dry out as bacteria multiply in moisture. Also don’t be afraid to change the water frequently in the dish pan especially if you’re going to wash dishes by hand. I always immerse my dishes And a fresh pan of hot soapy water with bleach after I’ve rinsed them off. Cleaning water should always be clear, hot, and soapy. I’m 60 years old and no one has died yet from eating from my kitchen. It’s not rocket science, just good common sense! Hope this helps, sent with love ??