Here’s a quick little thing you can do to help keep your kitchen germ and virus free. 1/3 Cup of liquid chlorine bleach diluted in 1 gallon of water is enough to kill germs and bacteria on your countertops.
I leave a bowl like this next to the sink with a cloth and use it not only for cleaning the countertops & surfaces, but I dip my vegetables and fruit in it before washing them thoroughly with veggie soap & water before eating/using. It’s just one way to help keep yourself healthy!
Some important things you need to know:
Bleach
The Centers for Disease Control and Prevention recommends a diluted bleach solution (⅓ cup bleach per 1 gallon of water or 4 teaspoons bleach per 1 quart of water) for virus disinfection. Wear gloves while using bleach, and never mix it with ammonia—or anything, in fact—except water. (The only exception is when doing laundry with detergent.)
The Centers for Disease Control and Prevention recommends a diluted bleach solution (⅓ cup bleach per 1 gallon of water or 4 teaspoons bleach per 1 quart of water) for virus disinfection. Wear gloves while using bleach, and never mix it with ammonia—or anything, in fact—except water. (The only exception is when doing laundry with detergent.)
How Long is it Good For?
Once mixed, CDC says don’t keep the solution for longer than a day because the bleach will lose potency and can degrade certain plastic containers. Doesn't matter if it is in an airtight bottle or a bucket.
“Always clean the surface with water and detergent first, since many materials can react with bleach and deactivate it,” Sachleben says. “Dry the surface, then apply the bleach solution and let it sit for at least 10 minutes before wiping it off.”
Countertops, Faucets & Corrosion
Bleach can corrode metal over time, so Sachleben recommends that people not get into the habit of cleaning their faucets and stainless steel products with it. Because bleach is harsh for many countertops as well, you should rinse surfaces with water after disinfecting to prevent discoloration or damage to the surface.
Using Bleach on Food
Is it safe to wash fruits and/or vegetables with bleach?
If you elect to clean your fruits and vegetables with chlorine bleach, do not use scented chlorine or color-safe bleaches. The University of Nebraska, USA, suggests using 1 1/2 teaspoons bleach (5.25% sodium hypochlorite) in one gallon of water. Do not wash before storing. Rinse in bleach water just before using, and rinse VERY well with clean water after.
Alternate:
I have heard several people say that hydrogen peroxide can be used to clean fruits and veggies- I did some research and saw many "recipes" online however did not see anything regarding this from any credible source (CDC, FDA or any University) so I'm not sure.
Hope this additional information helps 
Stay Safe!
Stay Safe!
