Cleaning and disinfecting:
There is a difference!
Cleaning with soap and water removes dirt and most germs. "Hot zones" – particularly the kitchen and bathroom – should be regularly disinfected. Disinfecting agents, which often contain bleach, contain ingredients that kill bacteria and other germs.
The kitchen is a "hot zone" because you may start with raw foods that need to be cleaned prior to cooking. Kitchen surfaces should be disinfected as you move from one dish to another. The common" kitchen towel is a "hot zone." Individuals may wash their hands quickly while preparing food, and leave germs on the towel that can spread from person to person. Disinfectants should be used to clean sinks prior to, and after washing dishes. Dishes should be washed in hot water, and thoroughly cleaned. Hard-to-reach surfaces, such as the refrigerator top, should be disinfected regularly. Dust and germs spread easily through the air.
Change kitchen dishcloths and towels and bathroom washcloths and towels regularly. Wash in warm or hot water to kill germs.
Bathrooms are other "hot" zones. Bathtubs, combo bath-showers, sinks and toilets should be disinfected regularly. Bathrooms are usually modest in size and contained while in use. Even ventilated, bathrooms can retain moisture, prompting the growth of mold and mildew. Residues from human and cleaning products can accumulate on surfaces and act as germ breeding grounds.
Ideally, cleaning and disinfecting are done together. Surfaces are first cleaned with soap and water. Because disinfecting agents are often caustic to the skin, wearing disposable gloves is recommended. Follow directions for each disinfectant product and allow the disinfectant to remain on the surface for a few minutes before cleaning. Use paper towels that can be thrown away, or cloth towels that can be washed. Even if disposable gloves are used while cleaning or disinfecting, washing one’s hands at the end of the cleaning process is recommended.
Source: Centers for Disease Control