The U.S. Centers for Disease Control and Prevention (CDC) recommends warm, soapy water to clean countertops and other kitchen surfaces before and after food preparation. This is a cleaning and not a disinfecting measure, though. Nasty germs like salmonella, E. coli and staphylococcus can survive on surfaces for hours and even days, and sometimes, disinfecting surfaces is a better option than just cleaning them. To tackle disinfecting jobs like cleaning up areas where raw meat has been prepared, the CDC recommends using a disinfectant preparation designed for use on countertops or a weak bleach solution you can prepare yourself.
Bleach is a time honored and pretty cost effective DIY approach to disinfecting the surfaces in your kitchen. Here's a quick primer on disinfecting with bleach: Clean countertops with warm soapy water and then go over them again with a solution of 1/4 cup household bleach (5 to 6 percent) and 2 1/4 cups water. Allow treated surfaces to air dry.
If you decide to use a prepared disinfectant, read and follow the directions carefully. Most require a clean water rinse to remove chemical residues after application to food prep areas. Special note: Disinfectants should never be sprayed on or near foodstuffs.