According to the CDC there are 76 million cases of foodborne illness and over 3000 deaths every year in the US.
This article by the Food Safety Team at the University of Wisconsin helpful on kitchen cleaners and sanitizers is very helpful. The article explains the differences between several commercially available disinfectants & sanitizers.
They recommend cleaning first with warm soapy water. Followed by rinsing to remove the soap residue and physically remove any dirt. Then sanitizing with a sanitizer or disinfectant. Bleach-based sanitizers sanitize quickly while "quat" (Quaternary Ammonium Sanitizers) based sanitizers take longer exposures to be effective sanitizers.