Suppose you have some utensils and dishes that came into contact with raw meat. After cleaning them with hot soapy water, if I also use Lysol sanitizing wipes, what proportion of the bacteria is killed? How does this relate to using a bleach solution for sanitizing?
Here is a good explanation of why hand washing is effective. The same applies to kitchen utensils. For home cleanliness in the kitchen, hot, soapy water is generally all that is necessary for clean up. There are, of course, situations where you want to sanitize, or even sterilize...for example, I sanitize when brewing beer, because I want only one strain of yeast (the one I add) to be active. Also when canning, one wants to be sure that jars are free of any contaminants. However, for normal, everyday clean-up...even with raw meat, soap and water gets the job done.