Killing germs requires a two-step process, cleaning and disinfecting, says Susan Sumner, PhD, a food scientist at Virginia Polytechnic Institute.

Cleaning means removing surface dirt and debris, and while it is an important part of the germ-killing process, it doesn’t kill germs by itself. Cleaning a surface ensures that germs have no place to hide from chemicals that can kill them. “You have to have a clean, clean surface to sanitize,” Sumner says.       

But what about kitchen cleaners that contain disinfectants? Do these products make it possible to clean and disinfect in one step? Only if a surface is not heavily soiled, Sumner says. Otherwise, germs may linger.

Elizabeth Scott, PhD, a microbiologist who is the co-director of the Center for Hygiene and Health in the Home and the Community at Simmons College in Boston, Mass., recommends using a recycled paper towel, not a kitchen sponge, to get crumbs and spills off the counter. Toss the paper towel in the trash and then follow by applying a disinfectant. Because some chemicals take up to 10 minutes to fully disinfect a surface, be sure to read the label to find out how long you need to leave it on. Then be sure to wash your hands.

To be sure you’re using a product that actually kills germs, Scott suggests looking for an Environmental Protection Agency (EPA) registration number on the label. And watch for two words: sanitize and disinfect. These are legal terms that guarantee that a product will meet certain specifications. “Sanitize” means it will kill 99.99 percent of specified bacteria within 30 seconds of application. “Disinfect” means it will kill all specified organisms within 10 minutes of application. It is possible for an agent to both sanitize and disinfect, depending on how long you leave it on.

One of the best and least expensive disinfectants is chlorine bleach, but in recent years, experts have been sounding the alarm about the use of chlorine bleach and its connection to dioxin, a potent, cancer-causing chemical that is persistent in the environment.

To kill germs but be kinder to the environment try any of these “green” disinfectants at home:

Vinegar and hydrogen peroxide: Sumner was experimenting with organic acids in the mid-1990s when she discovered that this non-toxic combination could effectively disinfect household surfaces, including cutting boards. To try it, get two clean spray bottles. Fill one with white vinegar (cider vinegar, which is brown, may stain countertops, she warns). Fill the other with three percent hydrogen peroxide solution, which is readily available in drug and grocery stores. 

Spray the vinegar on the surface first; then the hydrogen peroxide. The two combine to make peracetic acid, a potent germ killer that can wipe out Salmonella and E. coli. This method is safe enough, Sumner says, to even clean fruits and vegetables. Just rinse them under running water before eating. Be careful not to combine the two chemicals in one sprayer. The combination can produce peracetic acid at a dangerous concentration.

Benefect: Benefect is a non-toxic household and industrial disinfectant that uses antimicrobial agents extracted from the herb thyme. It is registered with the EPA to kill staph, strep, E. coli, Salmonella and HIV (human immunodeficiency virus). Its manufacturers say it is safe for most surfaces and requires no wiping, mixing or rinsing – “just spray and walk away.” One downside: It is a bit pricier than some other disinfectants. 

PureGreen 24: PureGreen is another non-toxic, EPA-registered disinfectant that uses a combination of silver ions and citric acids to kill many kinds of viruses, fungi and bacteria, including MRSA (methicillin-resistant Staphylococcus aureus). In many cases, it’s fast, too, killing organisms within 30 seconds. Like Benefect, however, it’s more expensive than bleach and other disinfectants.