What's good for bacteria and viruses are different. For bacteria we are trying to reduce growth but viruses are basically inert and the goal is to reduce their longevity. For example, in the kitchen most bacteria would prefer to be on a nice room temp piece of raw meat whereas most viruses on the other hand would survive longest on a clean plate in the fridge.
For covid19, flat dry hard surfaces like stainless steel are ideal for virus - covid19 seems to last longest on metals and hard smooth plastics - whereas soft porous materials like cardboard/leather are relatively inhospitable.