Commercially available bleach in the US is supposed to label NaOCl content. Bleach degrades sitting on the shelf over time as well. You want fresh bleach with 5% or greater NaOCl content. Restaurant supply stores routinely stock 8% bleach. And the stock turns over a lot. It is intended as a disinfectant.
Short version of CDC
https://www.cdc.gov/disasters/bleach.html:
Dilute the bleach 1 part in ten -- i.e., 9 cups water, 1 cup bleach. Leave the bleach on the already cleaned surface to disinfect for at least 30 seconds. The label will have directions. For example, after you dilute the bleach it will lose potency in a few days.
It eats clothing...
It is not "theoretical" - this stuff will disinfect as long as all parts of an item are in full contact with the bleach solution for the correct time. So. This stuff will ruin clothing, bleach concentration for normal laundry is much less.