The distinction that makes this worth carrying is one most people have never been told, and the Food Standards Agency states it plainly.
Detergents “clean the surface and remove grease, but they do not kill bacteria or viruses”.
Disinfectants “kill bacteria and viruses” but “should be used on a visibly clean surface”.
So spraying sanitiser onto a dirty camp table achieves very little. The order is clean first, then disinfect, and skipping the first step wastes the second. A product sold as a sanitiser does both, in two passes, which is why it is the practical choice when you have one bottle and one surface.
This matters more away from a kitchen than in one. You typically have a single table doing everything: chopping, eating, packing, and holding the things that came out of a muddy boot. A kitchen has separate zones by accident of layout; a camp table has none.
Get one certified to a food-contact standard, and check the contact time on the label. Most disinfectants need to stay wet on the surface for a stated period, commonly several minutes, and wiping it straight off is the usual way people get no benefit from it at all.
Particularly relevant after handling flour or dough: raw flour.