I have been brewing for 2 years without an infection.
I never use bleach, since it will ruin your beer if not rinsed out 101% I DO use napisan on some very hard to clean bits from time to time, but I rinse thoroughly.
So, here's my bulletproof regime.
Bottles: Soak for a few hours in a solution of warm water and Napisan. The labels fall right off, then I take a few seconds to remove the label glue with a scotchbrite (green scrubber) Pad and rinse.
Kegs: When empty, I rinse 3 times with cold water (Napisan if there are some hard to remove bits.. but rarely) Put in about a cup of "Cleaning Solution" and seal the keg. I then put in a few lbs of pressure to seal the lid and give me gas to get rid of the cleaner. Once sealed, I give the keg a few god shakes to make sure the sanitiser had hit everything inside. I also hook up a cheap spare tap, and run the sanitiser up the beer out tube. After 5-10 minutes and another shake, I run all of the No Rinse sanitiser out the tube, and leave the keg pressurised until I fill it again. When I go to fill it, I just take off the lid and pour out any residual sanitiser that's left, but try to keep as much C02 in there as possible. Usually I use NO soap, just cold water and sanitiser, and I have never had an infection.
Fermenters: This gets a bet tough sometimes, since they can get really dirty sometimes. Typically, I rinse the nasty ring of trub at the top under running water, while using a scotchbrite pad to get it off. Once the top ring is gone, the rest is really easy to get clean. 3-4 rinses with cold water and NO soap gets it clean. I remove the spigot and clean everything with cold water. I leave it set to dry, and when I go to use it again, it gets a good spray of sanitiser over everything, then gets re-assembled. Let it sit for few minutes and make sure everything inside is wet, then pour off the excess and fill it with wort.
My sanitiser is from 5 star chemicals and is called "Star San". I wouldn't use anything else, since this stuff is odourless, tasteless, kills bacteria in 1 minute of wet contact, it's no rinse, and if you leave it in the bucket, it actually decomes a yeat nutrient and helps your yeast grow. Get some and forget about bleaches and other sanitisers. Trust Me!
The system of not using bleach works very well... as does using bleach. However, I shudder to think what a tiny bit of bleach left in a keg or bottle will do to my beer, and I hate rinsing forever to get rid of the smell. One other thing about using bleach... You have to rinse it out... with unsanitised water.. which could possibly re-infect. Just use Star San.
On another note. I have worked in a Commercial Brewery on many occasions. The brewer where I work only uses Hot Water to clean and sanitise.. no chemicals at all! A small bit of Oxonia on the fiddly bits but nothing in the kettles or fermenters or bright tanks etc, just hot water. Even the kegs just get fully flushed with hot water and refilled.