I have addressed this issue with a simple hardware innovation: the Facespoon.
Find a clean object with a well-defined handle. Use the non-handle end of the object to touch/scratch/adjust/manipulate your face. Clean the object regularly.
Working from home, I've designated a kitchen cooking spoon on my desk for this dedicated task. Plastic appears to better than wood, as it is more-readily cleaned and does not absorb facial oils.
Do your own due diligence on this one, but a few years ago I think it was reported that, surprisingly, wooden chopping boards are better than plastic ones (which had been assumed to be better as they're less absorbent, etc.) and actually combat bacteria.
Given Covid19 is reported to - unusually for a virus - last up to a week [check a proper source!] or so on hard surfaces then maybe in this situation wood might also be better???
>"A study by the Food Research Institute in Wisconsin
(Ak et al. 1994a and b) compared wooden and plastic
boards and came to the surprising result that wood possesses substantially better hygienic characteristics than
plastic. After contaminating different cutting boards with
bacteria, significantly fewer viable bacteria could regularly
be recovered from wooden boards than from plastic
boards. These results were confirmed by Gehrig et al.
(2000) in a recent study investigating hygienic aspects of
wooden and plastic boards regarding the risk of food
contamination. Previous studies assumed that the detected
reduction in bacterial numbers on the wood surfaces is
caused by an antibacterial effect of wood based on several
physical and chemical properties of wood. The porous
structure and hygroscopic characteristics of wood could
remove the water needed by the bacteria for their vital
functions and multiplication and thus kill them
(Kampelmacher et al. 1971, Schulz 1995). In addition,
substances present in wood (e.g. polyphenoles) could be
responsible for an antibacterial effect (Willaman 1955,
Biswas et al. 1981, Laks and McKaig 1988, Field et al. 1989,
Schra¨gle and Mu¨ller 1990, Scalbert 1991, Mu¨ller et al.
1995)"
>from DOI 10.1007/s00107-002-0300-6, "Wooden boards affecting the survival of bacteria?"
The difference is that plastic cutting boards get cut all the time, with the knife jamming the cooties into the grooves. So they are hard to clean well. (although if you clean with bleach they are fine, and that's what you usually have to do in restaurants....wood cutting boards are discouraged by health departments)
A plastic spoon is probably pretty smooth so easy to clean.
I am aware of that study -- my experience with a wooden Facespoon is that it can actually absorb some facial oil, at which time I suspect the wood is more problematic.
Find a clean object with a well-defined handle. Use the non-handle end of the object to touch/scratch/adjust/manipulate your face. Clean the object regularly.
Working from home, I've designated a kitchen cooking spoon on my desk for this dedicated task. Plastic appears to better than wood, as it is more-readily cleaned and does not absorb facial oils.