This document specifies a test method (phase 2\/step 2) and the minimum requirements for bactericidal and yeasticidal and\/or fungicidal activity of chemical disinfectants that form a homogeneous physically stable preparation in hard water or \u2013 in the case of ready-to-use products \u2013 with water in food, industrial, domestic and institutional areas, excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues. This document applies to products that are used for disinfecting non-porous surfaces without mechanical action. This document is applicable at least to the following: a) processing, distribution and retailing of: 1) food of animal origin: i) milk and milk products; ii) meat and meat products; iii) fish, seafood and products; iv) eggs and egg products; v) animal feeds; vi) etc. 2) food of vegetable origin: i) beverages; ii) fruits, vegetables and derivatives (including distilleries and sugar refineries); iii) flour, milling and baking; iv) animal feeds; v) etc. b) institutional and domestic areas: 1) catering establishments; 2) public areas; 3) public transports; 4) schools; 5) nurseries; 6) shops; 7) sports rooms; 8) waste containers (bins); 9) hotels; 10) dwellings; 11) clinically non sensitive areas of hospitals; 12) offices; 13) etc. c) other industrial areas: 1) packaging material; 2) biotechnology (yeast, proteins, enzymes…); 3) pharmaceutical; 4) cosmetics and toiletries; 5) textiles; 6) space industry, computer industry; 7) etc. This document does not apply when the product is applied via an automatic airborne disinfection method; in such cases, see EN 17272. Using this document, it is possible to determine the bactericidal and\/or yeasticidal and\/or fungicidal activity of the undiluted product. As three concentrations are tested, in the active to non-active range, dilution of the product is required and, therefore, the product forms a homogeneous stable preparation in hard water. EN 14885 specifies in detail the relationship of the various tests to one another and to use recommendations. NOTE 1 The method described is intended to determine the activity of commercial formulations or active substances on bacteria and\/or fungi in the conditions in which they are used. NOTE 2 This method cannot be used to evaluate the activity of products against mycobacteria.<\/p>\n
| PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
|---|---|---|---|---|---|---|---|
| 1<\/td>\n | 30482684 <\/td>\n<\/tr>\n | ||||||
| 47<\/td>\n | A-30457013 <\/td>\n<\/tr>\n | ||||||
| 48<\/td>\n | undefined <\/td>\n<\/tr>\n | ||||||
| 54<\/td>\n | 1 Scope <\/td>\n<\/tr>\n | ||||||
| 55<\/td>\n | 2 Normative references <\/td>\n<\/tr>\n | ||||||
| 56<\/td>\n | 3 Terms and definitions 4 Requirements <\/td>\n<\/tr>\n | ||||||
| 58<\/td>\n | 5 Test methods 5.1 Principle 5.2 Materials and reagents 5.2.1 Test organisms <\/td>\n<\/tr>\n | ||||||
| 59<\/td>\n | 5.2.2 Culture media and reagents 5.2.2.1 General 5.2.2.2 Water 5.2.2.3 Tryptone Soya Agar (TSA) 5.2.2.4 Malt extract agar (MEA) <\/td>\n<\/tr>\n | ||||||
| 60<\/td>\n | 5.2.2.5 Diluent 5.2.2.6 Neutralizer 5.2.2.7 Hard water for dilution of the products <\/td>\n<\/tr>\n | ||||||
| 61<\/td>\n | 5.2.2.8 Interfering substances <\/td>\n<\/tr>\n | ||||||
| 62<\/td>\n | 5.2.3 Test surface 5.3 Apparatus and glassware <\/td>\n<\/tr>\n | ||||||
| 63<\/td>\n | 5.4 Preparation of test organism suspensions and product test solutions 5.4.1 Test organism suspensions 5.4.1.1 Stock cultures of test organisms <\/td>\n<\/tr>\n | ||||||
| 64<\/td>\n | 5.4.1.2 Working culture of test organisms 5.4.1.3 Test suspensions <\/td>\n<\/tr>\n | ||||||
| 66<\/td>\n | 5.4.1.4 Quantifying of bacterial and fungal test suspensions 5.4.1.5 Calculating the weighed mean of the test suspensions <\/td>\n<\/tr>\n | ||||||
| 67<\/td>\n | 5.4.2 Product test solutions 5.5 Procedure 5.5.1 Choice of experimental conditions <\/td>\n<\/tr>\n | ||||||
| 68<\/td>\n | 5.5.2 Test procedure 5.5.2.1 Test \u201cNa\u201d \u2013 determination of microbicidal concentrations <\/td>\n<\/tr>\n | ||||||
| 71<\/td>\n | 5.5.2.2 Water control \u201cA\u201d 5.5.2.3 Neutralizer control \u201cB\u201d – verification of the absence of toxicity of the neutralizer <\/td>\n<\/tr>\n | ||||||
| 72<\/td>\n | 5.5.2.4 Method validation \u201cC\u201d – dilution-neutralization validation 5.5.3 Quantifying of the test mixtures <\/td>\n<\/tr>\n | ||||||
| 73<\/td>\n | 5.6 Calculation and expression of results 5.6.1 Elaboration of data: counting of weighed average values <\/td>\n<\/tr>\n | ||||||
| 74<\/td>\n | 5.6.2 Verification of methodology 5.6.3 Expression of results 5.6.4 Conclusion 5.6.4.1 Activity on non-porous surfaces for general purposes <\/td>\n<\/tr>\n | ||||||
| 75<\/td>\n | 5.6.4.2 Activity on non-porous surfaces for dairies 5.6.4.3 Activity on non-porous surfaces for specific purposes 5.7 Test report <\/td>\n<\/tr>\n | ||||||
| 78<\/td>\n | Annex A (informative)Corresponding referenced strains <\/td>\n<\/tr>\n | ||||||
| 80<\/td>\n | Annex B (informative)Neutralizers <\/td>\n<\/tr>\n | ||||||
| 82<\/td>\n | Annex C (informative)Expression of results with the dilution-neutralization method <\/td>\n<\/tr>\n | ||||||
| 84<\/td>\n | Annex D (informative)Bactericidal activity in surfaces in general use conditions (for clean conditions) <\/td>\n<\/tr>\n | ||||||
| 86<\/td>\n | Annex E (informative)Precision of the test result <\/td>\n<\/tr>\n | ||||||
| 87<\/td>\n | Annex F (informative)Alternative drying end point <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Tracked Changes. Chemical disinfectants and antiseptics. Quantitative non-porous surface test for the evaluation of bactericidal and yeasticidal and\/or fungicidal activity of chemical disinfectants used in food, industrial, domestic and institutional areas without mechanical action. Test method and requirements without mechanical action (phase 2, step 2)<\/b><\/p>\n |