SSH EN 13697:2005

Chemical disinfectants and antiseptics - Quantitative non-porous surface test for the evaluation of bactericidal and/or fungicidal activity of chemical disinfectants used in food, industrial, domestic and institutional areas - Test method and requirements without mechanical action (phase 2/step2)

Scope

This European Standard specifies a test method (phase 2/step 2) and the minimum requirements for bactericidal and/or fungicidal activity of chemical disinfectants that form a homogeneous physically stable preparation in hard water and that are used in food, industrial, domestic and institutional areas, excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues.
The scope of this European Standard applies at least to the following :
a) Processing, distribution and retailing of :
1) Food of animal origin :
- milk and milk products ;
- meat and meat products ;
- fish, seafood and products ;
- eggs and egg products ;
- animal feeds ;
- etc.
2) Food of vegetable origin :
- beverages ;
- fruits, vegetables and derivatives (including sugar distillery) ;
- flour, milling and backing ;
- animal feeds ;
- etc.
b) Institutional and domestic areas :
- catering establishments ;
- public areas ;
- public transports ;
- schools ;
- nurseries ;
- shops ;
- sports rooms ;
- waste container (bins) ;
- hotels ;
- dwellings ;
- clinically non sensitive areas of hospitals ;
- offices ;
- etc.
c) Other industrial areas :
- packaging material ;
- biotechnology (yeast, proteins, enzymes...) ;
- pharmaceutical ;
- cosmetics and toiletries ;
- textiles ;
- space industry, computer industry ;
- etc.
Using this European Standard, it is possible to determine the bactericidal or fungicidal activity of the undiluted product. As three concentrations have to be tested, in the active to non active range, dilution of the product is required and, therefore, the product shall form a homogeneous stable preparation in hard water.
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.