This European Standard specifies a test method (phase 2/step 1) and the minimum requirements for bactericidal activity of chemical disinfectant and antiseptic products 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 except those for hand hygiene in the above considered areas.
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 related products; eggs and egg products; animal feeds;
- 2) food of vegetable origin: beverages; fruits, vegetables and derivatives (including sugar and distillery); flour, milling and baking; animal feeds;
b) institutional and domestic areas: catering establishments; public areas; public transport; schools; nurseries; shops; sports rooms; waste containers (bins); hotels; dwellings; clinically non-sensitive areas of hospitals; offices; etc.
c) other industrial areas: packaging material; biotechnology (yeast, proteins and enzymes); pharmaceutical; cosmetics and toiletries; textiles; space industry, computer industry; etc.
Using this European Standard, it is not possible to determine the bactericidal activity of undiluted product as some dilution is always produced by adding the inoculum and interfering substance. Products can only be tested at a concentration of 80 % or less.
The method described is intended to determine the activity of commercial formulations or active substances on bacteria in the conditions in which they are used.
