Bactericidal and/or fungicidal activity on non-porous surfaces. NF EN 13697: 2015 + A1: 2019. 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, step 2).
Test accredited by ENAC (National Accreditation Entity).
The test organisms used as minimum spectrum of microorganism to determine the bactericidal activity four bacteria (Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus and Enterococcus hirae) and to determine the fungicidal activity two fungi (Candida albicans and Aspergillus brasiliensis). The yeasticidal activity can also be determined using only Candida albicans. Optional additional bacteria and fungi are: Salmonella enterica serov. Typhimurium and Enterobacter cloacae, Lactobacillus brevis, Saccharomyces cerevisiae (breweries) Saccharomyces cerevisiae var. diastaticus (breweries). The test should be performed at a temperature between 4 ºC and 40ºC, between 18ºC and 25ºC for assays at room temperature, and for a contact time between 1 and 60 minutes, both for bactericidal, yeasticidal and fungicidal activity (up to 5 minutes at intervals of 1 minute and from 5 to 60 minutes at intervals of 5 minutes). The test can be performed under clean or dirty conditions. The new version of the standard (A2: 2019) also includes the use of skimmed milk 1 g/L as an interfering substance when the product is destined for dairy industries. The product should be tested at least at three concentrations including one in the non-active interval and another in the active interval. The product is tested on stainless steel discs and bacterial or fungal viability is evaluated by the method of dilution-neutralization. To consider the product bactericidal must demonstrate a 4log reduction in the number of viable bacteria and to consider the product fungicidal must demonstrate a 3log reduction in the number of fungal viable cells or fungal conidia.