EN 13610-Virucidal activity in food and industrial areas. UNE-EN 13610:2003. Chemical disinfectants. Quantitative suspension test for the evaluation of virucidal activity against bacteriophages of chemical disinfectants used in food and industrial areas. Test method and requirements (phase 2, step 1).

Test accredited by ENAC (National Accreditation Entity).

This standard uses a test method for assessing virucidal activity against bacteriophages of chemical disinfectants using a physically stable and homogeneous solution in water and used in food-related agriculture and industry except the sectors and situations where disinfection is medically indicated. This rule can be applied at least to: food products of animal origin (milk and dairy products, meat and meat products, fish, seafood, eggs and poultry products, animal feed, etc.); food products of vegetable origin (beverages, fruits, vegetables and derivatives, flour, food products for animals, etc.); industrial products such as those derived from biotechnology (yeast, proteins, enzymes, etc.). For evaluation, two different strains of Lactococcus lactis subsp bacteriophages are used. lactis (strain P001 and P008), as infecting bacteriophages, and a strain of Lactococcus lactis subsp. lactis host bacteria. The test must be performed at a temperature of 20ºC and for a mandatory time of 15 minutes, and an interfering substance (acidic milk 1%). Other optional or additional temperatures are 4, 10 or 40ºC; additional and optional times of 5, 30 or 60 minutes; other optional  interfering substances (1% skim milk). The product should be tested at least at three copncentrations including one in the non-active interval and another in the active interval. To demonstrate the virucidal activity a 4 log reduction in the number of bacteriophages must be obtained.