DS/EN 13697:2015+A1:2019

This European Standard specifies a test method (phase 2/step 2) and the minimum requirements for bactericidal and/or fungicidal or yeasticidal activity of chemical disinfectants that form a homogeneous physically stable preparation in hard water or – in the case of ready-to-use products – 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.

The scope of this European Standard applies 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 sugar distillery);

iii) flour, milling and backing;

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 container (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.

Using this European Standard, it is possible to determine the bactericidal or fungicidal or yeasticidal 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.