BS EN 1650:2019

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Chemical disinfectants and antiseptics. Quantitative suspension test for the evaluation of fungicidal or yeasticidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic and institutional areas. Test method and requirements (phase 2, step 1)

Published By	Publication Date	Number of Pages
BSI	2019	50

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Categories: 71.100.35 - Chemicals for industrial and domestic disinfection purposes, BSI

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Description

This document specifies a test method and the minimum requirements for fungicidal or yeasticidal activity of chemical disinfectant and antiseptic products that form a homogeneous, physically stable preparation when diluted with hard water or – in the case of ready-to-use-products – with water. Products can only be tested at a concentration of 80 % or less as some dilution is always produced by adding the test organisms and interfering substance. This document applies to products 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. The following areas are at least included: a) processing, distribution and retailing of: 1) food of animal origin: 2) food of vegetable origin: – milk and milk products; – beverages; – meat and meat products; – fruits, vegetables and derivatives (including sugar, distillery …); – fish, seafood, and related products; – flour, milling and baking; – eggs and egg products; – animal feeds; – animal feeds; – etc. – etc. b) institutional and domestic areas: – catering establishments; – public areas; – public transports; – 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, enzymes, …); – pharmaceutical; – cosmetics and toiletries; – textiles; – space industry, computer industry; – etc. EN 14885 specifies in detail the relationship of the various tests to one another and to “use recommendations”.

PDF Catalog

PDF Pages	PDF Title
2	National foreword
8	1 Scope
9	2 Normative references 3 Terms and definitions 4 Requirements
11	5 Test method 5.1 Principle
12	5.2 Materials and reagents 5.2.1 Test organisms 5.2.2 Culture media and reagents 5.2.2.1 General 5.2.2.2 Water
13	5.2.2.3 Malt extract agar (MEA) 5.2.2.4 Diluent 5.2.2.5 Neutralizer 5.2.2.6 Rinsing liquid (for membrane filtration) 5.2.2.7 Hard water for dilution of products
14	5.2.2.8 Interfering substance
15	5.3 Apparatus and glassware
16	5.4 Preparation of test organism suspensions and product test solutions 5.4.1 Test organism suspensions (test and validation suspension) 5.4.1.1 General 5.4.1.2 Preservation and stock cultures of test organisms 5.4.1.3 Working culture of test organisms
17	5.4.1.4 Test suspension (“N”)
20	5.4.1.5 Validation suspension (“Nv”) 5.4.1.6 Incubation and counting of the test and the validation suspensions 5.4.2 Product test solutions
21	5.5 Procedure for assessing the fungicidal or yeasticidal activity of the product 5.5.1 General 5.5.1.1 Experimental conditions 5.5.1.2 Choice of test method (dilution-neutralization or membrane filtration) 5.5.1.3 General instructions for validation and control procedures 5.5.1.4 Equilibration of temperature
22	5.5.1.5 Precautions for manipulation of test organisms 5.5.2 Dilution-neutralization method ) 5.5.2.1 General 5.5.2.2 Test “Na” – determination of fungicidal or yeasticidal concentrations
23	5.5.2.3 Experimental conditions control “A” – validation of the selected experimental conditions and/or verification of the absence of any lethal effect in the test conditions 5.5.2.4 Neutralizer control “B” – verification of the absence of toxicity of the neutralizer 5.5.2.5 Method validation “C” – dilution-neutralization validation
24	5.5.2.6 Incubation and counting of the test mixture and the control and validation mixtures 5.5.3 Membrane filtration method ) 5.5.3.1 General 5.5.3.2 Test “Na” – determination of the fungicidal or yeasticidal concentrations
25	5.5.3.3 Experimental conditions control “A” – validation of the selected experimental conditions and/or verification of the absence of any lethal effect in the test conditions 5.5.3.4 Filtration control “B” – validation of the filtration procedure 5.5.3.5 Method validation “C” – validation of the membrane filtration method or counting of the fungi on the membranes which have previously been in contact with the mixture of product and interfering substance
26	5.5.3.6 Incubation and counting of the test mixture and the control and the validation mixtures 5.6 Experimental data and calculation 5.6.1 Explanation of terms and abbreviations 5.6.1.1 Overview of the different suspensions and test mixtures
27	5.6.1.2 Vc values 5.6.2 Calculation 5.6.2.1 General 5.6.2.2 Determination of Vc values
28	5.6.2.3 Calculation of N and N0 5.6.2.4 Calculation of Na
29	5.6.2.5 Calculation of Nv and Nv0 5.6.2.6 Calculation of A, B and C
30	5.7 Verification of methodology 5.7.1 General 5.7.2 Control of weighted mean counts 5.7.3 Basic limits 5.7.4 Microscopic observation
31	5.8 Expression of results and precision 5.8.1 Reduction 5.8.2 Control of active and non-active product test solution (5.4.2) 5.8.3 Limiting test organism and fungicidal/yeasticidal concentration 5.8.3.1 Fungicidal concentration 5.8.3.2 Yeasticidal concentration 5.8.4 Precision, replicates
32	5.9 Interpretation of results – conclusion 5.9.1 General 5.9.2 Fungicidal activity for general purposes 5.9.3 Yeasticidal activity for general purposes 5.9.4 Yeasticidal activity for hand hygiene 5.10 Test report
34	Annex A (informative)Referenced strains in national collections
35	Annex B (informative)Examples of neutralizers of the residual antimicrobial activity of chemical disinfectants and antiseptics and rinsing liquids
37	Annex C (informative)Graphical representations of dilution-neutralization method and membrane filtration method C.1 Dilution – neutralization method
39	C.2 Membrane filtration method
41	Annex D (informative)Example of a typical test report
46	Annex E (informative)Precision of the test result

Additional information

Status	Definitive
Pages	50
Publication Date	2019-08-14
ISBN	978 0 580 99909 3
Standard Number	BS EN 1650:2019
Title	Chemical disinfectants and antiseptics. Quantitative suspension test for the evaluation of fungicidal or yeasticidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic and institutional areas. Test method and requirements (phase 2, step 1)
Identical National Standard Of	EN 1650
Replaces	BS EN 1650:2008+A1:2013
Descriptors	Disinfectants, Filtration, Environmental cleanliness, Fungicides, Suspensions (chemical), Microbiological-resistance tests, Antiseptics, Environmental health, Microbiological analysis, Antifungal reagents, Health and safety requirements, Disinfectant tests, Hygiene, Quantitative analysis, Cleaning materials, Mathematical calculations, Food control, Dispersions (chemical)
Publisher	BSI
Committee	CH/216
ICS Codes	71.100.35 - Chemicals for industrial and domestic disinfection purposes

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