EN 13704:2002

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Requirements
5 Test method
  5.1 Principle
  5.2 Materials and reagents
  5.3 Apparatus and glassware
  5.4 Preparation of spore test suspension and
      test solutions
  5.5 Procedure
  5.6 Calculation and expression of results
  5.7 Conclusion
  5.8 Test report
Annex A (normative) Preparation of Bacillus spore
        stock suspensions
      A.1 Material and reagents
      A.2 Preparation of Bacillus spore stock suspensions
Annex B (normative) Validation of dilution-neutralization
        and membrane filtration methods
      B.1 Principle
      B.2 Preparation of spore suspension
      B.3 Preparation of product test solution
      B.4 Test for validation
      B.5 Validation
Annex C (informative) Preparation of Clostridium
        sporogenes spore stock suspension
      C.1 Culture media and reagents
      C.2 Apparatus and glassware
      C.3 Preparation of regenerated media and incubation
          conditions
      C.4 Preparation of Clostridium spore stock suspension
Annex D (informative) Neutralizers
Annex E (informative) Rinsing liquids
Annex F (informative) Example of a typical test report
Annex G (informative) Referenced strains in national
        collections
      G.1 Bacillus subtilis
      G.2 Bacillus cereus
      G.3 Clostridium sporogenes
Annex H (informative) Information on the application and
        interpretation of European standards on chemical
        disinfectants and antiseptics
      H.1 General guidelines for the application and
          interpretation of test methods in accordance
          with European Standards for chemical disinfectants
          and antiseptics
      H.2 Guide to interpretation of tests for chemical
          disinfectants and antiseptics

This European Standard specifies a test method (phase 2/step 1) (see annex H) and the minimum requirements for sporicidal activity of chemical disinfectant 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 ;- etc. ;2) food of vegetable origin :- beverages ;- fruits, vegetables and derivatives (including sugar, distillery, etc.) ;- flour, milling and baking ;- animal feeds ;- etc. ;b) institutional and domestic areas :- catering establishments ;- public areas ;- public transports ;- schools ;- nurseries ;- shops ;- sports rooms ;- waste containers (bins, etc.) ;- hotels ;- dwellings ;- clinically non sensitive areas of hospitals ;- offices ;- etc. ;c) other industrial areas :- packaging material ;- biotechnology (yeast, proteins, enzymes, etc.) ;- pharmaceutical ;- cosmetics and toiletries ;- textiles ;- space industry, computer industry ;- etc.Using this European Standard, it is not possible to determine the sporicidal 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.NOTEThe method described is intended to determine the activity of commercial formulations or active substances on spores in the conditions in which they are used.