UNI EN 13697 : 2001

Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Requirements
  4.1 Requirements for bactericidal activity on surfaces
  4.2 Requirements for fungicidal activity on surfaces
  4.3 Requirements for bactericidal and fungicidal
      activity on surfaces
5 Test method
  5.1 principle
  5.2 Materials and reagents
  5.3 Apparatus and glassware
  5.4 Preparation of bacterial and fungal suspensions and
      test solutions
  5.5 Procedure
  5.6 Calculation and expression of results
  5.7 Test report
Annex A (normative) Test for validation of neutralisation
    A.1 Principle
    A.2 Preparation of neutralisation test suspensions
        and test surfaces
    A.3 Preparation of test solution
    A.4 Test for validation of neutralisation
    A.5 Counting procedure
    A.6 Validation
Annex B (informative) Neutralisers
Annex C (informative) Example of a typical test report
Annex D (informative) Corresponding referenced strains
Annex E (informative) Information on the application and
        interpretation of European Standards on chemical
        disinfectants and antiseptics
    E.1 General guidelines for the application and
        interpretation of test methods in accordance
        with European Standards on chemical disinfectants
        and antiseptics
    E.2 Guide to interpretation of tests for chemical
        disinfectants and antiseptics
Bibliography

Gives a test method (phase 2/step 2) and the minimum requirements for bactericidal and/or fungicidal activity of chemical disinfectants that form a homogenous physically stable preparation in hard water and that are used in food, industrial, domestic and institutional areas. Applies to the following: - Processing, distribution and retailing of: food of animal origin, food of vegetable origin. - Institutional and domestic areas. - Other industrial areas.