DIN EN 13697:2015-06

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. This European Standard describes a surface test method for establishing whether a product proposed as a disinfectant in the fields described in Clause 1 has or does not have bactericidal and/or fungicidal or yeasticidal activity on non-porous surfaces. The laboratory test closely simulates practical conditions of application. Chosen conditions (contact time, temperature, organisms on surfaces ...) reflect parameters which are found in practical situations including conditions which may influence the action of disinfectants. Each use concentration found from this test corresponds to defined experimental conditions. The conditions are intended to cover general purposes and to allow reference between laboratories and product types. However, for some applications the recommendations of use of a product can differ and therefore additional test conditions need to be used. The European Standard has been prepared by CEN/TC 216 "Chemical disinfectants and antiseptics", the secretariat of which is held by AFNOR (France). The collaboration of DIN for the scope of CEN/TC 216 is performed through the national mirror committee, Working Committee NA 057-02-03 AA "Desinfektionsmittel Tierhaltung/Lebensmittelbereich" ("Disinfectants for veterinary use and food area") at the Standards Committee Food and Agricultural Products (NAL).