EN 1276: Chemical disinfectants and antiseptics – Quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic and institutional areas
Designed for products which form a homogeneous and stable solution when diluted with hard water, or water for RTU products, the EN 1276 suspension test aims to determine the bactericidal activity demonstrated by chemical disinfectants or antiseptics which are intended for food, industrial, domestic and institutional applications.
In order to model the actual application of the product, this antimicrobial method accounts for practical conditions, as well as potential interfering substance.
The test is applicable for formulations or active substances used in food, industrial, domestic and institutional environments, except for those where disinfection is medically necessary. While the method does not typically apply to personal care products, it can be utilized for those meant for hand hygiene in the indicated areas of usage.
Commonly requested bacterial strains used to evaluate bactericidal activity of disinfectants/antiseptics according to the EN 1276 method include:
- Pseudomonas aeruginosa
- Escherichia coli
- Staphylococcus aureus
Additional microorganisms such as Salmonella or Enterobacter species can be included as well.
As needed, an interfering substance can be introduced into the testing scope. This includes “clean” and “dirty” conditions achieved with a low or high concentration of a bovine albumin solution. Such action allows to mimic the actual conditions of use for the tested product.
The test sample, previously diluted as needed, is added to the bacterial suspension in the interfering substance solution. Per standard protocol, the mixture is kept at ambient conditions for a defined period of time. The bactericidal activity of the product is then evaluated by measuring surviving organisms and calculating bacterial reduction following appropriate dilution-neutralization of the mixture.
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