| PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
|---|---|---|---|---|---|---|---|
| 7<\/td>\n | 1 Scope <\/td>\n<\/tr>\n | ||||||
| 8<\/td>\n | 2 Normative references 3 Terms and definitions 4 Requirements <\/td>\n<\/tr>\n | ||||||
| 9<\/td>\n | 5 Test methods 5.1 Principle <\/td>\n<\/tr>\n | ||||||
| 10<\/td>\n | 5.2 Materials and reagents 5.2.1 Test organism <\/td>\n<\/tr>\n | ||||||
| 11<\/td>\n | 5.2.2 Culture media and reagents 5.2.2.1 General 5.2.2.2 Water 5.2.2.3 Medium <\/td>\n<\/tr>\n | ||||||
| 13<\/td>\n | 5.2.2.4 Diluent 5.2.2.5 Neutralizer 5.2.2.6 Sterile defibrinated sheep blood 5.2.2.7 Hard water for dilution of products <\/td>\n<\/tr>\n | ||||||
| 14<\/td>\n | 5.2.2.8 Interfering substances <\/td>\n<\/tr>\n | ||||||
| 15<\/td>\n | 5.3 Apparatus and glassware <\/td>\n<\/tr>\n | ||||||
| 19<\/td>\n | 5.4 Preparation of test organism suspensions and product test solutions 5.4.1 Test organism suspensions 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 <\/td>\n<\/tr>\n | ||||||
| 20<\/td>\n | 5.4.1.4 Test suspension (N) <\/td>\n<\/tr>\n | ||||||
| 23<\/td>\n | 5.4.1.5 Validation suspension (NV) <\/td>\n<\/tr>\n | ||||||
| 24<\/td>\n | 5.4.1.6 Incubation and counting of the test suspensions 5.4.2 Product test solution <\/td>\n<\/tr>\n | ||||||
| 25<\/td>\n | 5.5 Procedure for assessing the bactericidal and yeasticidal and\/or fungicidal and\/or tuberculocidal and\/or mycobactericidal activity of the product 5.5.1 General 5.5.1.1 Experimental conditions <\/td>\n<\/tr>\n | ||||||
| 26<\/td>\n | 5.5.1.2 Selection of neutralizer 5.5.1.3 General instruction for validation and control procedures 5.5.1.4 Equilibration of temperature <\/td>\n<\/tr>\n | ||||||
| 27<\/td>\n | 5.5.1.5 Precautions for manipulation of test organisms 5.5.1.6 Inoculation of the test-surface 5.5.2 Method 5.5.2.1 General <\/td>\n<\/tr>\n | ||||||
| 28<\/td>\n | 5.5.2.2 Test Na (Determination of bactericidal and yeasticidal and\/or fungicidal and\/or tuberculocidal and\/or mycobacericidal concentrations), water control NW <\/td>\n<\/tr>\n | ||||||
| 29<\/td>\n | 5.5.2.3 Neutralizer control B \u2013 verification of the absence of toxicity of the neutralizer 5.5.2.4 Method validation C \u2013 dilution-neutralization validation <\/td>\n<\/tr>\n | ||||||
| 30<\/td>\n | 5.5.2.5 Incubation and counting of the test mixture 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 <\/td>\n<\/tr>\n | ||||||
| 31<\/td>\n | 5.6.1.2 Vc-values 5.6.2 Calculation 5.6.2.1 General 5.6.2.2 Determination of Vc-values <\/td>\n<\/tr>\n | ||||||
| 32<\/td>\n | 5.6.2.3 Calculation of N 5.6.2.4 Calculation of Na, NW, Dc0, Dct <\/td>\n<\/tr>\n | ||||||
| 35<\/td>\n | 5.6.2.5 Calculation of NV and NV0 <\/td>\n<\/tr>\n | ||||||
| 36<\/td>\n | 5.6.2.6 Calculation of B and C 5.7 Verification of methodology 5.7.1 General 5.7.2 Control of weighted mean counts <\/td>\n<\/tr>\n | ||||||
| 37<\/td>\n | 5.7.3 Basic limits 5.8 Expression of results and precision 5.8.1 Overview of the different suspensions\/test mixtures <\/td>\n<\/tr>\n | ||||||
| 38<\/td>\n | 5.8.2 Vc-values 5.8.3 Limiting test organism and bactericidal and yeasticidal concentration 5.8.3.1 Bactericidal concentration <\/td>\n<\/tr>\n | ||||||
| 39<\/td>\n | 5.8.3.2 Yeasticidal concentration 5.8.3.3 Tuberculocidal concentration 5.8.3.4 Mycobactericidal concentration 5.8.4 Precision, repetitions <\/td>\n<\/tr>\n | ||||||
| 40<\/td>\n | 5.9 Interpretation of results \u2013 conclusion <\/td>\n<\/tr>\n | ||||||
| 41<\/td>\n | 5.10 Test report <\/td>\n<\/tr>\n | ||||||
| 43<\/td>\n | Annex\u00a0A (informative)Referenced strains in national collections <\/td>\n<\/tr>\n | ||||||
| 44<\/td>\n | Annex\u00a0B (informative)Neutralizers <\/td>\n<\/tr>\n | ||||||
| 45<\/td>\n | Annex\u00a0C (informative)Graphical representations of the test method <\/td>\n<\/tr>\n | ||||||
| 48<\/td>\n | Annex\u00a0D (informative)Example of a typical test report <\/td>\n<\/tr>\n | ||||||
| 52<\/td>\n | Annex\u00a0E (informative)Alternative drying endpoint <\/td>\n<\/tr>\n | ||||||
| 54<\/td>\n | Annex\u00a0F (informative)Additional test temperature <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" BS EN 16615. Chemical disinfectants and antiseptics. Quantitative test method for the evaluation of bactericidal and yeasticidal and\/or fungicidal and\/or tuberculocidal and\/or mycobactericidal activity on non-porous surfaces with mechanical action employing wipes or mops in the medical area (4- field test) – Test method and requirements (phase 2, step 2)<\/b><\/p>\n |