The EN 13697 is the phase 2 step 2 test for disinfectant products in the domestic, industrial and food markets. It is the most common surface test we carry out and is a mandatory test for the European market. The only exception to this would be if the product is going onto the medical or veterinary market and in which case alternative testing is required. Although there are six test organisms in the EN 13697 standard only 5 are mandatory according to ECHA. These are the 4 bacteria and the candida albicans. If you want to make a fungicidal claim, then you would also need the Aspergillus testing. The EN 13697 is a unique standard with no other surface tests similar too it apart from the EN 16777 for virology testing.
The EN 13697 is a surface test rather than a suspension test which means we do not need to dilute a ready to use product at all. For the EN 13697 we take a known number of organisms and interfering substance in 50µl of solution and add then to a small stainless disk. The disk looks like a smooth penny. We then dry the disk. Once the disk is fully dry, we add 100µl of product onto the surface over the organism. This is then left for the contact time. Once the contact time is up, we remove the organisms off the disk. We then plate out the solution with the organism in at different dilutions onto the relevant agar. After being incubated the remaining organisms will be counted (if there is any) and a log reduction is worked out. We get the log reduction by carrying out the test with water instead of a disinfectant. The difference between the water control and the test product gives you the log reduction.
As usual additional organisms can be added to the EN 13697. Some commonly added organism are things like Salmonella, listeria, and campylobacter. Campylobacter is getting more common among biocidal testing as it is the leading cause of food poisoning so is especially relevant to disinfectants going into kitchens and food preparation areas.
For BPR submission the EN 1276 is essential, and 3 concentrations must be tested. These have to include the final usage concentration, a concentration that fails the test and then any other. Most commonly people opt for the end concentration, 50% of that and the 10% or 1% of that.
Although the standard has specific requirements as outlines in the table certain other establishments may have more rigorous requirements. For example, some supermarkets may insist on a shorter contact time before they will sell your product.