The EN 13697 is the phase 2 step 2 test for disinfectant products in the domestic, industrial and food markets.\u00a0 It is the most common surface test we carry out and is a mandatory test for the European market.\u00a0 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.\u00a0 Although there are six test organisms in the EN 13697 standard only 5 are mandatory according to ECHA.\u00a0 These are the 4 bacteria and the candida albicans.\u00a0 <\/em>If you want to make a fungicidal claim, then you would also need the Aspergillus <\/em>testing.\u00a0 The EN 13697 is a unique standard with no other surface tests similar too it apart from the EN 16777 for virology testing.<\/p>\n 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.\u00a0 For the EN 13697 we take a known number of organisms and interfering substance in 50\u00b5l of solution and add then to a small stainless disk. The disk looks like a smooth penny.\u00a0 We then dry the disk.\u00a0 Once the disk is fully dry, we add 100\u00b5l of product onto the surface over the organism.\u00a0 This is then left for the contact time.\u00a0 Once the contact time is up, we remove the organisms off the disk.\u00a0 We then plate out the solution with the organism in at different dilutions onto the relevant agar.\u00a0 After being incubated the remaining organisms will be counted (if there is any) and a log reduction is worked out.\u00a0 We get the log reduction by carrying out the test with water instead of a disinfectant.\u00a0 The difference between the water control and the test product gives you the log reduction.<\/p>\n As usual additional organisms can be added to the EN 13697.\u00a0 Some commonly added organism are things like Salmonella, listeria, <\/em>and campylobacter.\u00a0 Campylobacter <\/em>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.<\/p>\n For BPR submission the EN 1276 is essential, and 3 concentrations must be tested.\u00a0 These have to include the final usage concentration, a concentration that fails the test and then any other.\u00a0 Most commonly people opt for the end concentration, 50% of that and the 10% or 1% of that.<\/p>\n Although the standard has specific requirements as outlines in the table certain other establishments may have more rigorous requirements.\u00a0 For example, some supermarkets may insist on a shorter contact time before they will sell your product.<\/p>\n<\/div><\/div><\/div><\/div><\/div> Want to learn more about how Melbec can help you with your testing requirements?<\/p>\n Fill in the form below, give us a call or email us!<\/p>\n<\/div>Find out how we can help<\/h2><\/div>