EN 1276:2009

Quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic, and institutional areas.
II Phase / I step

Test organisms:
Enterococcus hirae ATCC 10541
Pseudomonas aeruginosa ATCC 15442
Staphylococcus aureus ATCC 6538
Escherichia coli ATCC 10536

Temperature (°C): 20
Contact time (min.): 5
*or client requirements

Interfering substances:
Clean conditions – bovine albumin 0,3 g/l
Dirty conditions – bovine albumin 3,0 g/l

Reduction (lg): ≥ 5,0
The following additional test conditions are permitted:
Salmonella typhimurium ATCC 13311
Lactobacillus brevis DSM 6235
Enterobacter cloacae DSM 6234
Other additional strains are permitted

Temperature (°C): 4, or 10, or 40
Contact time (min.): 1, or 15, or 30, or 60
*or client requirements

Interfering substances:
1% milk or 10 g/l yeast extract or 10 g/l sucrose or pH 5 and pH 9 buffer solutions or 5 g/l laurylsulfate
Reduction (lg): ≥ 5,0
MICROBIOLOGICAL TESTS