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Norm

ÖNORM EN 1650

Issue date: 2013 07 01

Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of fungicidal or yeasticidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic and institutional areas - Test method and requirements (phase 2, step 1)

This document specifies a test method and the minimum requirements for fungicidal or yeasticidal activity of chemical disinfectant and antiseptic products that form a hom...
Withdrawn: 2019 10 15
Publisher:
Austrian Standards International
Format:
Digital | 45 Pages
Language:
German | English | Download GER/ENG
Currently valid:
This document specifies a test method and the minimum requirements for fungicidal or yeasticidal activity of chemical disinfectant and antiseptic products that form a homogeneous, physically stable preparation when diluted with hard water or - in the case of ready-to-use-products - with water. Products can only be tested at a concentration of 80 % or less as some dilution is always produced by adding the test organisms and interfering substance. This document applies to products that are used in food, industrial, domestic and institutional areas excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues except those for hand hygiene in the above considered areas.
ÖNORM EN 1650
2019 10 15
Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of fungicid...
Norm
ÖNORM EN 1650
2013 07 01
Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of fungicid...
Norm
ÖNORM EN 1650
2008 08 01
Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of fungicid...
Norm
ÖNORM EN 1650
1998 05 01
Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of fungicid...
Norm
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Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of fungicidal or yeasticidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic and institutional areas - Test method and requirements (phase 2, step 1)