| PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
|---|---|---|---|---|---|---|---|
| 7<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions 4 Requirements <\/td>\n<\/tr>\n | ||||||
| 9<\/td>\n | 5 Test method 5.1 Principle 5.2 Materials and reagents 5.2.1 Test organisms <\/td>\n<\/tr>\n | ||||||
| 10<\/td>\n | 5.2.2 Culture media and reagents 5.2.2.1 General 5.2.2.2 Water 5.2.2.3 Malt extract agar (MEA) <\/td>\n<\/tr>\n | ||||||
| 11<\/td>\n | 5.2.2.4 Diluent 5.2.2.5 Neutralizer 5.2.2.6 Rinsing liquid (for membrane filtration) 5.2.2.7 Hard water for dilution of products <\/td>\n<\/tr>\n | ||||||
| 12<\/td>\n | 5.2.2.8 Interfering substance 5.3 Apparatus and glassware 5.3.1 General <\/td>\n<\/tr>\n | ||||||
| 13<\/td>\n | 5.3.2 Usual microbiological laboratory equipment) and, in particular, the following 5.3.2.1 Apparatus for sterilization <\/td>\n<\/tr>\n | ||||||
| 14<\/td>\n | 5.4 Preparation of test organism suspensions and product test solutions 5.4.1 Test organism suspensions (test and validation suspension) 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 | ||||||
| 15<\/td>\n | 5.4.1.4 Test suspension (\u201cN\u201d) <\/td>\n<\/tr>\n | ||||||
| 18<\/td>\n | 5.4.1.5 Validation suspension (\u201cNv\u201d) 5.4.1.6 Incubation and counting of the test and the validation suspensions 5.4.2 Product test solutions <\/td>\n<\/tr>\n | ||||||
| 19<\/td>\n | 5.5 Procedure for assessing the fungicidal or yeasticidal activity of the product 5.5.1 General 5.5.1.1 Experimental conditions (obligatory and additional) 5.5.1.2 Choice of test method (dilution-neutralization or membrane filtration) <\/td>\n<\/tr>\n | ||||||
| 20<\/td>\n | 5.5.1.3 General instructions for validation and control procedures 5.5.1.4 Equilibration of temperature 5.5.1.5 Precautions for manipulation of test organisms 5.5.2 Dilution-neutralization method ) 5.5.2.1 General 5.5.2.2 Test \u201cNa\u201d \u2013 determination of fungicidal or yeasticidal concentrations <\/td>\n<\/tr>\n | ||||||
| 21<\/td>\n | 5.5.2.3 Experimental conditions control \u201cA\u201d \u2013 validation of the selected experimental conditions and\/or verification of the absence of any lethal effect in the test conditions 5.5.2.4 Neutralizer control \u201cB\u201d \u2013 verification of the absence of toxicity of the neutralizer <\/td>\n<\/tr>\n | ||||||
| 22<\/td>\n | 5.5.2.5 Method validation \u201cC\u201d \u2013 dilution-neutralization validation 5.5.2.6 Incubation and counting of the test mixture and the control and validation mixtures 5.5.3 Membrane filtration method) 5.5.3.1 General <\/td>\n<\/tr>\n | ||||||
| 23<\/td>\n | 5.5.3.2 Test \u201cNa\u201d \u2013 determination of the fungicidal or yeasticidal concentrations 5.5.3.3 Experimental conditions control \u201cA\u201d \u2013 validation of the selected experimental conditions and\/or verification of the absence of any lethal effect in the test conditions 5.5.3.4 Filtration control \u201cB\u201d \u2013 validation of the filtration procedure <\/td>\n<\/tr>\n | ||||||
| 24<\/td>\n | 5.5.3.5 Method validation \u201cC\u201d \u2013 validation of the membrane filtration method or counting of the fungi on the membranes which have previously been in contact with the mixture of product and interfering substance 5.5.3.6 Incubation and counting of the test mixture and the control and validation mixtures 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 | ||||||
| 25<\/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 | ||||||
| 26<\/td>\n | 5.6.2.3 Calculation of N and N0 5.6.2.4 Calculation of Na <\/td>\n<\/tr>\n | ||||||
| 27<\/td>\n | 5.6.2.5 Calculation of Nv and Nv0 <\/td>\n<\/tr>\n | ||||||
| 28<\/td>\n | 5.6.2.6 Calculation of A, B and C 5.7 Verification of methodology 5.7.1 General 5.7.2 Control of weighted mean counts 5.7.3 Basic limits <\/td>\n<\/tr>\n | ||||||
| 29<\/td>\n | 5.7.4 Additional limits for Aspergillus brasiliensis 5.8 Expression of results and precision 5.8.1 Reduction 5.8.2 Control of active and non-active product test solution (5.4.2) 5.8.3 Limiting test organism and fungicidal\/yeasticidal concentration 5.8.3.1 Fungicidal concentration 5.8.3.2 Yeasticidal concentration 5.8.4 Precision, replicates 5.9 Interpretation of results \u2013 conclusion 5.9.1 General <\/td>\n<\/tr>\n | ||||||
| 30<\/td>\n | 5.9.2 Fungicidal activity for general purposes 5.9.3 Fungicidal activity for specific purposes 5.9.4 Yeasticidal activity for general purposes 5.9.5 Yeasticidal activity for specific purposes 5.9.6 Yeasticidal activity for teat disinfectants 5.10 Test report <\/td>\n<\/tr>\n | ||||||
| 32<\/td>\n | Annex\u00a0A (informative)Referenced strains in national collections <\/td>\n<\/tr>\n | ||||||
| 33<\/td>\n | Annex\u00a0B (informative)Suitable neutralizers and rinsing liquids <\/td>\n<\/tr>\n | ||||||
| 35<\/td>\n | Annex\u00a0C (informative)Graphical representation of test procedures Dilution-neutralization method <\/td>\n<\/tr>\n | ||||||
| 37<\/td>\n | C.2 Membrane filtration method <\/td>\n<\/tr>\n | ||||||
| 39<\/td>\n | Annex\u00a0D (informative)Example of a typical test report <\/td>\n<\/tr>\n | ||||||
| 43<\/td>\n | Annex\u00a0E (informative)Precision of the test result <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" BS EN 1657 Chemical disinfectants and antiseptics – Quantitative suspension test for the evaluation of fungicidal or yeasticidal activity of chemical disinfectants and antiseptics used in the veterinary area. Test method and requirements (phase 2, step 1)<\/b><\/p>\n |