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 a
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. The following areas are at least included:
a) processing, distribution and retailing of:
1) food of animal origin: 2) food of vegetable origin:
? milk and milk products; ? beverages;
? meat and meat products; ? fruits, vegetables and derivatives
(including sugar, distillery ...);
? fish, seafood, and related products; ? flour, milling and baking;
? eggs and egg products; ? animal feeds;
? animal feeds; ? etc.
? etc.
b) institutional and domestic areas:
? catering establishments;
? public areas;
? public transports;
? schools;
? nurseries;
? shops;
? sports rooms;
? waste containers (bins ...);
? hotels;
? dwellings;
? clinically non-sensitive areas of hospitals;
? offices;
? etc.
c) other industrial areas:
? packaging material;
? biotechnology (yeast, proteins, enzymes, ...);
? pharmaceutical;
? cosmetics and toiletries;
? textiles;
? space industry, computer industry;
? etc.
EN 14885 specifies in detail the relationship of the various tests to one another and to “use
recommendations”.
NOTE 1 The method described is intended to determine the activity of commercial formulations or active substances
under the conditions in which they are used.
NOTE 2 This method corresponds to a phase 2 step 1 test.