Chemical disinfectants - Quantitative suspension test for the evaluation of virucidal activity against bacteriophages of chemical disinfectants used in food and industrial areas - Test method and requirements (phase 2, step 1)
This standard specifies a test method (phase 2, step 1) and requirements for the minimum virucidal activity against bacteriophages of chemical disinfectants that form a homogeneous, physically stable preparation in hard water and are used in food and industrial areas, excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues.