Chemical disinfectants and antiseptics - Quantitative test method for the evaluation of bactericidal, yeasticidal and fungicidal activities on non-porous surfaces with mechanical action employing wipes or mopes in food, industrial, domestic and institutional areas - Test method and requirements (phase 2, step 2)

General information

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CEN/TC 216 Chemical disinfectants and antiseptics

European Norm


This European Standard specifies a test method and the minimum requirements for bactericidal, yeasticidal and fungicidal activity of chemical disinfectant products that form a homogeneous, physically stable preparation when diluted with hard water – or in the case of ready-to-use products – with water.

This European Standard includes ‘ready-to-use wipes/mopes‘ which are impregnated with a microbicidal solution.

This European Standard applies at least to the following:
a) processing, distribution and retailing of:
1) food of animal origin:
— milk and milk products;
— meat and meat products;
— fish, seafood, and related products;
— eggs and egg products;
— animal feeds;
— etc.;
2) food of vegetable origin:
— beverages;
— fruits, vegetables and derivatives (including sugar, distillery, etc.);
— flour, milling and baking;
— animal feeds;
— etc.;
b) institutional and domestic areas:
— catering establishments;
— public areas;
— public transports;
— schools;
— nurseries;
— shops;
— sports rooms;
— waste containers (bins, etc.);
— hotels;
— dwellings;
— clinically non sensitive areas of hospitals;
— offices;
— etc.;
c) other industrial areas:
— packaging material;
— biotechnology (yeast, proteins, enzymes, etc.);
— pharmaceutical;
— cosmetics and toiletries;
— textiles;
— space industry, computer industry;
— etc.

NOTE This method corresponds to a phase 2, step 2. test.
EN 14885 specifies in detail the relationship of the various tests to one another and to “use recommendations”.

Life cycle


00.98 Proposal for new project abandoned
Jun 22, 2021