Bactericide (EN 1276)
Bactericidal means «that kills bacteria»: it describes a substance or product capable of eliminating them, not just slowing their growth (that is a bacteriostatic). A professional disinfectant can only be called bactericidal if it has proven it in testing, for example with EN 1276, which requires the bacterial population to be reduced at least 100,000-fold (5 log).
EN 1276 is a quantitative suspension test: the product is mixed with a suspension of reference bacteria (Pseudomonas aeruginosa, Staphylococcus aureus, Escherichia coli and Enterococcus hirae) at the declared concentration, contact time and temperature, under clean or dirty conditions (with added organic matter). It is the basis for products used in food, industrial, domestic and institutional areas. A step closer to real conditions is EN 13697, which tests the product on non-porous surfaces and requires a reduction of at least 10,000-fold (4 log) for bacteria.
The declared effectiveness only applies under the test conditions: at a lower dose or shorter contact time it is not proven. That is why the data sheet should be checked for the concentration, the time and whether the test was carried out under clean or dirty conditions. A bactericidal disinfectant does not replace prior cleaning.
Instaquim products with tested bactericidal activity, according to their technical data sheets:
- Clor NF Pro (UNE-EN 1276 at 2 % under dirty conditions; registration 18-20/40-09617-HA): chlorinated alkaline detergent for tanks, circuits and utensils in the food industry.
- Bacter Clor (UNE-EN 13697 at 2 % under dirty conditions; registration 18-20-06676-HA): foaming chlorinated alkaline product for slaughterhouses, cutting rooms and canneries.
- InstaBact® 3000 (UNE-EN 13697 under clean conditions; 2 %, 5 min for bactericidal effect; registration 22-20/40-11678-HA): walls, equipment, utensils and surfaces.
- Bacter 100 (UNE-EN 13697 under clean conditions; 1 %, 5 min; registration 19-20-04311-HA): floors and surfaces in the food industry.
- Oxa Per (UNE-EN 13697 under clean conditions; 1 %, about 15 min; registration 17-20/40-05521-HA): food industry facilities, also by recirculation (CIP).