Fungicide (EN 1650)
A fungicide is a product that kills fungi: moulds and yeasts. In disinfectants, fungicidal activity is demonstrated with standards such as EN 1650 or EN 13697.
EN 1650 is a quantitative suspension test for disinfectants used in food, industrial, domestic and institutional areas: the product is brought into contact with Candida albicans (a yeast) and Aspergillus brasiliensis (a mould) at the declared concentration and time. If it only passes with Candida albicans, the product is declared yeasticidal, not fungicidal. EN 13697 goes a step closer to practice: it tests the product on non-porous surfaces, and can support claims of bactericidal activity, fungicidal activity or both. In the veterinary area the equivalent suspension standard is EN 1657.
Fungi usually need a longer contact time than bacteria, and mould spores are more resistant than yeasts. That is why the dose or time for fungicidal effect may differ from those for bactericidal effect on the same data sheet. As with any disinfection, the surface must be clean before the product is applied.
Instaquim products with fungicidal activity according to their technical data sheet:
- InstaBact® 3000 (UNE-EN 13697 under clean conditions, includes Candida albicans and Aspergillus brasiliensis; bactericidal and fungicidal effect at 2 % with about 15 min; registration 22-20/40-11678-HA): quaternary ammonium for walls, equipment, utensils and surfaces.
- InstaBact® 3000 Uso en entorno ganadero (UNE-EN 1657 against Candida albicans and Aspergillus brasiliensis; at 4 % as a fungicide with 30 min; registration 11551-P): facilities for housing and transporting animals.
- InstaBact® DS Plus (UNE-EN 13697 under clean conditions, includes Candida albicans and Aspergillus niger; neat, 15 min for fungicidal activity; registration 25-20/40/90-12659-HA): spraying onto clean surfaces.
- Clor NF Pro (UNE-EN 13697 under dirty conditions, includes Candida albicans and Aspergillus brasiliensis; registration 18-20/40-09617-HA): chlorinated alkaline for cleaning by recirculation in the food industry.