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Evaluation of bactericidal activity of disinfection and antisepsis in food
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Standard similar to SN/T 3229-2012 SN/T 5268 | Basic data | Standard ID | SN/T 3229-2012 (SN/T3229-2012) | | Description (Translated English) | Evaluation of bactericidal activity of disinfection and antisepsis in food | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Word Count Estimation | 23,231 | | Quoted Standard | GB 4789.2-2010; SN/T 2660 | | Regulation (derived from) | National Quality Inspection (2012) 643; industry standard filing Notice 2013 No. 1 (No. 157 overall) | | Issuing agency(ies) | General Administration of Customs | | Summary | This standard specifies in hard water to form a uniform, stable physical properties of the solution of chemical disinfectants and preservatives bactericidal effect of test methods and basic requirements. This standard applies to food products of chemical | SN/T 3229-2012: Evaluation of bactericidal activity of disinfection and antisepsis in food---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Evaluation of bactericidal activity of disinfection and antisepsis in food
People's Republic of China Entry-Exit Inspection and Quarantine Standards
Disinfectants and preservatives in food sterilization method of evaluation results
Issued on. 2012-10-23
2013-05-01 implementation
People's Republic of China
The State Administration of Quality Supervision, Inspection and Quarantine released
Foreword
This standard was drafted in accordance with GB/T 1.1-2009 given rules.
This standard is proposed and managed by the National Certification and Accreditation Administration Committee.
This standard was drafted. People's Republic of China Shandong CIQ.
The main drafters of this standard. Jiang Yinghui, protect sea room, Zhu Suzhen, Ma Weixing, Zhang Jian, Zhang Ji, Tang Jing, Li Zhengyi, Zhao Liqing, Jia Juntao,
LIU Yun-guo, Ray quality text.
Disinfectants and preservatives in food sterilization method of evaluation results
1 Scope
This standard specifies in hard water to form a uniform sterilization effect test the physical properties of a stable solution of chemical disinfectants and antiseptic products
Test methods and basic requirements.
This standard applies to food products disinfectants and evaluation of chemical preservatives bactericidal effect, but also for industrial, household and public places are making
Reference when chemical disinfectants and antiseptic products evaluated bactericidal effect.
This standard does not apply to disinfectants and preservatives evaluate the bactericidal effect of chemical products for medical and living tissue except than hand disinfection used.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein
Member. For undated references, the latest edition (including any amendments) applies to this document.
GB 4789.2-2010 total number of national food safety standards of food microbiology testing assay colonies
SN/T 2660 Food Microbiology Laboratory Culture Collection Methods
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Chemical disinfectants and (or) a preservative products product (forchemicaldisinfectionand/orantisepsis)
For chemical disinfection or preservative chemicals.
3.2
Fungicide bactericide
At certain concentrations can kill bacteria disinfectants and antiseptic products body.
3.3
Bactericidal capacity bacteridialactivity
Under the conditions specified in this document, disinfectants and antiseptic products that make reference strains of Pseudomonas aeruginosa, Escherichia coli, Staphylococcus
The number of viable bacteria Staphylococcus aureus and intestinal enterococci decreased capacity of at least 105.
3.4
Cleaning condition cleanconditions
Typical conditions for surface cleaning after full and (or) surface contains a small amount of a known organic or inorganic.
3.5
Non-clean conditions dirtyconditions
Typical surface conditions are known or may contain organic or inorganic.
4 General
4.1 depending on the application of disinfectants and antiseptic products, disinfectants and preservatives diluted product with hard water. According to the test method
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