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QB/T 5133-2023 (QB/T 5133-2017) PDF EnglishSearch result: QB/T 5133-2017 (QB/T 5133-2023 Newer Version)
QB/T5133-2017 (QBT5133-2017): PDF in EnglishQB/T 5133-2017 LIGHT INDUSTRY STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA ICS 97.040.32 Classification No.: Y62 Record No.: 58784-2017 Requirement and Test Method for Antibacterial and Eliminating Bacterial Function for Household and Similar Electrical Dish Washers ISSUED ON: APRIL 12, 2017 IMPLEMENTED ON: OCTOBER 1, 2017 Issued by: Ministry of Industry and Information Technology of the People’s Republic of China Table of Contents Foreword ... 3 1 Scope ... 4 2 Normative References ... 4 3 Terms and Definitions ... 5 4 Requirements ... 6 5 Test Methods ... 6 6 Marking ... 6 Appendix A (Normative) Antibacterial Test Method ... 8 Appendix B (Normative) Eliminating Bacterial Test Method ... 12 Requirement and Test Method for Antibacterial and Eliminating Bacterial Function for Household and Similar Electrical Dish Washers 1 Scope This Standard stipulates the terms, definitions, requirements, test methods and marking for antibacterial and eliminating bacterial function for household and similar electrical dish washers (hereinafter referred to as dish washers). This Standard is applicable to dish washers for household and similar occasions; and have explicitly instructed antibacterial and eliminating bacterial function on the appliances, or, in the instructions for use. 2 Normative References The following documents are indispensable to the application of this document. In terms of references with a specified date, only versions with a specified date are applicable to this document. In terms of references without a specified date, the latest version (including all the modifications) is applicable to this document. GB/T 411 Printed and Dyed Cotton Fabric GB 1355-1986 Wheat Flour GB 4789.2 National Food Safety Standard - Microbiological Examination of Food: Aerobic Plate Count GB 5296.2 Instructions for Use of Products of Consumer Interest - Part 2: Household and Similar Electrical Appliances GB 19489 Laboratories - General Requirements for Biosafety GB/T 20290-2006 Electric Dishwashers for Household Use - Methods for Measuring the Performance GB 21551.1 General Requirement of Antibacterial and Cleaning Function for Household and Similar Electrical Appliances GB 21551.2-2010 Antibacterial and Cleaning Function for Household and Similar Electrical Appliances - Particular Requirements of Material 4 Requirements 4.1 Antibacterial Properties In terms of dish washers that have antibacterial function, the antibacterial rate of antibacterial components shall not be less than 99.0%; or, the preventing mildew level shall be Level-0 or Level-1. Antibacterial properties shall merely be evaluated through materials used as utensils. 4.2 Eliminating Bacterial Properties In terms of dish washers that have eliminating bacterial function, the eliminating bacterial rate shall not be less than 99.9% (namely: eliminating bacterial activity shall not be less than 3.0). 5 Test Methods 5.1 Test Environment Laboratory environment shall comply with relevant requirements in GB 19489. 5.2 Antibacterial Test Method 5.2.1 Non-absorbent antibacterial components which may be made into a certain area shall be tested in accordance with the method described in Appendix A in GB 21551.2- 2010. 5.2.2 Absorbent antibacterial components which may be made into a certain area shall be tested in accordance with the method described in Appendix B in GB 21551.2-2010. 5.2.3 In terms of antibacterial components which have an irregular shape, please refer to Appendix A in this Standard. 5.2.4 Components which have antifungal (mildew-preventing) function may be tested in accordance with the method in Appendix C in GB 21551.2-2010. 5.3 Eliminating Bacterial Test Method Please refer to Appendix B for eliminating bacterial test method. 6 Marking 6.1 Principle, Requirements and Content of Marking The principle, requirements and content of marking shall comply with GB 5296.2 and Appendix A (Normative) Antibacterial Test Method A.1 Scope This Method is applicable to test the antibacterial function of irregularly shaped antibacterial components used by dish washers. A.2 Method Overview Place quantitative test sample in quantitative bacterial suspension. Through oscillation, make the test sample and the bacterial suspension thoroughly contact with each other. After a certain period of oscillating culture, respectively count the bacterial contained in the test group and the control group; calculate the antibacterial rate. A.3 Test Strains and Instruments A.3.1 Test strains A.3.1.1 Selection of test strains Escherichia coli AS 1.0090 Staphylococcus aureus AS 1.0089 NOTE: in accordance with the requirements of usage, other bacterial strains may also be selected as test strains. All the bacterial strains shall be provided by corresponding national bacterial strain conservation management centers. In addition, the name and classification No. of the test bacterial strains shall be indicated in the report. Laboratory shall safely use test microorganisms in accordance with relevant national stipulations; try to select non-pathogenic or low-pathogenic microorganisms. The various medium components used for strain culture shall comply with the requirements of the bacterial strain conservation management centers. All the utensils and materials that involve microbial operation shall be sterilized in advance. Moist heat sterilization (121 °C, 20 min) is preferred here. A.3.1.2 Conditions of culture A.3.1.2.1 Conditions of strain culture Commonly used instruments in the laboratory, such as: plates, test tubes, pipettes, inoculation rings and alcohol lamps, etc. A.4 Sample Requirements and Preparation A.4.1 Control sample Medium bleaching medium plain cloth that complies with the requirements in GB/T 411, with (21 ± 2) wraps and (21 ± 2) wefts. Through de-sizing pretreatment, make it into 10 mm x 10 mm sample blocks. A.4.2 Test sample Directly cut from test samples which have already received antibacterial treatment. Cut the test samples into 10 mm x 10 mm sample blocks. If the original area of the samples is not sufficient to be cut into such size, then, conduct the test in accordance with the original shape of the samples. A.4.3 Sample preparation Before the test, at 121 °C, conduct high pressure sterilization of the control samples and the test samples for 20 min. If the test samples cannot endure high temperature and high pressure, irradiate them under UV lamp for at least 30 min, or, use sterile water to rinse them, then, naturally dry them. A.5 Test Procedures A.5.1 Preparation of test solutions Respectively weigh-take (1.0 ± 0.05) g of samples from the control group and the test group; place them into a conical flask. Add 95 mL of PBS that contains 0.1% (volume fraction) of Tween-80; thoroughly mix it up. Then, add 5.0 mL of bacterial suspension. Each time, respectively adopt 3 parallels in the control group and the test group. A.5.2 Determination of initial bacterial concentration in control group Before oscillation, take a proper amount of sample solution in the control group. Through proper dilution, select an appropriate dilution ratio. Pour the panel. At (37 ± 1) °C, culture for 24 h ~ 48 h, then, count it. A.5.3 Oscillating culture Place the conical flask of the control group and the test group in an oscillating incubator. At (37 ± 1) °C and 150 r/min, culture for 24 h ~ 48 h. A.5.4 Recycling After oscillating culture of the control group and the test group completes, respectively Appendix B (Normative) Eliminating Bacterial Test Method B.1 Scope This Method is applicable to test dish washers’ eliminating bacterial function of bacteria-contaminated tableware. B.2 Method Overview Put a coating of microbial suspension on tableware. After drying it, load it into the appliance. Operate the appliance in accordance with the appointed eliminating bacterial program. Record the bacterial count on the bacteria-contaminated tableware before and after the operation of the eliminating bacterial program. Calculate the eliminating bacterial rate and the eliminating bacterial activity. B.3 Test Strains and Instruments B.3.1 Test strains B.3.1.1 Selection of test strains Escherichia coli AS 1.0090 Staphylococcus aureus AS 1.0089 NOTE: in accordance with the requirements of usage, other bacterial strains may also be selected as test strains. All the bacterial strains shall be provided by corresponding national bacterial strain conservation management centers. In addition, the name and classification No. of the test bacterial strains shall be indicated in the report. Laboratory shall safely use test microorganisms in accordance with relevant national stipulations; try to select non-pathogenic or low-pathogenic microorganisms. The various medium components used for strain culture shall comply with the requirements of the bacterial strain conservation management centers. All the utensils and materials that involve microbial operation shall be sterilized in advance. Moist heat sterilization (121 °C, 20 min) is preferred here. B.3.1.2 Conditions of culture Pressure steam sterilizer Commonly used instruments in the laboratory, such as: plates, test tubes, pipettes, inoculation rings and alcohol lamps, etc. B.4 Test Requirements B.4.1 Test conditions Test conditions shall comply with the requirements in Chapter 5 in GB/T 20290-2006. B.4.2 Environmental requirements In order to avoid environmental pollution, the process of loading contaminated tableware into the dish washer shall be conducted in Level-2 biosafety laboratory (BSL- 2, with cleanliness level: 100,000). B.4.3 Preparation before test Dish washer shall be installed in accordance with the manufacturer’s requirements and put into trial operation. The specification and loading method of tableware for tests shall comply with the requirements in Appendix A in GB/T .......Source: https://www.ChineseStandard.net/PDF.aspx/QBT5133-2017 |