Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Requirements
5 Test method
  5.1 Principle
  5.2 Materials and reagents
       5.2.1 Test organisms
       5.2.2 Culture media and reagents
  5.3 Apparatus and glassware
       5.3.1 General
       5.3.2 Usual microbiological laboratory equipment and,
             in particular, the following:
  5.4 Preparation of test organism suspensions and product
       test solutions
       5.4.1 Test organism suspensions (test and validation
             suspension)
       5.4.2 Product test solutions
  5.5 Procedure for assessing the fungicidal or yeasticidal
       activity of the product
       5.5.1 General
       5.5.2 Dilution-neutralization method
       5.5.3 Membrane filtration method
  5.6 Experimental data and calculation
       5.6.1 Explanation of terms and abbreviations
       5.6.2 Calculation
  5.7 Verification of methodology
       5.7.1 General
       5.7.2 Control of weighted mean counts
       5.7.3 Basic limits
  5.8 Expression of results and precision
       5.8.1 Reduction
       5.8.2 Control of active and non-active product test
             solution
       5.8.3 Limiting test organism and fungicidal/yeasticidal
             concentration
       5.8.4 Precision, replicates
  5.9 Interpretation of results - conclusion
       5.9.1 General
       5.9.2 Fungicidal activity
       5.9.3 Yeasticidal activity
  5.10 Test report
Annex A (informative) Referenced strains in national collections
Annex B (informative) Suitable neutralizers and rinsing liquids
Annex C (informative) Graphical representation of test procedures
Annex D (informative) Example of a typical test report
Annex E (informative) Precision of the test result
Annex F (informative) Information on the application and
                      interpretation of European Standards on
                      chemical disinfectants and antiseptics
Bibliography