Efficacy against bacterial spores.
For proving sporicidal efficacy, standards require in vitro tests (quantitative suspension tests; in the EN referred to as phase 2/step 1).
To date, the only European test method is designated for the food industry (EN 13704). However, there are several national methods, e.g. in Germany the standard methods of the German Society for Hygiene and Microbiology (DGHM), in France the norms of the Association Française de Normalisation (AFNOR), and in the US the methods of the American Society for Testing and Materials (ASTM).
Test organisms for the sporicidal spectrum of activity:
Spores of Bacillus subtilis; if required, also of Bacillus cereus and Clostridium sporogenes respectively
Where applicable and depending on the application area (e.g. instruments, surfaces, etc.), there are practicable test methods available as well (in the EN referred to as phase 2/step 2).