SN/T 3229-2012 in English

ABOLISHED

Evaluation of bactericidal activity of disinfection and antisepsis in food

Issued on:2012-10-23
Implemented on:2013-05-01
File Format:PDF
Delivery:Via email within 5 business days

Price(USD)： $880.00
$854.00

Standard No:	SN/T 3229-2012
Document status:	ABOLISHED
Title in English:	Evaluation of bactericidal activity of disinfection and antisepsis in food
Title in Chinese:	食品消毒剂和防腐剂杀菌效果评价方法
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 5 business days
Issued on:	2012-10-23
Implemented on:	2013-05-01
Professional Classification:	SN-Import&Export Inspection
Related Keywords:	bactericidal activity bactericidal effect bactericidal efficacy food scopethis standard bactericidal
Related Topics:	sterilization fungicide and that Bactericides and preservatives Bactericidal preservative series Bactericides Preservatives Canned Food Preservatives Salt Evaluation sn/t+3367-2012 kill sn/t3367-2012 Preservative n3 antibacterial Bactericide system antiseptic disinfectant fungicide Evaluation fruit fungus Preservative Formula Preservatives and Bactericides Food preservation and sterilization food preservative bacteria Food preservative experiment high-efficiency disinfectant What are the high-efficiency disinfectants? photosensitizer effect Bactericidal preservatives Antiseptic and Sterilization Food preservation method Canned Food Preservatives Bactericidal effect Bactericides in Cosmetics do not eat preservatives preservatives and fungicides Bactericidal effect Neutralizer Disinfectant Performance Evaluation Method Disinfectant Performance Evaluation Method Food preservative effect Evaluation Measurement Effect Evaluation What are food preservatives Disinfectant Food sterilization method Alcohol sterilization effect disinfection and Product label preservatives food defense agent Antiseptics Bactericides Preservatives Preservative effect Preservatives and Food Preservatives Food preservation method chemical food preservatives Chemical name of food preservative Preservatives used in food There are several methods of disinfection Medical Disinfectant food preservation rank How to use food preservatives Preservative detection method Biguanide fungicide Bactericidal effect method Preservative detection method Food Sterilization Preservatives chemical disinfection effect What are the antiseptics This preservative preservative effect preservative Disinfection and sterilization equipment Method for evaluating the sterilization effect of disinfection instruments Fungicide silence Food workshop disinfection Can disinfectant products eliminate ointments? Methods for testing the disinfection effect of fungicides Test method for effectiveness of cleaning and disinfection of food contact surfaces Activity evaluation of fungicides How to disinfect applicator rods Evaluation of method comparison results How to measure potency Methods for determination of preservatives in food Matrix effect evaluation method UV disinfection effect evaluation method What are the methods for detecting preservatives? Methods to eliminate solvent effects Toxaphene reviews

Scope

This standard specifies the test methods and basic requirements for the bactericidal effect of chemical disinfectants and antiseptics products that form uniform, physically stable solutions in hard water. This standard is applicable to the evaluation of the bactericidal effect of chemical disinfectants and preservative products for food. It can also be used as a reference for the evaluation of the bactericidal effect of chemical disinfectants and preservative products used in industry, households and public places. This standard does not apply to the evaluation of the bactericidal efficacy of chemical disinfectants and antiseptic products used for medical purposes and for the disinfection of living tissues other than hands.

More samples: QC/T 942-2021 DL/T 368-2010 NB/T 47013.2-2015

Sample only — not a preview of SN/T 3229-2012

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