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DIN EN 1276

Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic and institutional areas - Test method and requirements (phase 2, step 1)

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Organization:	DIN
Publication Date:	1 January 2010
Status:	inactive
Page Count:	48
ICS Code (Chemicals for industrial and domestic disinfection purposes):	71.100.35

Document History

DIN EN 1276

November 1, 2019

Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic and institutional areas - Test method and requirements (phase 2, step 1)

A description is not available for this item.

DIN EN 1276

June 1, 2018

Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic and institutional areas - Test method and requirements (phase 2, step 1); German and English version prEN 1276:2018

A description is not available for this item.

DIN EN 1276

November 1, 2010

Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic and institutional areas - Test method and requirements (phase 2, step 1); Corrigendum 1 to English translation of DIN EN 1276:2010-01

A description is not available for this item.

DIN EN 1276

January 1, 2010

Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic and institutional areas - Test method and requirements (phase 2, step 1)

A description is not available for this item.

DIN EN 1276

August 1, 1997

Quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic, and institutional areas - Test method and requirements (phase 2, step 1)

A description is not available for this item.

References