August 27, 2019
August 2019 has seen the release of the new version of EN 13697 replacing the current 2015 version. For some this has been a highly anticipated standard as key technical changes have changed the way the test is carried out and have improved its reliability as a method. The 2015 version implemented different interfering substances, and these were later found to have an overwhelming affect on a select few active substances, most notably QUATS (quaternary ammonium compounds) were markedly impeded by this change, this interfering substance has been removed in the 2019 version.
The technical changes involved in the removal of the problematic interfering substance has caused significant changes from all previous versions of the method and therefore, has led to need to retest a select amount of data as stated in the forward of the new method.
“Data from the latest EN 13697 are still valid with the exception of: — Pseudomonas aeruginosa and Candida albicans under clean conditions.” – EN 13697:2019 European foreword
This statement means that any previous EN 13697 testing for both the organisms listed will require retesting.
Companies placing products on the market subject to BPR regulations, will be required to submit data under this new method for a minimum of the two listed organisms in the stated conditions, even if previous data has been produced for the product in question.
Products currently submitted into the review process may be subjected to requests for this data and products not currently submitted for BPR will require it going forward. This test is also key to the E. Coli guidelines and EHO’s may request the updated data for use in catering areas.
MSL can provide the required retesting under the new EN 13697:2019 standard and no matter who carried out your previous testing, we are able to offer significantly discounted rates for retests with an average 2-week turnaround time from receipt of the product.
Contact us today to request your retests or to learn more about these changes and your requirements going forward.
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