QB/T 4695-2014Household and similar Pre-filter (English PDF)

4.1 Antibacterial Properties

In terms of dish washers that have antibacterial function, the antibacterial rate of antibacterial components shall not be less than 99.0%; or, the preventing mildew level shall be Level-0 or Level-1.

Antibacterial properties shall merely be evaluated through materials used as utensils.

4.2 Eliminating Bacterial Properties

In terms of dish washers that have eliminating bacterial function, the eliminating bacterial rate shall not be less than 99.9% (namely. eliminating bacterial activity shall not be less than 3.0).

5.1 Test Environment

Laboratory environment shall comply with relevant requirements in GB 19489.

5.2 Antibacterial Test Method

5.2.1 Non-absorbent antibacterial components which may be made into a certain area shall be tested in accordance with the method described in Appendix A in GB 21551.2-

2010.

5.2.2 Absorbent antibacterial components which may be made into a certain area shall be tested in accordance with the method described in Appendix B in GB 21551.2-2010.

5.2.3 In terms of antibacterial components which have an irregular shape, please refer to Appendix A in this Standard.

5.2.4 Components which have antifungal (mildew-preventing) function may be tested in accordance with the method in Appendix C in GB 21551.2-2010.

5.3 Eliminating Bacterial Test Method

Please refer to Appendix B for eliminating bacterial test method.

6.1 Principle, Requirements and Content of Marking

The principle, requirements and content of marking shall comply with GB 5296.2 and

Appendix A (Normative)

Antibacterial Test Method

A.1 Scope

This Method is applicable to test the antibacterial function of irregularly shaped antibacterial components used by dish washers.

A.2 Method Overview

Place quantitative test sample in quantitative bacterial suspension. Through oscillation, make the test sample and the bacterial suspension thoroughly contact with each other.

After a certain period of oscillating culture, respectively count the bacterial contained in the test group and the control group; calculate the antibacterial rate.

A.3 Test Strains and Instruments

A.3.1 Test strains

A.3.1.1 Selection of test strains

Escherichia coli AS 1.0090

Staphylococcus aureus AS 1.0089

NOTE. in accordance with the requirements of usage, other bacterial strains may also be selected as test strains.

All the bacterial strains shall be provided by corresponding national bacterial strain conservation management centers. In addition, the name and classification No. of the test bacterial strains shall be indicated in the report.

Laboratory shall safely use test microorganisms in accordance with relevant national stipulations; try to select non-pathogenic or low-pathogenic microorganisms.

The various medium components used for strain culture shall comply with the requirements of the bacterial strain conservation management centers.

All the utensils and materials that involve microbial operation shall be sterilized in advance. Moist heat sterilization (121 °C, 20 min) is preferred here.

A.3.1.2 Conditions of culture

A.3.1.2.1 Conditions of strain culture

Commonly used instruments in the laboratory, such as. plates, test tubes, pipettes, inoculation rings and alcohol lamps, etc.

A.4 Sample Requirements and Preparation

A.4.1 Control sample

Medium bleaching medium plain cloth that complies with the requirements in GB/T 411, with (21 ± 2) wraps and (21 ± 2) wefts. Through de-sizing pretreatment, make it into

10 mm x 10 mm sample blocks.

A.4.2 Test sample

Directly cut from test samples which have already received antibacterial treatment. Cut the test samples into 10 mm x 10 mm sample blocks. If the original area of the samples is not sufficient to be cut into such size, then, conduct the test in accordance with the original shape of the samples.

A.4.3 Sample preparation

Before the test, at 121 °C, conduct high pressure sterilization of the control samples and the test samples for 20 min. If the test samples cannot endure high temperature and high pressure, irradiate them under UV lamp for at least 30 min, or, use sterile water to rinse them, then, naturally dry them.

A.5 Test Procedures

A.5.1 Preparation of test solutions

Respectively weigh-take (1.0 ± 0.05) g of samples from the control group and the test group; place them into a conical flask. Add 95 mL of PBS that contains 0.1% (volume fraction) of Tween-80; thoroughly mix it up. Then, add 5.0 mL of bacterial suspension.

Each time, respectively adopt 3 parallels in the control group and the test group.

A.5.2 Determination of initial bacterial concentration in control group

Before oscillation, take a proper amount of sample solution in the control group.

Through proper dilution, select an appropriate dilution ratio. Pour the panel. At (37 ±

1) °C, culture for 24 h ~ 48 h, then, count it.

A.5.3 Oscillating culture

Place the conical flask of the control group and the test group in an oscillating incubator.

At (37 ± 1) °C and 150 r/min, culture for 24 h ~ 48 h.

A.5.4 Recycling

After oscillating culture of the control group and the test group completes, respectively

Appendix B (Normative)

Eliminating Bacterial Test Method

B.1 Scope

This Method is applicable to test dish washers’ eliminating bacterial function of bacteria-contaminated tableware.

B.2 Method Overview

Put a coating of microbial suspension on tableware. After drying it, load it into the appliance. Operate the appliance in accordance with the appointed eliminating bacterial program. Record the bacterial count on the bacteria-contaminated tableware before and after the operation of the eliminating bacterial program. Calculate the eliminating bacterial rate and the eliminating bacterial activity.

B.3 Test Strains and Instruments

B.3.1 Test strains

B.3.1.1 Selection of test strains

Escherichia coli AS 1.0090

Staphylococcus aureus AS 1.0089

NOTE. in accordance with the requirements of usage, other bacterial strains may also be selected as test strains.

All the bacterial strains shall be provided by corresponding national bacterial strain conservation management centers. In addition, the name and classification No. of the test bacterial strains shall be indicated in the report.

Laboratory shall safely use test microorganisms in accordance with relevant national stipulations; try to select non-pathogenic or low-pathogenic microorganisms.

The various medium components used for strain culture shall comply with the requirements of the bacterial strain conservation management centers.

All the utensils and materials that involve microbial operation shall be sterilized in advance. Moist heat sterilization (121 °C, 20 min) is preferred here.

B.3.1.2 Conditions of culture

Pressure steam sterilizer

Commonly used instruments in the laboratory, such as. plates, test tubes, pipettes, inoculation rings and alcohol lamps, etc.

B.4 Test Requirements

B.4.1 Test conditions

Test conditions shall comply with the requirements in Chapter 5 in GB/T 20290-2006.

B.4.2 Environmental requirements

In order to avoid environmental pollution, the process of loading contaminated tableware into the dish washer shall be conducted in Level-2 biosafety laboratory (BSL-

2, with cleanliness level. 100,000).

B.4.3 Preparation before test

Dish washer shall be installed in accordance with the manufacturer’s requirements and put into trial operation.

The specification and loading method of tableware for tests shall comply with the requirements in Appendix A in GB/T 20290-2006.

Dish washer to be tested. before test, under no-load state, consecutively operate 2 nominal eliminating bacterial programs. After the operation completes, within 4 h, conduct the eliminating bacterial test. The dish washer shall not add any chemical substances, for example, detergent or rinsing agent.

Tableware. before test, use drying box (160 °C, 2 h) to conduct sterilization of tableware. Wait till the temperature of the tableware decreases to below 37 °C, then, the tableware can be used. Please make sure that there is no residue of additives used in the previous time on the tableware.

B.4.4 Preparation of tableware

Evenly put a coating of test pollutants on 50% place settings. Please refer to Table B.1 for the amount of pollutants coated on each place setting. After the coating of pollutants, at room temperature, dry them for around 1 h. When there is no obvious water stain on the surface, the drying can be stopped. Then, place them with place settings that are not coated with test pollutants in cross arrangement in the dish washer. In the test, the dish washer shall operate under full-load state.

In terms of tableware with only one surface being used, such as plates and cups, when putting a coating of test pollutants on them, reserve a 2 cm space on the edges. In terms of tableware with both surfaces being used, such as knives and forks, when putting a coating of test pollutants on them, merely coat the position being used; leave

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