Disinfectant testing

Disinfectant testing is key to the production of safe and wholesome foods. We provide advice and testing of disinfectants and cleaning materials.

Contact us

Before you Send please insert the same letters and numbers you see in this image captcha_image into this box: (this helps us fight spam)

When you click on the Send button you will be deemed to have accepted our terms and conditions

You may also be interested in


Disinfectants should reduce levels of pathogens so that they do not cause disease, and reduce spoilage organism to minimise product contamination.

There are specific standards for laboratory testing of disinfection claims – such as the EN methods used in Europe. The method chosen depends on where and how the disinfectants are used and the specific target micro-organisms. All are tested in a 3 phase process - with each successive phase simulating in-use conditions more closely.

Phase 1 tests the formulation's active ingredients individually. Each ingredient is diluted in sterile distilled water; micro-organisms are added, and the reduction in microbial count in a given time is calculated.

Phase 2 testing is on disinfectant formulations as sold. Phase 2 Step 1 tests use aqueous suspensions, a wider range of test organisms and an interfering substance to simulate typical dirt the formulation will encounter.

Phase 2 step 2 tests are carrier tests in which micro–organisms with interfering substance are dried on to stainless steel discs, and the disinfectant formulations then tested.

In both steps 1 and 2, the reduction in microbial count in a given time is determined.

Phase 3 tests are field trials.

These validate the disinfectant in real life situations. They are normally performed over a number of weeks. The number of micro–organisms present on surfaces can be determined before cleaning, after cleaning and after disinfection.

Results can be compared to ascertain whether there is a reduction at each stage of the clean, and to compare the effects of the trial disinfectant with an existing product.

More on Analysis and testing

Sample testing in laboratory

Selecting the right method or test kit for your food allergen testing

With so many different food allergen tests available, it can be daunting to select the most appropriate option. We can help you.

Consumer eating something with a bad taste

Identification of foreign bodies

Analytical methods and identification strategies involved in investigating foreign bodies, key considerations for typical foreign body categories, and how kn...


Are you getting the ingredients you paid for?

For more on analysis and testing, including rapid turnaround for urgent testing, visit our service pages.

Dry foods in bowls on table

Accelerated shelf-life testing of food and beverage products

Here we outline the services we offer in this area, signpost other useful tools, and unpack some of the key considerations and limitations for conducting acc...

Setting a shelf life for ambient food

Setting shelf-life for ambient food and beverage products

Exploring shelf-life limiting quality parameters and considerations for setting a ‘best before’ date for ambient goods

plant-based meat-alternative foods

Creating the texture that consumers want from plant-based alternatives to meat

Food microstructure affects texture and sensory perception. We can use information from imaging microstructure, alongside texture analysis and consumer insig...

Contact an expert