GB xxxx_ xxxx  
 
 
 ICS  03.080.01 
Y60 
 
 
 
 
 
 
National Standard of the People s’ 
Republic of China  
 
 
GB  XXXX -20XX  
 
 
 
 
 
 
 
 
 
 
 
Antibacterial and cleaning function s of 
household and similar electrical appliances  
Particular requirements for material s 
 
 
 
 
(Report for approval)  
 
 
 
 
 
 
 
 
 
 
 
 
 
Issued on xx.xx.xxxx                       Implemented from xx.xx.xxxx  
 
 
Issued by  
The General Administration of Quality Supervision, Inspection, and Quarantine  
and 
The State Standardization Administration Committee of the People's Republic of  China  GB xxxx_ xxxx  
 
 
 
 
 
 
Contents  
 
 
 
Introduction  II 
1 Scope  1 
2 Regulatory references  1 
3 Terms and definitions  1 
4 Evaluation requirements  1 
5 Technical requirements  1  
 
Appendix A (Regulatory) Antibacterial function test method 1 (film 
sticking method) and result ev aluation  2  
 
Appendix B (Regulatory) Antibacterial function test method 2 
(absorption method) and result evaluation  5  
 
Appendix C (Regulatory) A ntifungal  function test method 3 (absorption 
method) and result evaluation  7   
 
Appendix D (documental) Antibac terial parts of household and similar 
electrical appliances  10 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
I 
 GB xxxx_ xxxx  
 
 
 
 
 
 
 
 
 
 
Introduction  
 
 
 
All the technical contents of this part are mandatory.  
GB 21551.1 -2008 “General Requirements for Antibacterial and Cleaning Functio ns for 
Household and Similar Electrical Appliances” comprises several sections, including 
Section 1 for general requirements and other sections for special requirements.  
This section is section xx of GB 21551. This section should be used in conjunction wit h 
GB 21551.1 -2008 “General Requirement for Antibacterial and Cleaning Functions for 
Household and Similar Electrical Appliances” . 
Appendi ces A, B and C of this section are Regulatory while Appendix D is documental.  
This section was proposed by the China  National Light Industry Association.  
This section is under the centralized management of the Household Electric Appliances 
of National Technical Committee (SAC/TC46).  
Drafting unit for this section:  
Main drafters for this section:  
This section is being publ icly issued for the first time.   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 II GB xxxx_ xxxx  
 
 
 
 
Antibacterial and cleaning function s for household and 
similar electrical appliances  
 
Particular requirements for material s 
 
 
1 Scope  
 
This section  specifies the antibacterial a nd antifungal (hereinafter referred to as 
antibacterial) function test method s and result s evaluation of antibacterial 
materials and components used in household and similar electric appliances 
(hereinafter referred to as household electric appliances) . 
These metho ds are applicable as an antibacterial function test method and 
result evaluation for antibacterial materials and relevant antibacterial 
components used in household electric al appliances.  
 
2 Regulatory references  
 
This section incorporates provis ions referred to in the following documents. No 
dated references and all their subsequent revisions (excluding any corrigenda) 
or revised editions shall be applicable to this section. However, parties to an 
agreement reached according to this section are e ncouraged to discuss the 
possibility of using the latest version of these references. The latest edition of 
any undated references shall be applied to this section.   
 
GB/T 4789.2  Microbiological food hygiene examination : Aerobic  bacterial count  
detection  
 
GB1948 9 General requirements for laboratory biological safety 
(Disinfection technical specifications)  
 (Ministry of Public Health, 2002  edition )  
 
 
3 Terms and definitions  
See General requirements.  
 
 
4 Evaluation requirements  
 
Antibacterial materials:  Antibacterial rate 90%, in accord ance  with 
the requirements of Appendix A2.3 of this 
section ; 
 
Antifungal materials:  Antifungal class 1 or 0; 
 
Antibacterial/antifungal materials:  Antibacterial rate 90% and antifungal class 
1 or 0. 
 
5 Technical requirements  
 
5.1 Test method and result classification  GB xxxx_ xxxx  
 
 
 
Depending on the materials used in household appliances and their function and 
results, the test method s and result evaluation s can be classified as follows:   
 
5.1.1 Appendix A  Antibacterial function test meth od 1 (film sticking method) and 
result evaluation: applicable to non -water absorptive products and coating s with 
a certain area and antibacterial function.  
 
5.1.2 Appendix B Antibacterial function test method 2 ( absorption method) and 
result evaluation: W ater absorptive antibacterial components made of nonwoven 
fabrics, fabrics, foam, powder and microporous materials.   
 
5.1.3 Appendix C A ntifungal  function test method 3 and result evaluation: 
Applicable to household appliances and components with a ntifung al function s. 
 
5.2 Function classification of materials  
Classified according to the antibacterial or a ntifungal effectiveness of materials:  
 
5.2.1 Materials with antibacterial function: In accordance  with Appendix A or B 
while also meeting the safety  requ irements ; 
 
5.2.2 Materials with antifungal function: In accord ance  with Appendix C.  
 
 GB xxxx_ xxxx  
 
 
 
 
Appendix A (Regulatory)  
Antibacterial function test method 1 (film sticking method) 
and result evaluation  
 
 
A 1 Test specimen requirements  
  
A 1.1 Test specimen    
Specimens to be tested and comprising antibacterial components or prepared 
with the same material and process, (50 ±2)mm  x(50±2)mm in size or 
appropriate to the area to be tested and no less than 1600mm2.    
 
A 1.2 Control specimen    
Master specimens of s anitary level and high density polyethylen e (HDPE ), 
injection  moulded  with a size of (50±2)mm ×(50±2)mm and a thickness no 
greater than 5mm.  
 
A 1.3 Covered film for test   
Polyethylene film with a thickness of 0.05mm -0.10mm and a size of  (40±2) mm 
× (40±2) mm. 
 
A 2 Test principle  
In this method, quantitative bacteria are vaccinated on test and control 
specimens and allow the bacteria to contact evenly with the specimens by using 
the film sticking method, and after culturing for  (24±1) hours, the survival 
numbe r of bacteria  is measured and  compare d with control specimens to 
calculate the antibacterial rate of test specimens.  
 
A 3 Test environment  
In the test , aseptic technique s must be used and the laboratory environment 
must conform to GB19489 “General requirem ents for laboratory biological 
safety".  
 
A 4 S trains, material s, apparatus and equipment  
 
A 4.1 Test bacteria  
 
a) Staphylococcus aureus AS 1.89 , equivalent to ATCC 6538p  
b) Escherichia coli AS 1.90  
Note: In accordance with the requirements for household appliances, other 
strains may also be used as test bacteria, but these strains must be provided by  
a relevant strain storage and management centre  and the type and classification 
no. of the bacteria used for test must be reported.  
 
A 4.2 Materials  
Alcohol , medical class ; 
Nutrient broth culture media (NB); Biochemical reagent:  
Nutrient agar culture media (NA); Biochemical reagent : GB xxxx_ xxxx  
 
 
Eluant ; 
Inoculated culture solution  
 
A 4.3 Apparatus and equipment  
Biochemical incubator  Temperature control accuracy ±1°C 
Refrigerator  5°C - 10°C 
Ultra clean table (class 100) or biological safety cabinet  
Electric heating dry box  Room temperature 200°C 
Pressure steam  sterilis er   
Plate  
Test tube  
Transfer pipet te (accuracy 0.01ml)  
Inoculating loop  
Alcohol burner  
 
A 5 Test prepara tion 
 
A 5.1 Preparation of test specimens  
The specimen s shall be cut from househ old appliances and components. I f a 
specimen cannot be prepared to the specified size, it should be ensured that the 
surface area of the specimen conforms to the cover of cover ing film as required 
by A 1.3.  
Note: If it is difficult to directly collect test specimens due to a limit in the product 
shape, test specimens manufactured with a material or process similar to the 
product can be used . 
 
A 5.2 Preparation of nutrient broth culture  media  (NB)  
Beef extract  5.0g 
Peptone  10.0g  
Sodium chloride  5.0g 
 
Preparation method: Take the above components and place into distilled water, 
and after heat ing, dissolv e, and adjust with 0.1mol/L NaOH to make the solution 
with a pH value of  7.07.2 after s terilis ation . The solution is then separately 
loaded and s terilis ed in a pressure steam s terilis er at a temperature of 121 °C for 
20min.   
 
A 5.3 Preparation of nutrient agar culture media  (NA)  
Beef extract  5.0g 
Peptone  10.0g  
Sodium chloride  5.0g   
Agar  15.0g  
 
Preparation method: Remove the agar and place the other components into 
distilled water, and after adjust ing with 0.1mol/L NaOH solution and s terilising  
with a pH value of 7.07.2, place the agar into the solution, and after dissol ving 
this in the solution, place the solution separately in a pressure steam s terilis er  
and sterilise at a temperature of 121 °C for 20min.    
 GB xxxx_ xxxx  
 
 
A 5.4 Preparation of elu ant 
Taking 0.80% NaCl physiological saline, added with surface -active agent tween -
80 with a volume  fraction 1/1000 physiological saline, adjusted with 0.1 mol/L 
NaOH or 0.1 mol/L HCl to give the solution a pH value of 7.0 7.2 after 
sterilis ation,  place the solution separately in a pressure steam steriliser and 
sterilise at a temperature of 121 °C for 20min . 
 
A 5.5 Preparation of inoculated culture solution  
The inoculated culture solution is prepared with physiological salin e solution of 
nutrient broth culture media  (NB) with densi ties of 0.2% and 0.2% 1% 
respectively , cultured by Escherichia coli and staphylococcus aureus.  In order to 
facilitate bacteria dispers ion, a little surface -active agent tween -80 can be added. 
After regulat ing with 0.1 mol/L NaOH or 0.1 mol/L HCl solution and after its pH 
value reache s 7.07.2, the inoculated culture solution can be separately loaded 
and sterilis ed in a pressure steam s terilis er at a temperature of 121 °C for 20min.   
 
A 5.6 Storage of strains  
Vaccinate master strains on a nutrient agar culture media (NA) incline , and 
culture for 24 hours at a temperature of (37±1 )°C, maintain as slope preserved 
bacteria at a temperature of 5°C10°C (for a period not exceeding a month).   
 
A 5.7 Activatio n of strains  
Transfer the slope preserved bacteria onto a nutrient agar culture media (NA) 
and culture at a temperature of (37±1 )°C for (24±1 ) hours every day, for a period 
not exceeding 2 weeks. In the test, fresh bacterial culture of 3 14 generation 
transmitted within 24 hours should be used.  
 
A 5.8 Preparation of bacterial suspensions  
Scrape 1 -2 rings of fresh bacteria from the fresh culture mentioned in A 5.7 with 
an inoculating loop and prepare in turn a dilution of 10 times gradient as 
bacterial solut ion for the test by selecting a bacterial solution with a density of 
5.0×105cfu/mL 10.0×105cfu/mL in accordance with the operation method 
described in GB/T 4789.2 “ Microbiological examination of food hygiene  - 
Detection of aerobic bacterial count”.  
 
A 6 Test steps  
 
A 6.1 Article sterilis ation: Before the test, all the cover film s, test  specimens and 
control specimens must be immersed in 70% ethanol solution for 1 min and then 
washed with sterile water and dried naturally. Specimens which are un suitable 
for treatment  with disinfectant  can be washed directly with sterile water. Other 
appliances used in the laboratory  can be s terilis ed using the high temperature 
damp  heat or dry heat method.    
 
A 6.2 Place the test and control specimens in a s terilis ed plate;  
 
A 6.3 Take 0.2mL test bacterial suspension and put drops of it on the test and GB xxxx_ xxxx  
 
 
 
   control specimens . Three horizontal tests shall be conducted for each group of 
specimens . 
 
A 6.4 Pick up  the cover films successively with a s terilis ed forceps and place 
them separately on the test specimens  and control specimens  on plates, spread 
them to ensure that the bacterial solution evenly contact s with the specimens , 
put on the plate  covers  and culture at a temperature of (37±1 )°C and a humidity  
of RH>90% for (24±1) hours.       
 
A 6.5 Remove the cultured specimens , after adding 20mL eluant separate ly, 
wash  the test specimens  and control specimens  repeatedly , and then , after 
shaking well, vaccinate the diluted elu ant of a certain gradient into nutrient agar 
culture media  (NA)  and culture at a temperature of (37±1 )°C for 24h - 48h hours, 
and finally perform a plate count and determine the viable count in the eluant  
according to GB/T 4789.2  “Microbiological examination of food hygiene  - 
Detection of aerobic bacterial count” . 
 
A7 Test data processing and result evaluation  
 
A 7.1 The test result s should  conform to the following requirements;  the result 
shall otherwise be invalid:  
 
a) The viable count of the three horizontal specimens  in the control group should 
meet the following requirements:  
 
Max. log – min. Log 
---------------------------   < 0.2 
Average log  
 
b) The viable count actually recovered from control specimens  should not lower 
than 1.0×104cfu/pc.   
 
 
A 7.2 Calculation formula of antibacterial rate:   
 
 
 
 
Where:  
  
R  Antibacterial rate (%)  
A  Average bacterial count recovered from test specimens (cfu/pc).  
B  Average bacterial count recovered from blank control specimens (cfu/pc).  
 
A 7.3 Test result evaluation  
Antibacterial rate > 90% shall be evaluated as effectiv e in anti -bacteria l action .  
 
 
 
 
 GB xxxx_ xxxx  
 
 
 
 
 GB xxxx_ xxxx  
 
 
 
 
Appendix B (Regulatory)  
Antibacterial function test method 2 (absorption method) and 
result evaluation  
 
B 1 Requirements for test specimens  
 
B 1.1 Test specimen s 
Directly cut from s terilis ed samples for test ing.   
 
B 1.2 Control specimen s  
Directly cut from 50g/m2  comm on polypropylene non -woven fabrics.   
 
B 2 Test principle  
In this method, test bacteria are vaccinated on test specimens and control 
specimens and after culture, the residual viable bacteria are eluted to  calculate 
the antibacterial rate of specimens according to viable count.   
 
B 3 Test environment  
In the test, an aseptic technique must be used and the laboratory environment 
must conform to GB 19489 “General requirements for laboratory biological 
safety" . 
 
B 4 Test bacteria, material, apparatus and equipment  
B 4.1 Test bacteria   
a)  Staphylococcus aureus AS 1. 89, equ ivalent to ATCC 6538p  
b)  Esche richia coli AS 1.90 
 
Note: In accordance with the requirements for household appliances, other 
strains can also be used as test bacteria, but these strains should be provided by 
an appropriate strain storage and management centre  and the type and 
classification no. of the bacteria used for the test must be reported.  
 
B 4.2 Materials  
Nutrient broth culture medi a (NB)  
Nutrient agar culture media  (NA)  
Cold physiological saline  density  0.85%, temperature  0°C - 4°C 
Phosphate buffer  PBS, 0.03mol/L, PH value 7. 2 - 7.4 
 
B 4.3 Apparatus and equipment  
Biochemical incubator  Temperature control accuracy ±1°C 
Refrigerator  5°C - 10°C 
Ultra clean table (class 100) or biological safety cabinet  
Electric heating dry box  Temperature: 200°C 
Pressure steam s terilis er  GB xxxx_ xxxx  
 
 
Conical flask or wide mouthed bottle  250ml  
Test tube and transfer pipet te (accuracy ±0.01ml) 
Inoculating loop  
Alcohol burner  
Shaker (including 200rpm) 
 
B 5 Test preparation  
 
B 5.1 Pre -culture of bacteria  
Vaccinate bacteria kept according to B 4.1 with a n inoculating loop into NB and 
culture at a temperature of (37+1)°C for (24+2) hours.  
 
B 5.2 Preparation of bacte rial suspensions  
Shake the culture of test bacteria pre -cultured according to the steps in B 5.1 
and allow to settle  for 15min  - 20min , then dilute with cold physiological saline to 
5.0×105 cfu/ml  - 10.0×105 cfu/ml to obtain bacterial suspensions. If the 
specimens are poor in hydrophilism, an additional 0.05% (volume) tween -80 can 
be added  to the bacterial solution .  
 
B 5.3 Phosphate buffer  
 
Disodium hydrogen phosphate  2.83g 
Potassium  dihydrogen phosphate  1.36g 
 
Preparation method: Take the above components  and place in 1000ml distilled 
water, and after these are completely dissolved, adjust with 0.1 mol/L NaOH or 
0.1mol/L HCl to make their pH value up to 7.0 - 7.2; after s terilis ation, the 
solutions are sterilis ed in a pressure steam sterilis er at a temperat ure of 121°C 
for 20min.    
 
B 5.4 Preparation of specimen s 
 
The number of test specimens and control specimens are dependent o n the 
material type and the quality of the specimens , and it is generally advised that the 
bacterial solution does not overflow aft er (1.0+0.1) ml has been absorbed. Round 
specimens with a diameter of 500mm are usually used, and the number of 
specimens used must be recorded.  
 
 
B 5.5 Article s terilis ation  
 
High pressure steam s terilis ation, clearance steam s terilis ation or other form s can 
be selected for the sterilisation of specimens dependent on the different materials. 
The sterilis ation form selected should not however affect the antibacterial function 
or affect the test result and should be indicated in the report. High temperatur e 
damp -heat or dry heat s terilis ation method s can be used for other appliances 
used in the test .  
 
 GB xxxx_ xxxx  
 
 
B 6 Test steps  
 
B 6.1 Specimen s  
Place the test specimens and control specimens into 250ml asep tic conical flasks 
or wide mouthed bottles , with  each group having 3 horizontal specimens.  
 
B 6.2 Vaccination  
Absorb the bacterial suspensions  (1.0±0.1) ml prepared in B 5.2 with a transfer 
pipette and drop them separately on to the test specimens and control specimens, 
ensuring that the bacterial solution is disper sed evenly and does not contact the 
wall of the bottles, then tightly seal using stoppers/caps to prevent the solution 
from evaporati ng. 
 
B 6.3 Standing culture  
After vaccination, the specimens must be kept still to culture at a temperature of 
(37±1)°C for 18h - 24 hours.  
 
B 6.4 Elution  
After standing to culture, the bottles filled with specimen must be separately 
added with 100ml phosphate buffer, kept still for 5min and placed on a shaker to 
be shaken for 1min at a rotation speed of 200rpm. The solution  is then diluted in 
gradients to 10 -2 and poured onto a flat plate of nutrient agar culture media , and 
the viable count in the eluant  measured according to GB/T 
4789.2  ”Microbiological examination of food hygiene  -Detection of aerobic 
bacterial count”.      
 
B 7 Test data processing and result evaluation  
 
B 7.1 The viable count actually recovered from the standing culture of control 
specimens should be over 1.0  - 104cfu/mL, otherwise the test is invalid.  
 
B 7.2 Calculation formula of antibacterial rate:   
 
 
 
 
 
 
Where:  
R  Antibacterial rate  (%); 
A  Average recovered bacterial count of test specimens (cfu/pc).  
B  Average bacterial count recovered from control specimens (cfu/pc).  
 
B 7.3 Test result evaluation   
Antibacterial rat e > 90% shall be evaluated as effective in terms of anti-bacteria l 
action .  
 
 
 
 
 
 
 
 GB xxxx_ xxxx  
 
 
Appendix C (Regulatory)  
Antibacterial function test method 3 and result evaluation  
 
 
C 1 Test specimen requirements  
 
C 1.1 Test specimen  
Made of antibacterial materials or cut from a sample.   
 
C 1.2 Control specim en 
Moulded  of sanitary level high pressure polyethylene through injection , 
(50±2)mm ×(50±2)mm  in size . 
 
C 1.3 Negative control specimen  
25mm ×25mm asep tic filter paper.  
 
C 2 Test principle   
In this method, a certain spore suspension is injected on to test specimens and 
culture media and the antibacterial function of materials (components) used in 
household appliances through direct observation of the mould growing degree.  
 
C 3 Test environment  
In the test, an aseptic technique must be adopted and the labor atory 
environment must conform to GB19489 “General requirements for laboratory 
biological safety".  
 
C 4 Strain s, material s, apparatus and equipment  
 
C 4.1 Test strains  
 
No. Name  Number of bacterium  
1 Aspergillus niger  AS 3.4463, equal to ATCC 6275  
2 Aspergillus terreus  AS 3.3935  
3 Paecilomyces Varioti  AS 3.4253  
4 Penicillium funicolosum  AS 3.3875  
5 Aureobasium Pullulans  AS 3.3984  
6 Chaetoomium globsum  AS 3.4254  
 
Note: In accordance with the requirements for household appliances, other 
strains can a lso be used as test bacteria, but these strains must be provided by 
an appropriate strain storage and management centre  and the type and 
classification no. of the bacteria used for the test must be reported.  
 
C 4.2 Materials  
Alcohol  Medical class  
Eluant  
Improved Czapek’s liquid culture media  Biochemical reagent improved  
Czapek’s liquid agar culture media  Biochemical reagent   
Potato -dextrose agar culture media   Biochemical reagent   
 
C 4.3 Apparatus and equipment  
Constant temperature and constant h umidity incubator (28 ºC ±1), relative GB xxxx_ xxxx  
 
 
humidity  RH90%  
Refri gerator  5°C - 10°C 
Ultra clean table (class 100) or biological safety cabinet  
Electric heating dry box  Room temperature 200°C 
Pressure steam s terilis er  
Centrifugal machine  
Biological optical mic roscope  
Blood counting chamber  
Mist sprayer (pouring can)  Atomization pressure 110KPa  
Plate ; 
Test tube ; 
Transfer  pipette;  
Centrifugal tube ; 
Conical flask ; 
Inoculating loop ; 
Alcohol burner  
 
C 5 Test preparation  
 
C 5.1 Preparation of test specime ns 
It is advisable that the specimens with a thickness not larger than 5mm and a 
size of (50 ±2)mm  x (50±2)mm are cut from products themselves.  If the size of 
a test specimen is less than 50mm × 50mm, its control specimen should be 
correspondingly reduced, but the a rea of both the specimens should not be les 
than 400mm2. If it is difficult to prepare a test specimen directly from a product 
due to limitation of the product shape, the test specimen can be made of the 
material and with the process similar to the product .   
 
C 5.2 Preparation of eluant  
A type of moistening agent is selected from tween -80, N-methyltaurine and   
Dioctyl Sodiumsulphosuccinate, prepared into a type of aqueous solution 
containing 0.05%  moistening agent and adjusted to a pH value of 6.0 - 6.5, and 
then s terilis e the solution in a pressure steam s terilis er for 20min at a 
temperature of 121 ºC.  
 
C 5.3 Preparation of i mproved Czapek’s liquid culture media  
Sodium nitrate NaNO3  2.0g  
Potassium dihydrogen phosphate KH2PO4  0.7g  
Dipotassium Hydrogen  Phosphate K2HPO4  0.3g  
Potassium chloride KCl 0.5g  
Magnesium Sul phateMgSO4 ·7H2O 0.5g  
Ferrous sul phateFeSO4 ·7H2O  0.01g  
Sucrose   30g  
 
Preparation method: Take the above components and put them into 1000mL 
0.05% aqueous solution of moistening agent , and after adjusted with 0.1mol/L 
NaOH solution to a pH value 6.0.  - 6.5, the solution is separately loaded and 
sterilis ed in a pressure steam s terilis er for 20min at a temperature of 121 ºC.   
 
 GB xxxx_ xxxx  
 
 
C 5.4 Preparation of improved Czapek’s liquid agar culture m edia 
Take 1000mL improved Czapek’s liquid agar culture media, added with 15g 
tween, heated and adjusted with 0.1mol/LNaOH to a pH value of 6.0.  - 6.5, then 
the solution is separately loaded and s terilis ed in a pressure steam s terilis er at a 
temperature of 121ºC for 20min.    
 
C 5.5 Preparation of Potato -dextrose agar culture media PDA 
Potatoes are washed clean, peeled and cut into small lumps. Take 200g of cut 
potatoes, added with 1000m L distilled water, heated and boiled for 1 hour. Then 
the solution is fi ltered with two layers of gauze, added with distilled water to 
1000mL, and again added with 20g glucose and 20g tween. There after, adjust 
the solution with 0.1mol/L NaOH to a pH value of 6.0  - 6.5 and s terilis e it in a 
pressure steam s terilis er for 20min at a temperature of 121 ºC.  
 
C 5.6 Storage of strains  
Vaccinate master strains on a Potato -dextrose agar culture media  slope , and 
cultured for 7 -14 days at a temperature of 28 ºC - 30ºC, keep them as preserved 
bacteria at a temperature of 5ºC - 10ºC (not exceeding 4 months).   
 
C 5.7 Activation of strains  
Vaccinate the preserved bacteria in a slant culture medium test tube and 
cultured for 7  - 14 days to generate a number of spores. The cotton stopper of 
the test tube should not be taken off before spore suspensions are prepared. A 
tube of spores can be used only once for the preparation of spore suspension, 
and each time sp ore suspension is prepared, newly cultured fungi spores should 
be used.   
 
C 5.8 Preparation of spore suspension  
Add a little sterile distilled water in the above mentioned PDA slant culture media, 
and slightly scrape off the fresh fungi spores of the sur face of the culture media. 
Put the spore suspension in a 250mL conical flask and pour 40mL eluant  in the 
flask.    
Add 10  - 15 glass beads with a diameter of 5mm into the conical flask and mix 
them with the spores, then after closing  the stopper, shake the clustered spores 
apart and filter the solution with a single layer o f gauze to remove the hypha. Fill 
the solution into a centrifuge tube for s terilis ation and separate the precipitated 
spores and remove the clear supernatant liquid. Add again 40mL eluant  and 
repeat the centrifugation 3 times.  
Dilute the spore suspension with i mproved Czapek’s liquid culture media, count 
the spores with a blood counting chamber to prepare a fungi spore suspension  
with a density of  (0.8 - 1.2) x 106spores/mL.  
All the 6 typ es of fungi are prepared into spore suspension, the 6 types of spore 
suspensions of equal quantity are mixed together and oscillated to disperse 
them evenly.   The mixed spore suspension should be used within 24 hours 
and if not, it should be kept at a temperature of 3 ºC - 7ºC and used within 4 days.  
 
C 5.9 Preparation of plate culture media  
Pour the i mproved Czapek’s liquid culture media into a plate with a thi ckness of 
3mm  - 6mm and kept for use in the future (within 48 hours).  
 
C 5.10 Control of fungi activity    
Spread a negative control specimen ( asepsis filter paper) on a plate culture 
medium and inject spore suspension with a mist sprayer full of fresh mix ed GB xxxx_ xxxx  
 
 
spore suspension evenly on the culture medium and filter paper.  
After culture for 7 days at a temperature of 28ºC ±1and over a relative 
humidity of 90±5% RH, the bacteria on the filter paper should grow 
significantly, otherwise, the test will be inv alid and the spore suspension should 
be re -prepared.  
 
 
C 6 Test steps    
 
C 6.1 Article s terilis ation: Before test, the surface of test samples and control 
samples should be rubbed with disinfectant (70%  ethanol solution) for 1 min and 
then washed with st erile water and dried naturally. For the samples not suitable 
to be treated with disinfectant, they can be washed directly with sterile water. 
For other appliances used in the test, high temperature dampness -heat or dry 
heat s terilis ation method can be ado pted.  
 
C 6.2 Spread the test specimen and control specimen on a plate culture medium 
and inject the spore suspension evenly on the culture media and specimens. 3 
horizontal specimens should be prepared each for test and control. Culture the 
specimens for 28 days at a temperature of 28ºC ±1 and a relative humidity 
over90±5%RH, and if the fungi growing area on the specimens is larger 
than 10%, the test can be terminated in advance.   
 
C7 Test data processing and result evaluation   
 
C 7.1 Class of fungi growth  
After taking out, th e specimens should be observed immediately and the fungi 
growing area of the control specimens should not less than 10%, otherwise, they 
could not be used as control specimens in the test.   
 
Evaluation of fungi growing class:  
 
Class 0  No growth, i.e. no growth can be observed under a microscope 
(enlarged 50 times);   
 
Class 1  Trace growth, i.e. the growth can be seen with eyes, but the area 
covered by growth is less than 10%;  
 
Class 2  The area covered by growth is less than 30%, but not less than 10% 
(mild growth);  
 
Class 3  The area covered by growth is less than 60%, but not less than 30% 
(middle growth);  
 
Class 4  The area covered by growth is larger than 60% (serious growth).  
 
 
C 7.2 Test result evaluation   
Fungi growth class 1 or 0 can be evaluated as e ffective in anti -bacteria.  
 
 
 GB xxxx_ xxxx  
 
 
 
 
 
 
 
Appendix D (documental)  
 
Contents of antibacterial components of household and similar electric 
appliances  
 
This appendix covers the contents of a part of components of household and 
similar electric appliances with anti bacterial function  
 
 
Name of 
product  Products (components with antibacterial function)  Technical requirements  
Inner liner, door lining, fruit and vegetable box, bottle 
basket, door handle  Antibacterial  Refrigerator  
Door gasket  Antibacterial/fungi  
Wind inlet grid, wind direction plate  Antibacterial  Air conditioner  
Water receiving box, filter net  Antibacterial/fungi  
Top-loading 
washing 
machine  External barrel , internal barrel, wave wheel, water 
inlet tube  Antibacterial/fungi  
Cylinder 
washing 
machine  External barrel , internal barrel, window lining, water 
inlet tube  Antibacterial/fungi  
Plast ic inter liner, door lining, handle, separator, panel  Antibacterial  Disinfector  
Door gasket  Antibacterial/fungi  
Dust catcher  Machine shell, hose component, suction head (long 
head, short head, carpet brush, dust collecting box)  Antibacterial  
Geyser  Switch  and sprayer  Antibacterial  
Microwave oven  Over chamber, door body, door frame, switch , button  Antibacterial  
Plastic inner line, door lining, handle  Antibacterial  Freezer  
Door gasket  Antibacterial/fungi  
Air sterilis ation  
and antitoxicant 
machine  Switch, bottom, panel, internal plastic components  Antibacterial  
Sterilis ation  
Humidifier  Switch, botto m, panel, internal plastic components, 
water storage box  Antibacterial/fungi  
Dishwasher  Plastic inner line, door lining, button (switch), surface 
coating of metal shell  Antibacterial  
Tap switch, external water receiving box, buttons of 
large top cap and power supply   Antibacterial  Drinking water 
machine  Head, seat, inner water basket, outlet tube, outlet tap  Antibacterial/fungi  
Remote 
controller  Buttons, shell  Antibacterial