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. 2007 Aug 24;73(20):6370–6377. doi: 10.1128/AEM.00974-07

FIG. 1.

FIG. 1.

Inactivation of Bacillus anthracis spores with peroxyacetic acid. Strains 7702, ANR-1, and 9131 were suspended in water, 10% flour paste, whole milk, and 50% egg yolk emulsion. Suspensions were dried onto stainless-steel coupons for 1 h and then exposed to peroxyacetic acid solutions for 10 min.