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.