TABLE 2.

Inactivation models for Bacillus anthracis spores using a 10-min static liquid treatment^a

Antimicrobial agent	Food residueb	Temp (°C)	Model parameterc				Model fit (r2)
			Top	Slope	LR50	Bottom
Peroxyacetic acid	None	10	6.687	3.809	1.337	0.059	0.972
		20	6.590	3.168	0.506	−0.011	0.986
		30	6.477	3.908	0.167	0.001	0.983
	Flour	10	6.954	3.420	1.598	0.150	0.950
		20	6.630	3.125	0.544	0.074	0.985
		30	6.422	7.953	0.260	0.108	0.989
	Whole milk	10	6.967	3.830	1.785	0.093	0.972
		20	6.588	2.958	0.546	−0.038	0.977
		30	6.467	3.637	0.279	0.000	0.980
	Egg yolk	10	6.780	3.350	1.451	0.104	0.966
		20	6.584	5.590	0.879	0.034	0.991
		30	6.449	5.687	0.459	0.006	0.991
Sodium hypochlorite	None	10	NM	NM	NM	NM	NM
		20	6.612	0.769	0.040	0.005	0.985
		30	6.464	1.372	0.017	0.009	0.982
	Flour	10	NM	NM	NM	NM	NM
		20	6.348	1.180	0.203	−0.013	0.940
		30	6.389	1.621	0.213	0.001	0.956
	Whole milk	10	NM	NM	NM	NM	NM
		20	6.085	4.210	1.594	0.094	0.942
		30	5.953	3.847	1.318	0.030	0.962
	Egg yolk	10	NM	NM	NM	NM	NM
		20	NM	NM	NM	NM	NM
		30	NM	NM	NM	NM	NM
Hydrogen peroxide	None	10	6.660	6.706	27.887	0.202	0.972
		20	6.679	3.467	12.148	0.052	0.979
		30	6.346	5.003	6.785	0.001	0.980
	Flour	10	6.530	7.866	29.142	0.139	0.985
		20	6.577	6.607	14.430	0.169	0.973
		30	6.563	4.448	8.324	0.017	0.988
	Whole milk	10	6.490	9.287	30.474	0.218	0.983
		20	6.625	4.583	13.029	0.054	0.959
		30	6.284	11.357	9.512	0.051	0.979
	Egg yolk	10	6.700	5.583	27.573	0.055	0.922
		20	6.634	5.160	14.459	0.083	0.986
		30	6.449	5.225	8.694	0.035	0.992

^aStrains 7702, ANR-1, and 9131 dried onto stainless steel coupons for 1 h.

^bNo food (water only), 10% flour paste, whole milk, or 50% egg yolk emulsion.

^cFour-parameter logistic model using the following equation: log₁₀ reduction = top + {(bottom − top)/[1 + (antimicrobial wt %/LR₅₀)^slope]}. NM, no model.