TABLE 3.

Impact of a 10°C temperature increase on the antimicrobial concentration needed to inactivate Bacillus anthracis spores^a

Antimicrobial agentb	Food residuec	Temp increase	Fold reduction in antimicrobial concn predicted to result in indicated log10 reductiond
			3-log10 R	4-log10 R	5-log10 R	6-log10 R
Peroxyacetic acid	None	10 to 20°C	2.63	2.55	2.44	2.24
		20 to 30°C	2.98	3.08	3.19	3.30
	Flour	10 to 20°C	2.86	2.79	2.69	2.44
		20 to 30°C	1.99	2.24	2.55	3.08
	Whole milk	10 to 20°C	3.19	3.02	2.81	2.39
		20 to 30°C	1.93	1.99	2.06	2.13
	Egg yolk	10 to 20°C	1.58	1.69	1.82	1.99
		20 to 30°C	1.90	1.90	1.89	1.84
Sodium hypochlorite	None	10 to 20°C	NA	NA	NA	NA
		20 to 30°C	2.05	2.88	4.19	7.09
	Flour	10 to 20°C	NA	NA	NA	NA
		20 to 30°C	0.94	1.09	1.32	1.97
	Whole milk	10 to 20°C	NA	NA	NA	NA
		20 to 30°C	1.19	1.17	1.13	NA
	Egg yolk	10 to 20°C	NA	NA	NA	NA
		20 to 30°C	NA	NA	NA	NA
Hydrogen peroxide	None	10 to 20°C	2.35	2.16	1.97	1.70
		20 to 30°C	1.72	1.80	1.88	1.89
	Flour	10 to 20°C	2.04	2.01	1.97	1.93
		20 to 30°C	1.74	1.67	1.58	1.45
	Whole milk	10 to 20°C	2.39	2.24	2.08	1.87
		20 to 30°C	1.32	1.43	1.55	1.71
	Egg yolk	10 to 20°C	1.91	1.89	1.87	1.81
		20 to 30°C	1.64	1.64	1.63	1.56

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

^bLiquid agent applied for 10 min with static exposure.

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

^dR, reduction; NA, not available.