The following information was extracted from the National Food Processors Association bulletin, "Anthrax, What it is and addressing inquiries," with their permission.
The heat resistance of B. anthracis is similar to that of many strains of Bacillus.
Spores can survive for an extended period of time (in some cases as long as 50 years) under dry conditions.
As with other sporeformers, B. anthracis spores can be expected to be somewhat resistant to chlorine and survive chlorination of water. Exposure for extended times at higher concentrations will be more effective. Hypochlorite solutions have been used effectively to decontaminate environmental surfaces contaminated with bodily fluids; however, these fluids would be expected to contain mostly vegetative cells. Studies have shown that exposure to 2.3-2.4 ppm chlorine, pH 7.2, at room temperature for 2 hours kills B. anthracis vegetative cells.
Most commercial cleaners and disinfectants, including alcohols, phenols, quaternary ammonium compounds, ionic and non-ionic detergents, acids and alkalis, are ineffective against anthrax spores. Surfaces contaminated with anthrax spores are sterilized with 10% formaldehyde, 2% glutaraldehyde, 3% hydrogen peroxide or 0.3% peracetic acid. Other newer disinfectants may be useful, but have not been tested against anthrax.
The Code of Federal Relations (9 CFR 310.9) also provides information about handling anthrax clean-up in a slaughter plant.