What does it mean to have a 6.5 log10 (6.5D) reduction in Salmonella spp. (in meat products that contain no poultry) and a 7.0 log10 (7.0D) reduction in Salmonella spp. (in meat products containing poultry).
How will you explain the above calculations in layman terms?
The math presentation is a bit mixed up.
I think you are asking meaning of (a) a reduction of 6.5 Log and (b) a reduction of 7 Log where logarithms of base 10 are involved.
I hope link below can explain the calculation OK for you, but you will also need a calculator (or PC) for (a) -
you can probably deduce from link that -
(b) reduction of 7Log = 99.99999% reduction
(a) reduction of 6.5 Log = a %reduction somewhere between 99.9999% and 99.99999% The exact answer needs a calculator (or excel) and is given by the formula in above link -
P = (1-10-L) x 100 where P = % reduction and L = log reduction, ie 6.5
So required calculation is P = (1-10-6.5) x 100
I don't have a calculator with me so maybe someone else can do it.
(I think you already know that 6.5D = (numerically) a reduction of 6.5Log etc )
IF above is bit math-heavy for you, an explanation in more bacterial terms is here -