Preservation of Food

In commercial canning of low-acid foods ($pH > 4.5$), the standard 12D process target for *Clostridium botulinum* requires a minimum sterilization value $F_0$ of $2.52\text{ minutes}$ at $121.1^\circ\text{C}$ (based on $D_{121.1} = 0.21\text{ min}$). Calculate the resulting log-reduction in microbial spores.