(a) Decontaminate foods that can be peeled or pared by immersing them in a disinfectant solution for 30 minutes, and then rinsing them with potable water (see [Table J-3]). Peel or pare the items after decontamination, then wash and, if appropriate, cook before eating.
(b) With the exception of certain heat-stable toxins, heat is the most practical means of decontaminating food. Several heating methods may be used, but the method chosen depends upon the type of food to be decontaminated. The key is to apply as much heat as possible without rendering the food unfit.
1. Cook in a pressure-type cooker with 15 pounds of pressure at 250°F (121°C) for 15 minutes.
2. Cook in a low-pressure cooker at 228°F (109°C) for 1 hour.
3. Bake bread or related items at 400°F (204°C) for 40 minutes.
CAUTION
Bread made with toxin-contaminated flour (especially with trichothecenes) is still toxic.
4. Bake or roast meat at 325°F (163°C) for 2 hours.
5. Boil for at least 15 minutes when no other method is available.
(c) Although decontamination methods are provided above, vegetables such as lettuce, broccoli, and cauliflower, or unwrapped meats that have been exposed to biological agents should not be eaten.