(d) Foods, such as butter, ice cream, and bread that will not withstand any of the above treatments must be destroyed.
(5) Established meat inspection procedures are followed when animals exposed to biological agents must be used for food. The meat must be thoroughly cooked.
Table J-3. Chlorine Solutions for Decontamination of Biological Warfare Agents
| CHLORINE SOURCE | MIXTURE TO PRODUCE 200 PPM SOLUTION OF AVAILABLE CHLORINE |
| HOUSEHOLD BLEACH | 1/2 GAL/25 GAL WATER |
| HIGH-TEST HYPOCHLORITE (CALCIUM HYPOCHLORITE) | 1/2 LB/25 GAL WATER |
| SUPERTROPICAL BLEACH | 1 LB/25 GAL WATER |
J-5. Chemical
a. Contamination.
(1) Contamination of foodstuffs by a chemical agent may occur at any point on the battlefield. This contact may render the food unpalatable also. In many cases, decontamination is difficult, thus, emphasis must be placed on protection. Keep food supplies covered at all times. Take special precautions to protect food that is not packed in protective packages. Unprotected food, forage, and grain supplies may be so contaminated that their consumption will produce gastrointestinal irritation, or systemic poisoning. Nerve agents, vesicants, and arsenicals are the most dangerous. Field concentrations of phosgene, hydrocyanic acid, irritants, and smokes will seldom be high enough to cause serious food contamination. The effect of CK on food is not known. As a precaution, foods exposed to CK should be considered toxic.
(2) The effects of chemical agents on food depend on the nature of the agent and the type of the food. The extent to which chemical agents penetrate food also depends on the amount, form of dispersal (liquid [droplet size], or vapor) and duration of exposure. Nerve agents and mustard will penetrate deeply into unprotected fatty foods and will readily penetrate granular products such as grain and sugar. Liquid food products can be completely contaminated. Arsenicals readily hydrolyze to poisonous arsenical oxides in some foods. Foods can be divided into three categories based on their water content, fat content, and crystalline structure:
(a) Foods having a high water content, a low fat content, and/or a crystalline structure (fresh vegetables, fruits, sugar, salt, and eggs) will absorb mustard and nerve agents, either as a liquid or as a vapor. Nerve agents will be hydrolyzed slowly.