(5) Mylar and cellophane are resistant to chemical agents.
Table J-4. Effects of Chemical Agents on Food
| INFLUENCE ON | RESIDUAL TOXICITY | |||
|---|---|---|---|---|
| AGENT | TASTE | SMELL | COLOR | |
| MUSTARD | BAD | BAD | DISCOLORS MEAT | + |
| N-MUSTARDS | BAD | BAD | DOESN'T DISCOLOR MEAT | + |
| ARSENICALS | ACID | BAD | DISCOLORS MEAT AND VEGETABLES | +, ARSENIC |
| NERVE AGENTS | BAD | NONE | NONE | + |
| PHOSGENE | ACID | NONE | ? | - AFTER WEATHERING |
| CYANOGEN AGENTS | BITTER | BAD | NONE | - AFTER WEATHERING |
| IRRITANTS | ACID | BAD | NONE | + |
| SMOKE | ACID | BAD | ? | - |
| WHITE PHOSPHOROUS | ? | ? | ? | + |
| + INDICATES THE PRESENCE OF RESIDUAL TOXICITY. | ||||
| - DENOTES THAT RESIDUAL TOXICITY IS NOT PRESENT. | ||||
| ? THE INFLUENCE HAS NOT BEEN DETERMINED. | ||||
Table J-5. Protection from Chemical Contamination by Packaging Methods and Materials
| CHEMICAL VAPORS | LIQUIDS | |
|---|---|---|
| BOTTLES AND CANS | ||
| AIRTIGHT BOTTLES | COMPLETE | COMPLETE |
| SEALED METAL CANS | COMPLETE | COMPLETE |
| GLASS BOTTLES | GOOD | GOOD |
| METAL CONTAINERS | GOOD | GOOD |
| BOXES | ||
| CARDBOARD | MODERATE | MODERATE |
| WOODEN CRATES | MODERATE | POOR OR NONE |
| WRAPPINGS | ||
| METAL FOIL LAMINATES | COMPLETE | COMPLETE |
| PAPER | POOR | NONE |
| TEXTILES | NONE | NONE |
| WAXED PAPER | GOOD | MODERATE |
| MULTILAYER BAGS | GOOD | MODERATE |
| CELLOPHANE | GOOD | GOOD |
| CELLOPHANE, WET | NONE | NONE |
| CANVAS | POOR | POOR |
b. Detection.
(1) Currently, a field method for detecting chemical agent contamination in food does not exist. Contamination is not always spread evenly throughout food; this makes it impossible to take a single sample and determine the presence or absence of chemical agents in the entire lot. Additionally, standardized laboratory tests have not been developed for determining levels of chemical agents in food. Until a specific method to detect chemical agents in food is available, reliance will have to be made upon determination of contamination, or lack thereof, on the packaging material; the integrity of the packaging material; the protective qualities of the packaging material; and the penetration characteristics of the suspected chemical agents.
(2) Food may become toxic without any change in outward appearance. Never taste or smell food to determine if contamination is present in food.