(g) Rubber is a porous material that can absorb agents. It is not easily decontaminated by abrasive techniques. Warm, soapy water used with brushing is effective since it removes some absorbed contamination. Strong acids, alkalies, and organic solvents may deteriorate and decompose rubber articles.
(7) Operational rations are the primary rations issued; always issue uncontaminated stocks first. This allows for decontamination of contaminated stocks without interrupting supply support. Normally, contaminated stocks are not issued. The decision to issue contaminated items is based on the tactical situation, criticality of the items, type and extent of contamination, and the time and resources available for decontamination. Decontamination efforts on subsistence items are limited to the containers and carton overwrap material.
(a) The MRE retort and nonretort food pouch may be decontaminated with soap and water wash. The chemical agents will be removed by the solutions.
(b) Semipermeable materials (polyethylene menu bag, shrink wrap, and film wrap) may have chemicals deposited not only on the surface, but also dissolved into the matrix of the material. The chemicals can be removed from the surface by washing with hot soapy water, but contaminant dissolved in the material is not removed. The remaining agent can only be removed by weathering which can be accelerated through the use of heat and sweeping the surface with air.
(c) Fiberboard is both sorbent and permeable and acts like a blotter. Liquid decontaminants can force the contaminant further into the fiberboard. Any attempt to decontaminate fiberboard would be futile. The only alternatives are to remove the fiberboard, or to allow it to weather.
(d) Palletized unit loads of MRE and UGR outerwraps can be decontaminated through the aid of a forced clean air sweep in 4 to 5 days, compared to 3 weeks or more under natural conditions without a forced air sweep.
(8) Contaminated food supplies are only handled by personnel trained in decontamination methods and in MOPP Level 4. Contaminated food items are divided into three groups as described below (see [Table J-1] for additional information).
(a) Group 1 consists of canned and unopened packaged items which have been exposed only to agent vapors. Most items in this group will be safe to issue after a brief period of outdoor airing to remove clinging vapors. Table J-7 lists the decontamination procedures for packaging materials contaminated with nerve agents, mustards, and arsenicals.