(1) It is unlikely that a biological agent will affect the appearance, taste, or smell of the food enough for the change to be apparent.
(2) Packaging and packing materials are not life supportive to pathogenic agents and are, therefore, self-decontaminating with the exception of spore-forming organisms.
(3) Most operational rations are packaged in metal containers, or encased in heavy aluminum laminated plastics that can withstand boiling water; also, they are impervious to arthropod penetration. This food is highly resistant to biological agents.
(4) The use of unpackaged items (unwrapped meats, fresh fruits, and vegetables) should be restricted; use only operational rations. Unprotected fresh food stored in the open and close to the source of dissemination will become contaminated.
(1) Rapid identification of agents used is absolutely essential to implement effective countermeasures. Agent identification must be achieved quickly; it is the first step in answering critical management questions. What adjustments must be made in food preparation and distribution? What are the essential countermeasures? What is the expected outcome of the incident?
(2) Samples of food that are suspected of being contaminated are transported to the designated supporting laboratory. Samples must be accompanied by a description of the samples, the sample collection procedures, and the circumstances, which prompted the collection. The designated medical laboratory in the TO will provide a field confirmation identification of the agent(s). Designated CONUS laboratories accomplish definitive identification. See Appendix B for sampling procedures.
New biological detection equipment is under development that will enable units to conduct presumptive identification of biological warfare agents. However, samples must also be collected and processed as described in Appendix B.
(1) Food contaminated with toxins is handled in the same manner as food contaminated with chemical agents. Food contaminated with microorganisms is handled in the same manner as when contaminated with the more common foodborne disease-producing microorganisms.
(2) Several methods are available to decontaminate food items contaminated with biological agents. The following decontamination methods are considered to be the minimum. See Table J-1.