Weapons of Mass Destruction (WMD)

(1) Contamination avoidance.

(2) NBC agent detection.

(3) NBC agent decontamination.

(1) Contamination avoidance. Contamination avoidance includes using natural and fabricated barriers to prevent, or significantly reduce the spread of contamination. Also, using specific procedures for entry and exit between contaminated and uncontaminated areas reduce the potential for spreading contamination. Use of these barriers and procedures may reduce the subsequent need for detection and decontamination.

(2) Detection, measurement, and identification. These activities are essential for determining the presence, extent, and nature of NBC contamination. This information is essential in identifying the existence of uncontaminated supplies, or decontamination requirements.

(3) Decontamination. Decontamination removes the contaminant and provides food that is safe for consumption.

(1) Group I--Canned or packaged items exposed only to a chemical agent vapor.

(2) Group II--Canned or packaged items that are contaminated on the outside with a liquid chemical agent, a biological agent, or radioactive fallout.

(3) Group III--Unpacked or poorly packaged items that have been exposed to any NBC of agent.

(4) Group IV--Food contaminated through the food chain.

(1) Packaging materials and storage methods normally protect these rations. The packaging and packing of operational rations protect the contents from deterioration. As a result, the contents are protected from moisture, to include chemical liquids, chemical vapors, and biological agents. Operational rations delivered to an AO will usually have increased levels of packaging and/or packing protection. Operational rations are substantially protected while contained in the shipping cases, especially if protected with an overlay of fiberboard, shrink wrap, or film wrap.

(2) Enclosed storage is used whenever possible. Refrigerated warehouses, cold storage rooms, and even prefabricated refrigerators and trailers provide excellent protection. Underground shelters, caves, and tunnels that can be made airtight provide maximum NBC protection. Buildings provide protection depending on how well they can be closed and sealed. The basement of a building is a good storage place. However, keep in mind that chemical vapors tend to seek out low-lying areas. Storing rations indoors will protect them from liquid droplet and fallout contamination unless the building is damaged by an attack. Complete protection against chemical vapors is only offered by airtight closed spaces like cold storage facilities.

(3) Chemical protective measures are to be integrated into daily logistical operation to avoid the contamination of operational rations. Maximum use is made of alarm and detection equipment, overhead shelter, shielding materials, and protective covers. Back up stocks of operational rations should be dispersed to minimize the risk of destruction or contamination.

(4) An NBC Protective Cover or similar equipment will help greatly. The NBC Protective Cover is discarded and replaced upon becoming contaminated; it reduces overall decontamination requirements; and it improves the survivability of supplies and equipment. The NBC Protective Cover provides 24-hour protection against liquid chemical contamination. Detection paper used on the NBC Protective Cover will rapidly identify a contaminated cover.

(1) Field expedient or improvised storage may be the only choice available under high risk conditions. Expedient storage for food supplies may be a natural or man-made depression lined to protect contents against moisture, and then covered with earth and sod. The earth gives good protection against all forms of chemical or biological contamination and nuclear fallout.

(2) Foods are only stored outdoors or in partially protected areas when absolutely necessary. Only cases of foods packed in cans, bottles, or airtight foil or film wraps, and foods packed in sealed boxes or multilayered wrappings can be subjected to exposed storage. Partial protection is provided by open sheds, temporary roofing, or tents. When subsistence must be stored in the open, give as much protection as possible. Protection material may include NBC Protective Covers, tarpaulins, tarpaulin sheds, or any other available covering such as plastic sheeting. Tarpaulins and other treated or waterproof coverings do not prevent contamination by chemical vapors, but they do reduce contamination from liquid agents. Canvas will keep out more than 95 percent of liquid contamination for a short period of time after the attack. The canvas must be removed soon after the attack to prevent the agent from seeping through onto the subsistence; placement of spacers between the covering and the food will greatly reduce this problem. Even the thinnest material will offer some protection and is better than nothing at all. Therefore, food supplies must be covered by whatever material is available.

(1) Following a nuclear detonation food can become contaminated in three ways:

(2) Consumption of food contaminated with radioactive fallout may cause a risk of radiation injuries from internal radiation; that is, radiation from radioactive sources within the body. Most isotopes will pass through the digestive tract or be excreted very quickly. However, the intestinal tract may receive a considerable dose. Some isotopes are more hazardous because they are absorbed from the digestive tract and enter the metabolism of man and animals.

(3) Operational rations are safe when surface decontamination is performed before breaking the package. Operational rations stored close to ground zero may become radioactive from induced radiation. It is more likely, however, that the food will be damaged or destroyed by the blast and thermal effects of the nuclear explosion.

(4) Bulk and fresh food stored in the open without protection will be contaminated. Decontamination is very difficult and time-consuming. Efforts should be made to ensure proper packing to prevent food contamination from radioactive fallout. Packing made from hard and nonporous materials, such as plastic or multilayer cardboard with a smooth surface, should be used. In addition, storage facilities should be enclosed to avoid the entry of fallout. Any material used as a protective cover will give some protection against nuclear fallout. Protection against induced radiation, blast, and thermal effects requires a hardened shelter or underground storage.

(5) Food supplies require protection throughout the chain of production or procurement. Protection of the civilian based food supply includes countermeasures along the production chain. Meats and milk are the most vulnerable products because of the possibility for concentration of radioactive isotopes (Strontium, Cesium and Iodine). The primary, and possibly the only, protection of animal products is to keep the animals in-doors and to avoid contaminated fodder. Immediate slaughter of food animals is recommended if there is a shortage of uncontaminated fodder. Also, food animals exposed to fallout should be considered fit for consumption and slaughtered using routine procedures. Unharvested crops cannot be protected.

(1) Fallout close to ground zero, especially after a surface burst, may be visible as dust. The presence of dust is an immediate indicator of contamination. Fallout on unprotected food produces a grittiness which is unpleasant and warns against eating the food. The degree and means of food protection (packaging and storage facilities) must be considered. Food in a building that remains intact should not receive enough contamination to be dangerous when eaten.

(2) Veterinary units have the IM-174A/PD to conduct ground or aerial surveys for gamma radioactive contamination levels in an area. The measurement of the external gamma radiation in the fallout area is an indication, but not a quantitative measure, for the degree of hazard from food contamination. These units also have the AN/PDR27 Radiac Set to detect point sources of gamma and beta radiation and to measure gamma radiation. Food monitoring is conducted in an area with low background radiation. If the storage area is contaminated, the food must be moved to a cleaner area for monitoring. With the AN/PDR27, the initial food monitoring is performed with the probe window closed and the probe passed approximately 6 inches from the surface. If the reading is twice the background dose rate, the food is considered contaminated. If the reading is not above the background level but contamination is still suspected, place the probe closer to the food with the beta shield open. Monitor meat and fish with the probe open; pass the probe approximately one-half inch from the surface of the food.

(3) Monitoring food contaminated through the food-chain is more complicated; depending on the detection instrument used, special procedures must be followed. Gamma and beta emitting radionuclides in small volumes may be detected using radiac sets such as the AN/PDR27; however, alpha emitting ones cannot. They are rough instruments and may be used only for screening surface contaminated food. To evaluate the hazards; the isotopes contributing to the radioactivity must be identified. Surface contaminated food will contain a mixture of isotopes with some more hazardous than others, depending upon whether they are used by the body. Milk will contain mostly I-131, Cs-137, Sr-89, and Sr-90. Meat and fish will contain mostly Cs-137. To verify I-131, Cs-137, Sr-89, and Sr-90 contamination, samples must be sent to laboratories equipped to analyze the samples.

(4) All newly selected food supplies must be surveyed. Begin continuous monitoring immediately following receipt of a fallout warning, or when increased levels of radiation are detected by periodic monitoring.

(5) Periodic monitoring is needed to establish baseline levels of background radiation in the environment and various food products. This monitoring is performed during peacetime, when possible, and throughout the time US forces are deployed in a TO.

(1) Group II--Food in sealed and dust-proof packing such as cans, jars, fiberboard, and cellophane. These products are easily decontaminated by removing the radioactive dust covering the packing. This is done by brushing, washing with soap and water, or removing the packing (depending on the type of packing material). If radiation is still detected after removing the dust, repeat the brush/wash procedure and remonitor. If radiation is still present, the food itself is then considered radioactive (induced radiation) and is unfit for consumption. Decontamination of induced radiation is possible only through aging. After aging one to two weeks, the food should be safe for consumption. After surface decontamination, the contents are safe to eat unless the food has induced radiation.

(2) Group III--Unprotected food. The method chosen to decontaminate unprotected food items will depend upon whether or not the food supply is critical. If the food supply is not critical, the contaminated items are isolated and allowed to decontaminate by aging. If the food supply is critical, food with surface contamination can, in principle, be decontaminated by removing the contaminated surface, or by washing.

(3) Some products can be decontaminated by washing, peeling, or trimming the outer skin or leaves. Decontaminate potatoes and hard-skinned fruits and vegetables by washing or scrubbing under running water, followed by peeling or scraping, then washing again. Potatoes, carrots, beets, and turnips can be washed at the supply depot. However, do not wash beans, rice, and onions until they are delivered to the field kitchen; washing reduces their storage quality and shelf life. Citrus fruits, pineapples, corn, peas, beans, melons, pumpkins, cabbage, and nuts can be peeled. Decontaminate cucumbers, tomatoes, cherries, cranberries, grapes, pears, plums, and thin-skinned squash by soaking in a water or detergent solution and rinsing with vigorous agitation or brushing. Apricots, peaches, most berries, asparagus, broccoli, and leafy vegetables cannot be satisfactorily decontaminated because of fuzzy surfaces, irregular shapes, or small size which makes washing difficult.

(4) Group IV--Food contaminated through the food-chain. It is not practical to decontaminate this food. Meat and milk are the two most common foodstuffs contaminated in this way.

(5) Food animals. Food animals that have been exposed to fallout should be considered fit for consumption and slaughtered using routine inspection and slaughter procedures. In those cases where the animal has been exposed to fallout, but is not scheduled for immediate slaughter, the radiation burden can be reduced by moving the animal to an uncontaminated area (barn if available) and washing it with soap and water. Mild radiation sickness does not necessarily mean that the animals cannot be used for food. If the animals have been exposed to an internal radiation hazard, the meat can be eaten if the internal organs are discarded. Chickens that have eaten radioactive material may lay contaminated eggs, but most of the radioactivity will be concentrated in the shells. The white and yolk will be free of harmful amounts of radiation and can be eaten. Chickens will not lay eggs if the radioactive body burden is large enough that their eggs are unfit to eat.

(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 presumptive identification of the agent(s). Positive identification is accomplished by designated laboratories in CONUS.

(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 F-1.

(3) Group II food that is sealed in containers that are resistant to the passage of biological agents require only that the exterior of the container be decontaminated. Decontamination of these items are as follows:

(4) Group III food items that are not protected by the packaging material are decontaminated or disposed of as follows:

(5) Established meat inspection procedures are followed when animals exposed to biological agents must be used for food. The meat must be thoroughly cooked.

(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:

(3) Chemical agents can be physically and chemically absorbed into food. In addition to the toxic effect, they often adversely affect taste, smell, and the appearance of the food. However, chemical agents can cause the food to become very toxic without causing any other changes in the food. Table F-4 shows the effects of a number of chemical agents on food. Since food can be contaminated without any outward change in appearance, the possibility of contamination must be assumed in a chemical agent environment. Treat the food with the same precautions as established for known contaminated items.

(4) The protective properties of packaging materials are dependent upon a number of factors. The factors include the form of the agent (liquid versus vapor); concentration and exposure time; weather (temperature, wind speed, and humidity); and packaging material (the type of material, thickness, and the presence of folds, tears, and small holes). Even the thinnest material will offer some protection and is better than nothing at all. Therefore, always cover food supplies with whatever material is available. Table F-5 summarizes the protection values of various packaging materials against vapors and liquids.

(5) Mylar and cellophane are resistant to chemical agents.

(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.

(3) Veterinary and subsistence units have the following equipment available to detect chemical agents in the field:

(4) All subsistence in a chemical attack area are considered contaminated until a survey can be conducted, preferably by veterinary and chemical personnel. Personnel must be at MOPP Level 4 while conducting the survey. Concentrate the initial portion of the survey on the adequacy of the storage facility and other protective measures in preventing chemical agent contact with subsistence items. The area surrounding the storage facility is examined for the presence of animals, rodents, birds, and arthropods acting unusual, or dead in unusual numbers. If animals are present and assistance is required in identifying the NBC agent, specimens can be collected and submitted to the AML. Damage such as broken windows, holes, or loss of structural integrity of the storage facility is noted. This information combined with knowledge of the agent form (liquid or vapor), type of agent (which will indicate the degree of persistency), and approximate time of attack will provide a risk assessment. Liquid agents should not significantly penetrate an intact facility, but may produce vapor contamination by offgassing.

(5) Detection procedures become more complicated if a chemical agent has penetrated or permeated through the packaging and packing materials. Unless liquid has seeped through the cardboard, any agent in the interior of the shipping case will be in a vapor form. Liquid seeping should be obvious. The sampler-detectors in the M256 Chemical Agent Detector Kit do not have an aspirator for sampling the interior of the case. However, there are several procedures that can be used. One is to open the case, place the activated sampler-detectors inside the case, and then reclose the case. Another is to punch holes in the case, place the activated sampler-detector over the holes, and cover the sampler-detectors with an empty box or can (open end down) to concentrate the vapors escaping from the case. Alternatively, remove the food from the case and place it in a plastic bag with the sampler-detectors to concentrate the vapors. These procedures require two sampler-detectors; one for blood agents and one for nerve and blister agents. Neither method is very sensitive in low concentrations of vapor as is expected to be present inside shipping containers. A better method is to modify to M43 detector with a field expedient probe of Teflon tubing attached to the detector's air inlet. Insert the open end of the tubing into a hole in the case or package to sample the interior air. When available, the CAM can be used; its design will allow aspiration of air from inside shipping cases. The CAM can also be used to detect and identify liquid agents on a surface provided the agent is vaporizing in sufficient quantity. The CAM gives a visual representation of a hazard evaluation.

(1) Decontamination is only required for contamination remaining 10 minutes or longer. Decontamination efforts on subsistence items will normally be limited to removal of the containers and carton overwrap material.

(2) The need for decontamination is primarily dictated by the type of chemical agent used. The method of decontamination selected will depend upon the type of packaging material used and the urgency with which the food is required.

(3) Food supplies in storage are not likely to be seriously contaminated if reasonable protection precautions are taken. For this reason, large supplies of food are not to be condemned as a whole simply because they have been exposed to possible chemical contamination. A prompt and careful survey of the supplies may reveal that only a few items have been contaminated to a level that decontamination is required. Prompt segregation of the heavily contaminated portions will prevent, or minimize contamination of the remainder. Foods without protective packages constitute the major difficulty.

(4) Individual decontamination is performed by each soldier on those subsistence items in his possession at the time of the attack. Individual decontamination is limited to operational rations that are in original, intact containers. Unit-level decontamination is performed by unit personnel under the supervision of unit NBC personnel. Support decontamination is attempted at major subsistence storage facilities. Again, decontamination is limited to packing material. Decontamination of food itself is only attempted in emergency situations when alternative supplies are not available.

(5) Start decontamination operations with the easiest method and proceed to the most difficult. This allows for the removal of a relatively large portion of the contamination in a minimum of time. The simplest procedure is to allow the materials to age and air ("weather"). Substantial selfdecontamination will occur with most agents. Exception are thickened mustard, thickened GD, and VX. Table F-6 provides the length of time for which contaminated subsistence supplies may present a contact hazard. Weather elements that affect decontamination are--

(6) Active decontamination is attempted only when weathering will not decontaminate the packaging material in sufficient time. Decontamination procedures can be enhanced by using heat to vaporize the chemical agent; by reaction with decontaminants; or by removing with hot soapy water.

(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.

(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 F-1 for additional information).

(9) Decontaminating cattle, poultry, and other livestock is only attempted when other sources of food are not available. Heavily contaminated animals should be destroyed. Livestock contaminated lightly by phosgene, nerve agents, mustards, and arsenicals (such as vapor or liquid) may be slaughtered in the early stages of poisoning before the full effects of exposure are shown. If these animals are slaughtered in the preliminary stages of poisoning and all tissues exposed to the agent (the head, blood, lungs, organs, and local areas) are discarded, there is no danger in consumption of the meat, provided the animal passes a pre-slaughter and slaughter inspection. This is true even of animals poisoned by arsenical agents since the edible tissue will contain amounts of arsenic too small to be toxic. Organs (liver, brain, heart, kidney, and lungs) will contain more arsenic than the musculature and are discarded. The meat must be well cooked. Personnel involved in slaughtering procedures must be careful to prevent spreading contamination to the meat and to themselves.

(10) Decontaminating forage and grain exposed to only chemical agent vapors is by aeration. Aerated supplies, especially if mixed with larger amounts of uncontaminated supplies, produces no ill effects when fed to animals. Forage or grain heavily contaminated by liquid vesicants, especially arsenicals, should not be used.