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other countries should use them. The following section,
therefore, discusses the nature of biological agents and
the measures you should use to decontaminate the
galley, messing areas, and food storage spaces in the
event of enemy biological attack.
A biological agent is defined as a microorganism
that either causes disease in man, plants, and animals or
causes the deterioration of material.
The chief objective of biological agents is mass
infection that results in the incapacitation or death of
large numbers of individuals or in the destruction of
their sources of food, both animal and plant. The
biological agents, unlike most other weapons, act on
living matter only and are limited in use to these
objectives.
In case of a biological attack there are certain
instructions that should be carried out for the protection
and decontamination of eating, drinking, and galley
utensils; galley and foodservice equipment; and
messing areas contaminated by biological agents.
Good sanitary and hygienic practices are the best
defense against many aspects of biological warfare. A
close examination of the cleanliness of the mess and
strict adherence to the applicable instructions will
improve biological defense greatly.
The problems of biological agents differ from
ordinary military hygiene problems only in that hardier
types of organisms may be present in other than their
normal environment and in higher levels of
contamination.
BIOLOGICAL CONTAMINATION
In treating the problem of biological attack, it is
assumed that there could be contamination of personnel,
of all exposed surfaces, and of circulating air. Because
of the current difficulties in rapidly detecting biological
agents, knowledge of contamination might (although
not necessarily) be based on the occurrence of
widespread or unusual sickness. This sickness could be
caused by contamination that had occurred several days
or weeks before. A situation could exist also whereby
extensive use of biological agents would require
additional precautions in the operation of all messes.
These instructions are intended for use in the event of
suspected or known biological attack. The problem is
to decontaminate and prevent recontamination.
BIOLOGICAL DECONTAMINATION
METHODS
Use calcium hypochlorite (bleach) solutions for
biological decontamination. Scrub the interior surfaces
of contaminated spaces with 200-ppm chlorine solution
to remove dust and grease. Then, hose spaces with fresh,
safe water and repeat the process. You may also use
iodine solutions prepared by the medical department.
Large equipment (those items too large to be
immersed in sinks or run through dishwashing
machines) should be washed, rinsed, and
decontaminated in the same manner as prescribed for
interior surfaces of messes. Small items of equipment
that will not suffer damage by immersion should be
washed, rinsed, and sanitized in the dishwashing
machine or by hand dishwashing as described earlier in
this chapter.
Before eating and drinking utensils are brought to
the scullery for decontamination, the interior bulkheads,
all working surfaces (tables, dish carts, and sinks), the
interior and exterior of the dishwashing machine, and
all other equipment used in the washing and sanitizing
of eating and drinking utensils should be thoroughly
washed, rinsed, and decontaminated as appropriate.
Eating and drinking utensils should be
decontaminated by machine or hand washing. A person
who has handled contaminated utensils should not
handle decontaminated utensils until the person has
been decontaminated. Decontaminated articles should
not be placed in contact with any surface that has been
exposed to contamination. If possible, use baskets or
containers designed to hold silverware in a vertical
position, handles down, during the washing and
sanitizing processes, and additional containers of
similar construction into which the silverware may be
inverted without being handled by workers. If such
containers are not available, lay the silverware flat in the
racks, not exceeding two utensils, with the handles
extending in the same direction. Do not exceed a depth
of two utensils. Take care when removing utensils from
the racks after decontamination to prevent
recontamination.
Sterilization by hypochlorite solution should be
used only when dishwashing machines do not operate
correctly. The utensils should be soaked, while still in
the washrack, for 1 full minute at 100°F to 140°F in a
solution of 1 part hypchlorite and 50 parts water in a
single-tank machine, or 1 part hypochlorite and 500
parts water in a double-tank machine; one-fifth of 1
percent of a detergent must be added to either solution.
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