_Table J-4. Effects of Chemical Agents on Food_
======================================================================= | INFLUENCE ON | +--------+-------+-----------------------+ RESIDUAL AGENT | TASTE | SMELL | COLOR | TOXICITY ----------------+--------+-------+-----------------------+------------- MUSTARD | BAD | BAD | DISCOLORS MEAT | + N-MUSTARDS | BAD | BAD | DOESN'T DISCOLOR MEAT | + ARSENICALS | ACID | BAD | DISCOLORS MEAT AND | +, ARSENIC | | | VEGETABLES | 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 ======================+=================+=============
(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.