SEAL Survival Guide (60 page)

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Authors: Cade Courtley

BOOK: SEAL Survival Guide
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The Ebola virus is one of the most feared pathogens on earth and has the ability to wipe out the entire population of the planet within ninety days. Its incubation period is two days, with nearly zero signs of symptoms. After exposure you may experience a slight headache and minor queasiness in the stomach. On or about the second day after infection, a person will bleed from every orifice—mouth, nose, ears, sphincter, and even the eyes—accompanied by bursts of projectile vomiting containing parts of their internal organs. One good thing about this virus: It can only be transmitted by direct contact with an infected person’s blood or secretions.

FOMITE

This means that contagions can spread via objects, everything from clothing, furniture, doorknobs, and handrails to soap. Depending on the type of virus or other infection and the object that it is on, potency can remain at full strength from twelve to forty-eight hours. People will get ill after touching the infected objects, then transmit the pathogen by rubbing their eyes, ears, or mouth.

DROPLETS

The fastest and most effective way diseases are spread is when the disease is transmitted in bodily fluids by coughing, sneezing, or even talking to someone too closely. The virus is alive and active in droplets of saliva and mucus. A sneeze can exit the nose at an amazing 90 mph and disperse more than sixteen million germs over a radius of twenty-five feet. A five-minute conversation with someone can produce more than three thousand virus-packed droplets.

SPORES

Some diseases are transmitted by spores, which are lighter than air. When the virus is attached to spores, or is itself in spore form, simply breathing in infected air will spread the disease.

Preventing Infection

Limiting contact is the most obvious and commonsense way to avoid disease. Get in the habit of utilizing the following checklist, until it becomes habit:

 Use a tissue to cover both nose and mouth if you sneeze or cough, and dispose of it properly, preferably in a plastic bag that can be tied and sealed. Don’t get others sick.

 Wash your hands often with soap and water. If soap and water are not available, use an alcohol-based hand rub or disinfectant wipes.

 Use any type of bleach wipes to clean objects that you frequently put near your face, like a cell phone. Also use them to wipe down shopping-cart handles, for example, or other such objects touched by the general public.

 If you have a habit of touching your eyes, nose, or mouth with your hands, stop it. These are the most common pathways for infection.

 During alerts, employ social distancing. Avoid crowds and close contact with sick people.

Pandemic in Effect

The effects of the disruption of a food or supply chain can be as bad as or worse than the actual disease present when it comes to survivability. As mentioned, be aware that if a pandemic strikes and is officially labeled as such by the government, orders will be issued to cancel all public events, and except for medical or law enforcement personnel, citizens will be mandated to remain indoors. Compulsory orders for isolation will be the government’s first course of defense. You must be prepared to remain self-sufficient. Unfortunately, the situation can last anywhere from several days to several months. If enough forewarning is given, try to stockpile essential items. Make a list of all things you normally need each week, then multiply by ten.
Of course, there will be no going out to the supermarket once the pandemic hits, and you may be without power. A sufficient supply of nonperishable foods, water, and prescription medication should be the first things on your list. You should also have a portable, single propane-fueled burner to boil water for drinking and to provide minimal cooking needs.

MINIMUM FOOD ESSENTIALS

The average adult needs 1,800 calories a day. This can be accomplished for three months with the following nonperishable items:

• Twenty pounds of rice for needed carbohydrates.

• Three gallons of canola oil for needed fat.

• One hundred six-ounce cans of tuna fish for protein.

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