Residues of Ethylene Dibromide (EDB) in Imported Grain and Grain-Based Products and Decrease of EDB Residues During Storage

Abstract

The residues of ethylene dibromide (EDB; 1, 2-dibromoethane) in wheat, corn and grainbased products imported during 1984 to 1986, the degree of decrease of EDB residues in them during storage, and the distribution of EDB residues after milling and baking were investigated by using a Dean-Stark apparatus and by gas chromatography with ECD. Wheat grains imported from Canada and Australia in 1984 and 1986 were not contaminated at all with EDB. Some grains of Dark Northern Spring wheat and Hard Red Winter (Semi-Hard) wheat imported from the U. S. A. in January 1984 were significantly contaminated with EDB at levels of more than 100ppb (maximum 201ppb) but all of three samples imported in 1986 contained only traces of EDB. EDB residues were at a trace level or not detectable in bread made from flours derived from wheat samples which were contaminated at levels more than 100ppb without storage or after storage for more 3 months at room temperature. EDB was not detected at all in marketed crackers and biscuits made in Japan and purchased in February 1984 but it was detected at a trace level in marketed crackers and cookies made in the U. S. A. and purchased on the same date. Furthermore, marketed popcorn grains purchased in February 1984 and imported from the U. S. A. was contaminated with EDB at high levels of more than 200ppb (maximum 1700ppb), though all of three similar samples purchased in March 1985 contained no detectable EDB.