The persistence of methyl bromide residues in rice, dried fruit, seeds and nuts following laboratory fumigation

Abstract

The persistence of methyl bromide (MB) in white rice, brown rice, sultanas, raisins, pumpkin seeds, brazil nuts, groundnuts and walnuts was monitored following laboratory fumigations at different concentration time products and temperatures. A sensitive automated headspace gas chromatographic method with a limit of quantitation of 0.005 mg kg−1 was used to determine MB residues. Nuts and seeds sorbed the highest amounts of MB followed by rice and dried fruit. Measurable MB residues were shown to persist in nuts and seeds for 10 weeks and in dried fruit for four weeks following a fumigation with recommended concentration time products. The data presented suggest MB residues may persist in unprocessed nuts, seeds or dried fruit at the point of consumption using recommended fumigation practices, or particularly following overdosing or multiple fumigations. Crown copyright © 2000 Reproduced with the permission of Her Majesty's Stationery Office