Residues in wheat and wheat products after fumigation with ethylene dibromide

Possible methods for determining bromide remaining as reaction product and as unchanged fumigant in wheat and flour after fumigation with ethylene dibromide (EDB) have been reviewed and tested, and new analytical methods developed. The effects of duration of treatment, temperature, moisture content and milling of wheat on the sorption and desorption of fumigant and on the size of the water‐soluble bromide fraction produced during fumigation were determined and the practical implications of the results are discussed. Recommended procedures for the determination of bromide residues in cereal products after fumigation with EDB are described.