Exposure of meat to methyl bromide during refrigerated-store pest control; residues in beef and lamb and effect on quality

Beef and lamb were exposed to methyl bromide in a refrigerated container during trial fumigations at 1, 3 and 10 times the level considered necessary for rodent control in cold‐store insulation material. Traces of residual methyl bromide were detected by GC‐MS in fats after periods of up to 3 months in refrigerated storage and some effect on taste and odour after roasting was noted in beef subjected to the highest treatment level.