Cereal Chem 62:198-200   |  VIEW ARTICLE
Distribution of Ethylene Dibromide Residues in Whole Corn and Milled Corn Products.

R. A. Anderson, A. J. Peplinski, C. L. Storey, G. N. Bookwalter, and L. T. Black. Copyright 1985 by the American Association of Cereal Chemists, Inc. 

Corn, which had been artificially fumigated with a commercial fumigant containing ethylene dibromide (EDB), was processed at approximately 0, 30, and 180 days after treatment by milling to recover the normal milled products and after treatment of the whole corn to prepare products such as hominy and masa flour. EDB residues were determined on the mill fractions and processed whole corn products, as well as on typical cooked and baked products from fractions recovered from the milling process. The amounts of residual EDB in the recovered fractions from both dry and wet milling were within the EPA allowance limits. EDB appeared to concentrate largely in the germ, with some increased values in the hull fraction from dry milling and in steep water from wet milling. When germ fractions were extracted to recover the oil, the EDB values for the crude oils were further reduced. Refining of the crude oil reduced EDB even further. Hominy, masa, and tortillas from the masa had little or no residual EDB.