The transfer of DDT to foodstuffs from impregnated sacking

A method is described for determining the amount of DDT in foodstuffs, using monoethanolamine to dehydrochlorinate the DDT, followed by electrometric titration of the free chloride with silver nitrate; the monocthanolamine does not hydrolyse the fats and oils. The method has been used to determine the quantities of DDT transferred from DDT‐impregnated sacking to wheat, wheat flour, soya flour, decorticated groundnuts, and cocoa beans. Relatively large quantities of DDT may be transferred in B few months, particularly to finely divided and fatty foodstuffs, and much caution must be exercised in making recommendations for the use of DDT‐impregnated sacks 10 prevent or control insect infestation in stored foodstuffs. The importance of vapour‐phase transfer of DDT is discussed.