The vitamin‐B content of foodstuffs fumigated with methyl bromide

The effect of methyl bromide on some of the B‐vitamins, both in aqueous solution and in foodstuffs, has been studied. From analyses of the bromide residues, it appeared that some reaction had occurred in those solutions of nicotinic acid and nicotinamide that had been treated with high concentrations of methyl bromide. Likewise, a slight loss of nicotinamide was found on chemical analyses of the solution, and was confirmed by the appearance of an N1‐methylnicotinamide‐like substance. In milled wheat, the nicotinic acid, thiamine and riboflavin values were not diminished after treatment with various concentrations of methyl bromide, or by fumigation at different moisture contents. Similarly, no loss was found in a range of foodstuffs, including groundnuts, whole wheat, barley, peas, beans, maize and rice, when treated at concentration‐time products far higher than those normally used in practical fumigation.