| Abstract: | An improved method for the determination of phosphine residues in a range of stored foodstuffs with a limit of detection better than 0.1, μg kg?1 is described. The method has been used to obtain data on the amount of phosphine which remains in these commodities after treatment at typical dosage levels and on its persistence during storage. Results show that in cereal grains and nuts residues fall quickly to below internationally recommended levels although trace amounts of phosphine could be detected several months after treatment in all commodities examined. |
