Effect of cooking on levels of ethylene dibromide residues in rice

Two studies were conducted to determine the effect that cooking has on the level of residues of ethylene dibromide (EDB) in rice. In the first study, 4 samples of long and medium grain polished white rice containing 113, 295, 956, and 1568 ppb EDB were cooked according to typical label directions. Three batches of cooked rice were prepared from each sample of polished rice and frozen until analysis; each batch was analyzed in duplicate. EDB levels in all cooked rice samples were less than 10 ppb. In the second study, conducted jointly by the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA), a sample of medium grain polished white rice containing about 1600 ppb EDB was cooked by each laboratory. Overall average EDB levels in rice analyzed immediately after cooking were 16 and 37 ppb for FDA and EPA, respectively. The corresponding frozen samples contained 8 and 39 ppb EDB. The 2 laboratories exchanged these frozen samples and reanalyzed them to check variability in the analytical procedure. FDA found 49 ppb EDB in the sample cooked by EPA and EPA found 8 ppb EDB in the sample cooked by FDA, thus indicating that analytical methodology was not a major source of variability. The range of EDB levels was therefore attributed to minor differences in the way the rice was cooked or handled immediately after cooking.