Fumigation of various foodstuffs under laboratory conditions at concs. of CH3Br approximating those used in commercial practice indicates that fresh fruit, dried fruit and whole grains absorb but small amts. of the fumigant; milled grains, and fatty or oily foods (i.e., cheese, nuts, nut meats) retain more. The surface area exposed, and the fat content are important factors in determining the amt. of CH3Br taken up during fumigation. Animal feeding tests up to 52 weeks, including rats and rabbits, show that diets containing 80-90 ppm. CH3Br cause no symptoms, except 10-11% lessened wt. gains. Rats fed on fumigated diets containing cheese, nuts, vegetables and fruits showed no ill effects. Pathological studies are descr. in detail. Evidently there is little or no danger to the users of fresh fruits and vegetables, dried fruits, or milled grains, which have been fumigated with CH3Br at a conc. of < 3 lbs. per 1000 cu. ft. Recommended safe practices for the utilization of CH3Br are given together with a review of information pertaining to the effects of its inhalation. A selected annotated bibliography is given, which discusses, in brief, case reports of poisoning by inhalation of CH3Br.