Sulfuryl fluoride (SF) and methyl bromide (MB) residues were quantified in four refrigerated (3 degrees C) and nine cupboard (22 degrees C) foods by gas chromatographic headspace analysis after fumigation and aeration. Food items were protected in double-sealed bags of two nylon films or polyethylene film before 20 h exposures to 6113, 780, or 93 mg.h/L SF or 707 mg.h/L MB (3 degrees C); or 6582, 742, or 105 mg.h/L SF or 735 mg.h/L MB (22 degrees C). Mean corrected residues for all foods and enclosure types ranged from 0 to 103 ppb w/w for SF and from 0 to 46 300 ppb w/w for MB, No SF residues were detected in any foods protected by nylon enclosures at the intermediate and low SF exposures. MB residues in foods were reduced up to >900-fold in nylon bags as compared to residues detected in foods enclosed in polyethylene film. Residues of both SF and MB were significantly reduced in foods protected by nylon film relative to foods enclosed in polyethylene bags regardless of exposure conditions.