Results are presented for a limited survey performed in 1978 for residues of ethylenebisdithiocarbamate (EBDC) fungicides and ethylenethiourea (ETU) in raw and canned spinach and tomato samples (12 samples each of the raw and 12 each of the canned commodities). Correlated samples of each commodity were obtained by batch sampling the canned commodity and the corresponding raw commodity. Most of the tomato sample analyses were negative for EBDC and ETU. However, the 12 raw, unwashed spinach samples contained relatively high levels of EBDC residues (5.2 — 80 ppm calculated as zineb) and 0.12 — 2.3 ppm ETU; the ETU residue levels were somewhat proportional to the EBDC residue levels. It appears that washing the spinach before canning removes the EBDC residues, but not the ETU residues. Cooking the raw spinach samples in the laboratory to yield “cooked” or “total” ETU was found to be useful for identification and semiquantitative confirmation of EBDC residues. There was considerable variation between replicate ETU determinations for each spi