Groups weigh benefits and risks of salmon consumption

11/4/2004 | Miami Herald (free registration), The

While one study suggests contaminants present in farm-raised salmon should cause consumers to limit consumption, the FDA and a leading trade group disagree, saying the health benefits outweigh low toxin levels. "We're not happy with any level of contaminants in salmon -- they don't belong there," a spokesman for Salmon of the Americas said. "But the Harvard School of Public Health said these low levels carry no risk of cancer."

View Full Article in:

Miami Herald (free registration), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
The French Goat
Lewisburg, WV
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI
Executive Chef / Kitchen Manager
Lake Panorama National Resort & Conference Center
Panora, IA
Sous Chef
Swarthmore College
Swarthmore, PA