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
CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR
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