In light of the recent recall of eggs by den Dulk farms due to Salmonella, California-based food safety expert Jeff Nelken is strongly advising Americans, especially pregnant women, children and those 55 or older, to take precautions when eating eggs at home or in restaurants.

Among these are:
1. Cook your foods to the proper temperatures; eggs need to reach 160
degrees throughout. Cook eggs to a point where yolks and whites are
solidified. Use a thermometer to be sure.
2. Purchase pasteurized eggs — make sure the label …read more

Although it has been suggested that the benefits of eating fish on cardiovascular health and mortality far outweighs the risks due to environmental pollutants, I suppose that is assuming one eats a variety of fish types. If you eat bluefin tuna this week and sardines next week, that’s better than always eating bluefin tuna, a type of fish you are advised to consume only one serving per month.
So how do you know which fish types to avoid, which ones are good for you, and how many servings can you safely eat of a certain type of fish or seafood?