about Handyman store; Anneli Lontoc - DOTC employee; Lifelong Food Safety; Etc.

Advisory regarding Handyman store at Robinsons Ermita

On June 6, 2008 a person, identified as Richard, who was working at the Handyman store at Robinsons Ermita, helped a person. who had not lined up at the designated area, ride a taxi ahead of other people who had lined up at the proper area. Said incident occurred near the waiting area for taxis, near the Jollibee restaurant at said mall.


evidence vs. Anneli Lontoc - DOTC employee
Based on evidence, said Lontoc's agent received, on May 26, 2008, undersigned's letter addressed to her. The contents of said letter are the following:

"Anneli Lontoc
Department of Transportation and Communication
Metro Manila

On April 27, 2008, the door locks in the passenger compartment of the taxicab I rode in, were controlled by the driver of said vehicle. Said condition is very disadvantageous for people who ride in said vehicle. I rode in said vehicle from Ermita to Paco, Manila. I took down the license plate number of said vehicle.


The evidence that said Lontoc's agent received said letter, which was sent via registered mail and which was designated as registered letter No. 3802, is Philippine Postal Corporation registry return receipt for said letter. Up to June 6,2008, I have not received any reply, from said Lontoc or her agent, regarding said letter. I believe R.A. 6713 was violated.

=================================================================================================================================================================================================================
Lifelong Food Safety
http://www.cfsan.fda.gov/~pregnant/lifelong.html

Clean | Separate | Cook | Chill

It's food safety made simple! This section shows you how to prevent foodborne illness in four easy steps: clean, separate, cook, and chill.

CLEAN
Wash hands and surfaces often

Did you know that foodborne bacteria are invisible and can spread throughout the kitchen and get on cutting boards, utensils, sponges, countertops, and food? If eaten, harmful foodborne bacteria can cause foodborne illness. Keep your family safe by keeping your hands, surfaces, and utensils clean. And, make sure fruits and veggies are washed thoroughly, too! Clean Hands Are Key!

How to Wash Hands:

* Wet hands thoroughly with warm water and add soap.
* Thoroughly scrub your hands, wrists, fingernails, and in between fingers - for at least 20 seconds.
* Rinse, then dry hands with a clean cloth towel or use a paper towel so you can throw the germs away!


When to Wash Hands:

* Before and after handling food.
* After using the bathroom, changing diapers, or handling pets.


Did You Know?
20% of consumers don't wash hands and kitchen surfaces before preparing food.
Keep These Handy...

* Make sure there is handwashing soap and paper towels or a clean cloth towel at every sink in your home.
* If soap and water aren't available, alcohol-based wipes or gel formulas are effective for sanitizing hands.


Surface Safety

* Wash cutting boards, dishes, utensils (including knives), and countertops with hot, soapy water after preparing each food item and before going on to the next food.


Sanitize It!
Periodically sanitize kitchen countertops using a kitchen sanitizer. One teaspoon of liquid chlorine bleach per quart of clean water can also be used to sanitize surfaces. Leave the bleach solution on the surface for about 10 minutes to be effective.

* Replace excessively worn cutting boards (including plastic, non-porous
acrylic, and wooden boards). Bacteria can grow in the hard-to-clean grooves and
cracks.
* Consider using paper towels to clean up kitchen surfaces. Then, throw the
germs away with the towels! If you use cloth towels, launder them often, using
hot water. Note: Don't dry your hands with a towel that was previously used to
clean up raw meat, poultry, or seafood juices. These raw juices may contain
harmful bacteria that can spread to your hands and throughout the kitchen.


Keep pets off kitchen counters and away from food.

Fridge TIPS

* Clean your refrigerator regularly.
* Wipe up spills immediately.
* Clean inside walls and shelves with hot water and a mild liquid dishwashing
detergent; then rinse.
* Once a week, check expiration and "use by" dates, and throw out foods if the
date has passed.


Fruits & Veggies

* Rinse raw fruits and vegetables thoroughly under running water to help remove
germs and soils. (Don't use soap, detergents, or bleach solutions.)
* For thick or rough-skinned vegetables and fruits (potatoes, carrots,
cantaloupe, etc.), use a small vegetable brush to remove surface dirt. Try to
cut away damaged or bruised areas on produce - bacteria can thrive in these
places.



SEPARATE
Separate, Don't Cross-Contaminate

Raw meat, poultry, seafood, and eggs can contain harmful bacteria. Here's how to properly handle these foods to prevent cross-contamination - the spread of bacteria from foods, hands, utensils, or food preparation surfaces to another food.

Protect yourself, your baby, and other family members by keeping harmful bacteria from s-p-r-e-a-d-i-n-g!

Safely Separate
Separate raw meat, poultry, and seafood from ready-to-eat foods in your grocery shopping cart, refrigerator, and while preparing and handling foods at home. Consider placing these raw foods inside plastic bags in your grocery shopping cart to keep the juices contained.

Seal It

* To prevent juices from raw meat, poultry, or seafood from dripping onto other
foods in the refrigerator, place these raw foods in sealed containers or
sealable plastic bags.


Lather Up

* Thoroughly wash cutting boards, dishes, and utensils (including knives) with
soap and hot water after they come in contact with raw meat, poultry, seafood,
eggs, and unwashed fresh produce.


Cutting Boards: Take Two

* If possible, use one cutting board for raw meat, poultry, and seafood and
another one for fresh fruits and vegetables.
* If two cutting boards aren't available, prepare fruits and vegetables first,
and put them safely out of the way. Wash cutting boards thoroughly with soap
and hot water. Then, prepare the raw meat, poultry, or seafood. Follow by
washing the cutting board again.


Clean Your Plate

* Place cooked food on a clean plate. If cooked food is placed on an unwashed
plate that previously held raw meat, poultry, or seafood, bacteria from the raw
food could contaminate the cooked food.


Marinating Mandate

* Marinades used on raw meat, poultry, or seafood can contain harmful bacteria.
Don't re-use these marinades on cooked foods, unless you boil them first.

* Never taste uncooked marinade or sauce that was used to marinate raw meat,
poultry, or seafood.



For information about food safety, call the FDA's Food Information Line at: 1-888-SAFE-FOOD.


COOK
Cook to Proper Temperatures

Heating foods to the right temperature for the proper amount of time will kill harmful bacteria that cause foodborne illness. Use a food thermometer to check the internal temperature. Keep food and your family safe by practicing these TIPS.

The Danger Zone...
This refers to the range of temperatures at which bacteria can grow - usually between 40° and 140° F (4° and 60° C). For food safety, keep food below or above the "danger zone." Remember the 2-Hour Rule: Discard any perishables (foods that can spoil or become contaminated by bacteria if unrefrigerated) left out at room temperature for longer than two hours. When temperatures are above 90° F (32° C), discard food after one hour.

See the Apply the Heat (PDF | 20.3KB - also available as JPG | 44.4KB) chart for the "danger zone." Meat and Poultry

* Cook ground beef, veal, lamb, and pork to at least 160° F (71° C).
* Cook ground poultry to 165° F (74° C).
* Cook pork roasts and chops to at least 145° F (63° C).
* Cook whole poultry to 180° F (82° C) insert the food thermometer into the thigh
for accurate temperature.
* Cook chicken breasts to 170° F (77° C).


Take Special Care with Ground Meat and Poultry
When meat and poultry are ground up, bacteria that might have been on the surface of the meat or poultry can end up inside. Make sure the meat is cooked all the way through, so harmful bacteria are killed. Always use a food thermometer to check.
Eggs

* Cook eggs until the yolks and whites are firm.
* Cook fried eggs for 2 to 3 minutes on each side, 4 minutes in a covered pan.
* Cook scrambled eggs until they're firm throughout.
* Boil eggs for 7 minutes.
* Don't use recipes in which eggs remain raw or only partially cooked.


Make these recipes safer by...

* Adding the eggs to the amount of liquid called for in the recipe, then heating
the mixture thoroughly.
* Purchasing pasteurized eggs. These eggs can be found in some supermarkets and
are labeled "pasteurized." Here are several types consumers can buy:

* Fresh, pasteurized eggs in the shell (found in the refrigerator section).
* Liquid, pasteurized egg products (found in the refrigerator section).
* Frozen, pasteurized egg products (found in the frozen food section).
* Powdered egg whites (found in the baking section).

Seafood
Finfish should be cooked to an internal temperature of 145° F (63° C). When a food thermometer is not available or appropriate, follow these tips to determine when seafood is done:

* Cook fish until it's opaque (milky white) and flakes with a fork.
* Cook shrimp, lobster, and scallops until they reach their appropriate color.
The flesh of shrimp and lobster should be an opaque (milky white) color.
Scallops should be opaque (milky white) and firm.
* Cook clams, mussels, and oysters to the point at which their shells open. This
means that they are done. Throw away the ones that didn't open.

Leftovers

* Reheat leftovers to 165° F (74° C).
* Bring leftover sauces, soups, and gravies to a boil.
* Don't leave food out at room temperature for more than two hours. On a hot day
(90° F or higher), reduce this time to one hour.

Microwave Musts!
Microwaves often cook foods unevenly. This uneven cooking creates hot and cold spots in the food; and bacteria can survive in the cold spots. Microwaves also heat fats, sugars, and liquids more quickly than carbohydrates and proteins. For example, the gravy for your roast may be bubbling hot, but the meat may still be cold!
For food safety, follow these tips to even out the cooking:

* Add a little liquid to the food and cover it with plastic wrap (vented in a
corner) or a glass cover. This creates steam, which kills harmful bacteria.
* For even heating, turn the dish several times during cooking, and stir soups
and stews periodically during reheating.
* When done cooking, make sure the food is hot and steaming. Using a food
thermometer, test the food in two or three different areas to check that it has
reached a safe internal temperature.
* Follow the recommended "let stand" times on food packages or in recipes. Food
finishes cooking during the stand time.
* After defrosting food in the microwave, cook the food immediately. Keep in mind
that some areas of the food may become warm and begin to cook while you're
defrosting. However, the internal temperature of the food probably hasn't
reached the temperature needed to kill harmful bacteria. It may have reached
the "danger zone," the temperatures at which bacteria grow. That's why you
should be sure to cook the food as soon as you're finished defrosting.



CHILL
Refrigerate Promptly

At room temperature, harmful bacteria can grow rapidly in food. The more bacteria there are, the greater your chances of becoming sick. Cold temperatures keep most harmful bacteria from multiplying, so keep perishable foods (foods that can spoil or become contaminated by bacteria) in the refrigerator.

Prompt refrigeration of foods will help keep you and your family safe! Cool Rules

* Your refrigerator should register at 40° F (4° C) or below and the freezer unit
at 0° F (-18° C). Place a refrigerator thermometer in the refrigerator, and
check the temperature periodically.
* Refrigerate or freeze perishables, prepared food, and leftovers within two
hours of eating or preparation.
* Use ready-to-eat, perishable foods, such as dairy, meat, poultry, seafood, and
produce, as soon as possible.
* Hot food won't harm your refrigerator, so it's okay to place hot food inside.
Be sure to divide large amounts of leftovers into shallow containers for
quicker cooling in the refrigerator.
* Marinate foods in the refrigerator - not at room temperature.


Don't Pack Your Refrigerator...

* Don't pack the refrigerator too full with food. Cold air must circulate to keep
food safe.


...But Be Sure to Pack Your Cooler

* At outdoor events, use a cooler to keep perishable foods cold. And, fill the
cooler with food and ice or cold packs. A full cooler will maintain its cold
temperatures longer than one that's partially filled.


Did You Know? 23% of consumers' refrigerators are not cold enough!


3 Ways to Defrost Frozen Foods

1. In the refrigerator. Cold temperatures keep most harmful bacteria from
multiplying.
2. In cold water. Change the water every half-hour to keep the water cold.
3. Using the microwave, but cook the food immediately after it's defrosted.



Note: Don't defrost foods at room temperature. Bacteria can grow in the "danger zone," the range of temperatures usually between 40° and 140° F (4° and 60° C).

See the Refrigerator & Freezer Storage Chart (also available as PDF (21.2KB) and JPG (149KB)), which highlights the recommended storage times for foods.



For information about food safety, call the FDA's Food Information Line at: 1-888-SAFE-FOOD.
=====================================================================================

Controlling Rodents
http://www.epa.gov/pesticides/controlling/rodents.htm

New as of May 28, 2008

People can successfully control rodents through a variety of means. This page provides information about preventing, identifying, and treating rodent infestations. It also addresses regulation of rodent-control products and safe pesticide
use.

Why be concerned: Each year, rodents cause significant damage to property and food supplies.In addition to damaging property, rodents may also spread diseases, posing a serious risk to public health. Rodent-borne diseases can be transferred directly to humans through bite wounds or consumption of contaminated food and/or water, or indirectly by way of ticks, mites, and fleas that transmit the infection to humans after feeding on infected rodents.

What YOU can do: There are many things that you can do to prevent or treat rodent problems, even without the use of chemical rodenticides. Learn more about rodent control, and safe use and regulation of rodenticides.

* Prevent Rodent Infestations
* Identify Rodent Infestations
* Treat Rodent Infestations
* Safely Use Rodent Control Products
* Tips for Hiring a Rodent Control Professional
* Regulating Rodent Control Products
* Who Is Involved in Rodent Control?
* In Case of an Emergency…
* For More Information


Prevent Rodent Infestations

To discourage rodent infestations and avoid contact with rodents, remove the food sources, water, and items that provide them shelter.

* Seal holes inside and outside the home to prevent entry by rodents. This may
be as simple as inserting steel wool in small holes, or patching holes in
inside or outside walls.
* Trap rodents outside the home to help reduce the rodent population within.
* Clean up potential rodent food sources and nesting sites.
* More prevention tips from the Centers for Disease Control and Prevention (CDC)
Exit EPA disclaimer


Identify Rodent Infestations

If preventive measures alone do not work, control of a rodent infestation will rely on identifying the problem’s source in order to choose an appropriate treatment method. Unless an infestation is severe, you may never physically see a mouse or
rat. Some signs of rodent infestation may include:

* rodent droppings around food packages, in drawers or cupboards, and/or under
the sink;
* nesting material such as shredded paper, fabric, or dried plant matter;
* evidence of gnawing and chewing on food packaging or structures;
* evidence of damaged structures providing entry points into the home; and
* stale smells coming from hidden areas.

Pictures of and information about rodents commonly found in the United States are available through CDC and the National Pest Management Association (NPMA) Exit EPA disclaimer.


Treat Rodent Infestations

To remove rodents, you will need to use traps or rodenticides.
Traps include:

* Lethal traps - such as snap traps, are designed to trap and kill rodents.
* Live traps - such as cage-type traps, capture rodents alive and unharmed, but
the rodents must then be released or killed.
* Glue boards - are devices that use sticky substances to trap rodents. Unless
you have sealed the entry points into the house, live rodents released outside
may find their way back into the house.

Rodenticides are products intended to kill rodents, and are typically sold in bait or tracking powder form. Rodenticides include:

* Baits - combine rodenticides with food to attract rodents. They may be
formulated as blocks or paste, and may be enclosed in a bait station.
* Tracking powders - rodenticides combined with powdery material. The powder
sticks to their feet and fur, and is swallowed when the animals groom
themselves.

In both cases, the rodents die after consuming the chemical contained in the bait or tracking powder. Because they may pose risks to human health, some rodenticides (including tracking powders) may only be legally applied by certified pesticide applicators.

* Always place traps and baits in places where children and pets cannot reach
them.
* Use all products according to label directions and precautions.
* Be sure to select traps that are appropriate to the type and size of rodent
(i.e., mouse vs. rat).
* When using glue boards, place them in dry, dust-free areas, as moisture and
dust will reduce their effectiveness.


Safely Use Rodent Control Products

Rodent control products, if misused, can potentially poison or otherwise harm you, your children, or your pets. For this reason, it is important to read the product label and follow all directions when using a rodenticide or any other pest
control product.

EPA requires all pesticide labels to list important use instructions and precautions to ensure that pesticides and pest control devices are used safely and effectively, and to prevent harmful exposure. You must always read and understand all label information before using any pest control product. EPA also recommends that you store pesticides and pest control
devices away from children and pets, in a locked utility cabinet or garden shed. Any traps or baits should also be set in locations where children or pets cannot access them.

EPA, along with CDC and many rodent control professionals, believes that preventing pest problems is the most effective way to control rodent populations. Relying on preventive measures (e.g., cleaning up food and water sources and sealing entry
points) and reduced-risk treatment methods (e.g., trapping) can reduce the reliance on, and therefore the corresponding risk from, the use of chemical rodenticides. This combination of approaches is generally known as Integrated Pest
Management (IPM).


Tips for Hiring a Rodent Control Professional

If you have a rodent issue that you are uncomfortable dealing with yourself, you may wish to hire a rodent control
professional.

* Choose a pest control company carefully.
* EPA’s Citizen’s Guide to Pest Control and Pesticide Safety (PDF)
(54 pp, 2.37M, about PDF) offers more tips on how to choose a pest control
company.



Regulating Rodent Control Products

EPA regulates rodent control products, ensuring that they can be used effectively without posing unreasonable risks to people or the environment. EPA also works with CDC and various other federal, state, and local institutions to provide
information and tools to the public for controlling rodents and the risks they may pose.

EPA’s pesticide registration and reevaluation processes are designed to ensure that rodenticides used according to label directions and precautions can help control rodent populations without posing unreasonable risks to people or the environment.

EPA has developed risk management decisions for ten rodenticides. The ten rodenticides covered by this proposed decision are those that the Agency concluded pose the greatest risk to human health and the environment.


Who Is Involved in Rodent Control?

In addition to its regulatory role, EPA works with the Centers for Disease Control and Prevention (CDC) and various other state and local agencies on outreach to the public about rodent control and the risks rodents may pose.

CDC protects health by preventing and controlling disease, injury, and disability, working closely with state and local health departments to provide public information. They are a rich source for information regarding rodent management. CDC also has a fact sheet for rodent control in disaster settings (PDF) (3 pp, 109K, about PDF) .

While pest management begins with individuals, effective control is often community or locally based.
============================================================================================================================
FDA/EPA Consumer Advisory What You Need to Know About Mercury in Fish and Shellfish

Action:

* In March 2004 FDA and EPA issued a joint consumer advisory about mercury in fish and shellfish. The advice was for: women who might become pregnant; women who are pregnant; nursing mothers; and young children. This was significant because it was the first time FDA and EPA combined their advice into a single uniform advisory. Previously FDA issued an advisory on consumption of commercially caught fish, while EPA issued advice on recreationally caught fish.
* FDA and EPA revised their existing advisories as a result of recommendations FDA received from its Foods Advisory Committee (FAC) in July 2002. At that meeting the FAC offered a number of recommendations intended to improve the clarity and understandability of the then current FDA advisory. One of the suggestions was that FDA and EPA combine their two independent advisories.
* The criteria for the advisory was that it be based on sound science; is easy to understand and apply; and protects the public health.
* The purpose of the advisory is to inform women who may become pregnant, pregnant women, nursing mothers and the parents of young children on how to get the positive health benefits from eating fish and shellfish, while minimizing their mercury exposure.

Message to Consumers:

* Fish and shellfish are important parts of a healthy and balanced diet. They are good sources of high quality protein and other nutrients. However, depending on the amount and type of fish you consume it may be prudent to modify your diet if you are: planning to become pregnant; pregnant; nursing; or a young child. With a few simple adjustments, you can continue to enjoy these foods in a manner that is healthy and beneficial and reduce your unborn or young child's exposure to the harmful effects of mercury at the same time.

Key Parts of the Advisory:

Fish and shellfish are an important part of a healthy diet. Fish and shellfish contain high quality protein and other essential nutrients, are low in saturated fat and contain omega-3 fatty acids. A well balanced diet that includes a variety of fish and shellfish can contribute to heart health and children's proper growth and development. Thus, women and young children in particular should include fish or shellfish in their diets due to the many nutritional benefits.

By following these 3 recommendations for selecting and eating fish or shellfish, women and young children will receive the benefits of eating fish and shellfish and be confident that they have reduced their exposure to the harmful effects of mercury.

1. Do not eat Shark, Swordfish, King Mackerel, or Tilefish because they contain
high levels of mercury.
2. Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish
that are lower in mercury.

* Five of the most commonly eaten fish that are low in mercury are shrimp,
canned light tuna, salmon, pollock, and catfish.
* Another commonly eaten fish, albacore ("white") tuna has more mercury than
canned light tuna. So, when choosing your two meals of fish and shellfish,
you may eat up to 6 ounces (one average meal) of albacore tuna per week.

3. Check local advisories about the safety of fish caught by family and friends in
your local lakes, rivers, and coastal areas. If no advice is available, eat up
to 6 ounces (one average meal) per week of fish you catch from local waters,
but don't consume any other fish during that week.

Follow these same recommendations when feeding fish and shellfish to your young child, but serve smaller portions.
The Difference Between This Advisory and Previous Advisories: The advisory emphasizes the positive benefits of eating fish.

1. The advisory provides examples of commonly eaten fish that are low in mercury.
2. The advisory for the first time specifically addresses canned light tuna and
canned albacore ("white") tuna, as well as tuna steaks (in the questions and
answers section).
3. The advisory recommends not to eat any other fish in the same week as locally
caught fish are consumed (the advice on the amount of locally caught fish to
eat is the same as in the 2001 EPA advisory).
4. The advisory contains a section that addresses frequently asked questions about
mercury in fish.

What the Risk is:

Research shows that most people's fish consumption does not cause a health concern. However, high levels of mercury in the bloodstream of unborn babies and young children may harm the developing nervous system. With this in mind, FDA and EPA designed an advisory that if followed should keep an individual's mercury consumption below levels that have been shown to cause harm. By following the advisory parents can be confident of reducing their unborn or young child's exposure to the harmful effects of mercury, while at the same time maintaining a healthy diet that includes the nutritional benefits of fish and shellfish.

General Methylmercury Information:

* The methylmercury described in the advisory is not the same type of mercury
found in some thermometers or in dental amalgam.
* Mercury is a naturally occurring element in the environment and is also
released into the air through industrial pollution. Mercury that falls from the
air can accumulate in streams and oceans. Bacteria in the water cause chemical
changes that transform mercury into methylmercury. Fish absorb the
methylmercury as they feed in these waters. Methylmercury builds up more in
some fish than others depending on what they eat how long they live, and how
high up the food chain they are.
* Fish and shellfish are the main sources of mercury exposure to humans and that
mercury is in the form of methylmercury. Other forms of mercury, such as that
in dental amalgams are minor contributors to human mercury exposure.

General Dietary Advice:

* FDA recommends that consumers eat a balanced diet, choosing a variety of foods
including fruits and vegetables, foods that are low in trans fat and saturated
fat, as well as foods rich in high fiber grains and nutrients. Fish and
shellfish can be an important part of this diet.

What's Next:

* FDA and EPA want to ensure that women and young children continue to eat fish and shellfish because of the nutritional benefits and encourage them to follow the advisory so they can be confident in reducing their mercury exposure as well.
* FDA and EPA are planning a comprehensive educational campaign to reach: women who might become pregnant; pregnant women; nursing mothers; and young children. The agencies will work with state, local and tribal health departments to get information out into their communities. Physicians, other health professionals, and health care associations will be sent information to distribute through their offices. Extensive outreach through the media is also planned. Radio and television stations, health editors at newspapers, magazines, and other popular media will be contacted to encourage them to carry the public service message. The methylmercury advisory will also be an important part of a comprehensive food safety education program to be used by educators of pregnant women. FDA plans to launch the comprehensive education program later this year.
* EPA and FDA have begun discussions on how to coordinate other scientific assessments involving fish.

Other:

* FDA and EPA tested different versions of the revised advisory in 16 focus groups in 7 different locations throughout the United States . Based on responses we received we modified the advisory so that it is more easily understood.
o In December 2003, after 8 focus groups had been conducted, a draft of the revised advisory was presented to the Foods Advisory Committee. Based on their feedback we conducted 8 additional focus groups and modified the advisory according to the feedback we received. The result is the 2004 FDA/EPA Consumer Advisory: “"What You Need to Know About Mercury in Fish and Shellfish."
* Since July 2002 FDA has tested over 3400 cans of tuna as well as 227 fish samples, comprising 12 different species, for mercury. These results were added to our previous sampling results.
* FDA continues to sample fish and shellfish, testing for mercury.

For More Information:

For more information about the risks of mercury in fish and shellfish call the FDA's Food Information Hotline toll-free at 1-888-SAFEFOOD or visit FDA's Food Safety website at www.cfsan.fda.gov/seafood1.html. For more information about the safety of locally caught fish and shellfish, visit the Environmental Protection Agency's Fish Advisory website at www.epa.gov/ost/fish or contact your state or local health department. Contact information for state and local health departments is also found at this site.

###

FDA-EPA Advisory: What You Need to Know about Mercury in Fish and Shellfish (March 2004)
Mercury Levels in Commercial Fish and Shellfish (January 2006)
Mercury in Fish: FDA Monitoring Program (1990-2003)
FDA-EPA Press Release (March 19, 2004 )
Fish is an Important Part of a Balanced Diet by Lester M. Crawford, D.V.M., Ph.D. (March 2004)

Mercury (Information from the Environmental Protection Agency)




web sites with free useful information:

computerworld web site
http://computerworld.co.nz/