Rasco said that information like

According to the Centers for Disease Control and Prevention, all forms of botulism can be fatal and are considered medical emergencies. Foodborne botulism is a public-health emergency because many people can be poisoned by eating a contaminated food.In addition to botulism and Listeria, other harmful foodborne illnesses such as Salmonella and the pathogenic form of E. coli can infect people who eat smoked fish that hasn't been correctly prepared or has been mishandled after it has been smoked.What if a friend proudly offers you some salmon he or she has smoked? You can't very well grill the person about how the fish was smoked. Rasco suggests that you graciously accept it. Then, later, heat it up to 150 to 160 degrees F and eat as is or use it to make sauces or sandwiches.When asked about statistics pertaining to food poisoning caused by home-smoked salmon, Rasco said that information like that isn't available, in large part because there aren't many illnesses of this sort."Most people who consume smoked salmon are healthy," she said. "The elderly and the very young don't usually want it because of its strong taste and high salt content."

 She also believes that, in general, there's more paranoia about smoked salmon than is warranted."People don't eat a lot of it, and they usually eat only one or two ounces at a time," she noted.When asked about the safety of fish and other meats "back in the old days," Rasco said that the way it was done then, before refrigeration, called for a lot of salt. As a result, smoked fish (or other meats) were very salty and very dry."But we like products that are less salty now," she said, adding that using the right amount of salt is important when it comes to preventing Listeria and other foodborne pathogens.For more information and details about safely hot-smoking salmon, refer to the Pacific Northwest Extension's publication on this topic. LYON, France Salad, the menu at Notre Maison says, is for rabbits.And they're not kidding. Anybody coming to this traditional restaurant in Lyon's historic old town will be disappointed if they are looking for vegetarian options - or even vegetables.Nose-to-tail dining may be trendy around the world, but in Lyon they've been devouring all of the animal for centuries. And the best place to sample the cuisine is at one of the city's many "bouchons," small restaurants serving simple, hearty dishes with ingredient lists that can sound like an anatomy lesson.