date:Jul 31, 2013
oods like salsas and hot sauces, which may also be a health threat. Though there is technically no safe level of lead in food, a general threshold of 0.1 ppm or even lower seems reasonable to apply all across the board to protect the public against possible brain or other neurological damage. Children, as you may well know, are most susceptible to harm caused by lead poisoning.
The results indicate the need for more rigorous screening protocols for products imported from Mexico, including an ap