PCBs get into wild salmon from the other fish they eat and into farmed salmon from their feed (which contains many of these same fish). The FDA has set the safe upper limit for PCBs at 2000 parts per billion (ppb). Farmed salmon averages 27 ppb, well below that limit.
To maximize the shelf life of cooked chicken for safety and quality, refrigerate the chicken in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, cooked chicken will last for 3 to 4 days in the refrigerator. To further extend the shelf life of cooked chicken, freeze it; freeze in covered airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap.
Raw chicken should not be used if it has been in your fridge more than 24 hours. Cooked chicken (regardless of how it is prepared) shouldn't be eaten after 48 hours in the fridge.