Which of the following is true about shellfish poisoning?

Shellfish poisoning occurs when individuals consume shellfish that have been contaminated with harmful toxins produced by algae. This often happens during harmful algal blooms, where certain types of algae can proliferate in marine environments, leading to shellfish accumulating these toxins as they filter-feed on the contaminated water. The risk is particularly high in specific geographic areas and during certain seasons when these blooms are prevalent.

The link between shellfish poisoning and algae contamination is well-established in food safety. Consuming shellfish that have not been tested or monitored for toxin levels can lead to severe health issues, as these toxins are not destroyed by cooking. Understanding this reinforces the importance of sourcing shellfish from reputable suppliers and ensuring they are harvested from clean waters free of harmful algal blooms. This knowledge is critical for food safety management practices.