Which of these two statements are true concerning shellfish food poisoning?

Both statements regarding shellfish food poisoning are indeed accurate and highlight significant aspects of this type of foodborne illness.

The first statement indicates that the toxins associated with shellfish food poisoning are odorless and tasteless. This characteristic is particularly concerning because it means that contaminated shellfish may appear safe for consumption, leading consumers to unknowingly eat products that could cause illness. The absence of sensory indicators makes it crucial for food handlers and consumers to be aware of the potential risks associated with shellfish consumption, particularly in terms of sourcing and preparation.

The second statement addresses the severity of illnesses caused by these toxins, noting that they can sometimes be fatal. This emphasizes the importance of proper handling, storage, and cooking practices when dealing with shellfish, as certain types of shellfish can accumulate harmful toxins from their environment, which may lead to severe health consequences for individuals who consume them.

Understanding both elements reinforces the need for vigilance and education among food handlers and the public to prevent shellfish-related illnesses.