These Seafood Toxins Survive Cooking—and They’re Fueling Foodborne Outbreaks

A new CDC report flags a troubling trend: toxins from harmful marine algae are behind hundreds of foodborne outbreaks in the United States. The key concern is that these toxins survive cooking—unlike most pathogens killed by heat, these marine biotoxins remain dangerous even after thorough preparation. The agency has been documenting this food safety challenge since twenty eleven, revealing that some contamination simply can't be cooked away.

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