Can contaminated seafood taste and smell normal?

Contaminated seafood can indeed taste and smell normal, which is a critical factor in understanding the risks associated with consuming seafood. Many harmful contaminants, such as certain types of bacteria, viruses, and toxins, do not alter the sensory characteristics of seafood—meaning that the seafood can appear fresh, smell normal, and taste acceptable while still being unsafe to eat. This is particularly relevant for conditions such as scombroid poisoning or ciguatera fish poisoning, where the contaminant can be present without visibly affecting the food.

The reasons why other options may seem plausible are essential to consider as well. Cooking may kill many pathogens, but it might not eliminate all toxins or contaminants, especially those that are heat-stable. Freezing seafood may not necessarily kill all types of bacteria or viruses, as some can survive freezing temperatures. Thus, while preparing seafood correctly is crucial for safety, it does not guarantee that it is safe if the seafood was previously contaminated. Understanding the nature of how contamination can occur and the fact that it may not impact the sensory qualities of seafood is vital for food safety practices among divers and consumers alike.