What is a common characteristic of heat labile toxins?

Heat labile toxins are characterized by their sensitivity to heat, which means they can be destroyed through cooking. This property makes these toxins particularly notable in the context of food safety, as proper cooking techniques can significantly reduce the risk of foodborne illness caused by them. For example, certain bacteria can produce heat labile toxins that can lead to food poisoning if ingested; however, if the food is cooked to the appropriate temperature for a sufficient period, the toxins can be rendered inactive.

The other options describe aspects that do not align with the characteristics of heat labile toxins. For instance, the ability to survive cooking is relevant to heat stable toxins, which can persist even after food is cooked. The assertion that they are tasteless and odorless could apply to many toxins, but it is not specific to heat labile toxins. Lastly, the statement that they are not harmful to humans is false, as these toxins are specifically dangerous and can lead to health issues if ingested, which emphasizes the importance of understanding their heat sensitivity in food preparation.