What temperature must shucked shellfish be refrigerated at or below?

Shucked shellfish must be refrigerated at or below 45 degrees Fahrenheit to ensure their safety and quality. This temperature is crucial because it inhibits the growth of harmful bacteria that can be present in shellfish and minimizes the risk of foodborne illness. Maintaining shellfish at this temperature range helps preserve their freshness and prevents spoilage, allowing them to be safe for consumption.

The other temperature options are either too low or too high. A temperature of 32 degrees Fahrenheit, for instance, while safe, is often not practical for shucked shellfish storage, as it may lead to freezing, affecting their texture and quality. Meanwhile, temperatures higher than 45 degrees Fahrenheit can promote bacterial growth, increasing the risk of contamination. Therefore, 45 degrees Fahrenheit is the recommended standard for refrigerating shucked shellfish.