Shucked shellfish must be stored at what temperature or less?

Shucked shellfish must be stored at 40°F or less to ensure their safety and maintain their quality. This temperature is crucial because shellfish can harbor bacteria that may cause foodborne illness if not stored properly. At temperatures above 40°F, the risk of bacterial growth increases significantly.

In food safety guidelines, maintaining shellfish at or below this temperature helps prevent the proliferation of pathogens such as Vibrio species, which are associated with shellfish, particularly in warmer conditions. This standard is particularly important for establishments that serve or sell seafood to ensure they comply with health regulations and protect public health.

Maintaining storage conditions at or below 40°F not only helps in preserving the freshness and flavor of the shellfish but also extends their shelf life, making it an essential practice in food handling and storage.