What is the recommended temperature for refrigerating shucked shellfish according to many states?

Shucked shellfish should be refrigerated at a temperature of 45 degrees F to ensure their safety and quality. This temperature is within the safe zone that slows down bacterial growth while still being above freezing, which could lead to freezing temperatures affecting the texture and quality of the shellfish. Keeping shucked shellfish at or below 45 degrees F allows for proper preservation and minimizes the risk of foodborne illnesses associated with seafood.

Many states follow Food and Drug Administration (FDA) guidelines, which dictate that shucked shellfish must be stored at or below this temperature. By adhering to these guidelines, establishments can provide safe food and ensure that consumers receive high-quality products.