Answer :
Final answer:
The correct answer is (a) 45 degrees F, which is the temperature at or below which shucked shellfish must be refrigerated according to many states' rules to inhibit bacterial growth and prevent foodborne illnesses.
Explanation:
Many states' rules require the refrigeration of shucked shellfish at or below 45 degrees F but above 32 degrees F. Therefore, the correct answer to the question is (a) 45 degrees F. This is to prevent the rapid growth of bacteria, which can increase the likelihood of foodborne disease. Maintaining refrigeration temperatures at or below 40 degrees F (4 degrees C) is essential to inhibit bacterial growth. It is especially critical to adhere to these regulations as perishable foods that remain within the danger zone range of 4 to 60 degrees C (40 to 140 degrees F) for more than two hours may become unsafe to consume.
