What is the maximum allowable internal temperature for live shellfish?

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The maximum allowable internal temperature for live shellfish is critical for ensuring food safety and preventing the growth of harmful bacteria. Live shellfish, such as clams, oysters, and mussels, should ideally be kept at a temperature that encourages freshness and minimizes the risk of spoilage.

Keeping shellfish at no higher than 50°F is important because this temperature range helps to maintain the quality of the shellfish while also reducing the risk of foodborne pathogens. If shellfish are stored at higher temperatures, it can increase the risk of bacterial growth, which poses a health hazard.

Therefore, 50°F serves as an appropriate threshold to ensure that live shellfish are safe for consumption and retain their quality, thus making this the correct choice. Maintaining this temperature not only adheres to safety standards but also respects the culinary integrity of the seafood being served.