Many states require the refrigeration of shucked shellfish at or below ______ but above 32 degrees F:

The requirement for refrigeration of shucked shellfish at or below 45 degrees Fahrenheit, but above 32 degrees Fahrenheit, is based on food safety guidelines designed to prevent the growth of harmful bacteria and ensure the shellfish remain safe for consumption. Keeping shucked shellfish at this temperature range allows for the preservation of quality while minimizing the risk of foodborne illness.

At temperatures above 45 degrees Fahrenheit, the risk of bacterial growth increases significantly, making these conditions unsuitable for food safety. Conversely, while 32 degrees Fahrenheit is the freezing point of water, shellfish stored at or below this temperature may undergo quality degradation, potentially impacting texture and taste. Thus, the range of greater than 32 degrees Fahrenheit and at or below 45 degrees Fahrenheit is a balanced approach to maintaining both safety and quality, which is why this specific temperature requirement is enforced in many states.