Final answer:
The highest internal temperature allowed for receiving live shellfish is 50 degrees Fahrenheit. This is to prevent bacterial growth which can be rapid between 40 and 140 degrees Fahrenheit. Extremophiles and thermophiles can survive much higher temperatures, but these do not apply to safe shellfish handling practices.
Step-by-step explanation:
The highest internal temperature allowed for receiving live shellfish is quite different than the extreme survival temperatures of certain organisms.
According to food safety guidelines, live shellfish should be received at an internal temperature of 50 degrees Fahrenheit or below. This is critical in preventing the rapid multiplication of harmful microorganisms, which can occur between about 4 and 60 degrees Celsius (40 and 140 degrees Fahrenheit).
Bacteria generally multiply most rapidly within this temperature danger zone, and shellfish are particularly susceptible to bacteria like Vibrio, which can thrive in warmer temperatures. Ensuring that live shellfish are transported and received at safe temperatures helps to minimize the risk of foodborne illness.
In contrast to the controlled temperature required for live shellfish, certain extremophiles and thermophiles have adapted to survive in much higher temperatures. These include organisms in hot springs and hydrothermal vents that can endure and flourish in temperatures well over 100 degrees Celsius. However, these temperatures are lethal to most life forms, including humans and the majority of bacteria that are harmful to us.