Question

Why does smoked fish need to be held at 38°F or below?

a) To enhance the flavor
b) To prevent bacterial growth
c) To improve texture
d) To make it last longer

Answer 1

Smoked fish must be kept at 38°F or below to prevent bacterial growth, which maintains its freshness and safety for consumption.

Step-by-step explanation:

The reason smoked fish needs to be held at 38°F or below is b) To prevent bacterial growth. Smoked fish, like other perishable foods, is susceptible to spoilage from bacteria, molds, fungi, and yeast. Refrigeration at temperatures of 38°F or below helps maintain freshness and improve safety by slowing down the growth of these microbes.

While smoking does add flavor and can help in preservation, it's the low temperature that keeps the fish safe to eat for a longer period. Preservatives like salt in smoked fish and high sugar content in jams create an environment that either dehydrates bacteria or inhibits their growth, contributing to the preservation process.