Final answer:
Shucked shellfish should be received at a maximum air-temperature of 45°F (7°C) to ensure safety and quality. Adhering to this temperature limit is crucial to prevent the growth of pathogens and maintaining the overall quality of the shellfish.
Step-by-step explanation:
When receiving a delivery of shucked shellfish, it is crucial to ensure that the product is being stored and transported at the correct temperature to maintain its safety and quality. The maximum air-temperature at which shucked shellfish should be received is 45°F (7°C). This temperature limit helps prevent the growth of pathogens and spoilage organisms, and is in line with the FDA's recommended guidelines for shellfish safety.
It is essential to adhere rigorously to these temperature guidelines to prevent foodborne illness. Rapid cooling to the appropriate receiving temperature is necessary after harvesting shellfish since elevated temperatures can promote microbial growth, which can be hazardous to consumers. Moreover, consistent refrigeration during transport is vital to maintaining this temperature.
The reference to the temperature of -10°C is not directly relevant to the question at hand, as this temperature is much colder than necessary for refrigerating shellfish and is more in line with temperatures appropriate for freezing. It is also important to note that certain studies, like the one conducted by Renault et al. (2014), indicate that the prevalence of certain pathogens, such as the Ostreid herpesvirus 1 in Crassostrea gigas, can be related to water temperature rather than air temperature, which underscores the complexity of temperature management in the context of shellfish safety and quality.