Final answer:
Fish packaged using reduced oxygen methods must be kept frozen at very low temperatures to prevent bacterial growth. Thawing must occur in a refrigerator, in cold water, or in a microwave. Proper handling ensures the safety and extends the shelf-life of the product.
Step-by-step explanation:
When an operation uses a reduced oxygen packaging method for fish, it is crucial to ensure the fish is stored correctly to prevent bacterial growth. According to the guidance on proper food storage, these fish must be kept in a vacuum-sealed container and either frozen at a very low temperature or cooked immediately after packaging. Keeping the fish frozen stops the growth of bacteria and can even kill susceptible organisms, effectively increasing the safety and shelf-life of the product.
Therefore, the correct way to handle fish that has been packaged using a reduced oxygen packaging method is to keep it frozen at a very low temperature. This aligns with USDA recommendations for safe food handling, which state that freezing below -2°C halts microbial growth, and the application of ultra-low temperatures as used in medical specimen storage, often below -70°C, provides long-term storage benefits. Frozen fish must be thawed safely in a refrigerator, immersed in cold water that is changed every 30 minutes, or in a microwave, ensuring that bacteria do not become active again and make the food unsafe.
The options of storing at room temperature or merely sealing in a container are not safe, as they do not prevent bacterial growth and can pose significant health risks. Fish stored this way must not be refrozen once it thaws, as bacterial growth may restart with the temperature rise.