At what temperature must smoked fish be stored to prevent the growth of Botulinum spores?

The proper storage temperature for smoked fish to prevent the growth of Botulinum spores is 38 degrees Fahrenheit. This temperature is critical because Clostridium botulinum, the bacterium responsible for botulism, thrives in anaerobic (low-oxygen) environments, especially at temperatures that fall within certain ranges.

Storing smoked fish at or below 38 degrees helps inhibit the growth of this bacterium, making it a safe temperature for food preservation in terms of preventing botulism. Maintaining the right temperature is crucial because temperatures above this threshold can encourage bacterial growth, particularly in foods like smoked fish that are prone to spoilage if not handled correctly.

On the other hand, storing smoked fish at temperatures higher than 38 degrees can lead to conditions that favor the growth of bacteria, which poses significant health risks. Thus, keeping smoked fish at this recommended temperature is a key practice in food safety regulations, especially in a city like New York, where food handling standards are strictly enforced.