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

Smoked fish should be stored at temperatures that inhibit the growth of harmful bacteria and their spores, including those of Clostridium botulinum, which causes botulism. The ideal temperature for storing smoked fish is 38°F. This temperature helps to minimize the risk of spore germination and toxin production, creating a safer environment for food preservation.

While other temperatures listed may be close, 38°F is specifically effective in controlling the growth of these spores, as it remains just above freezing while still being cool enough to prevent bacterial growth. It is crucial for food safety that smoked fish is monitored and kept at this optimal temperature to ensure it remains safe for consumption. Proper refrigeration practices are essential in food handling to prevent foodborne illnesses.