At what temperature must smoked fish be stored to prevent bacterial growth?

Smoked fish must be stored at 38°F or below to effectively prevent bacterial growth. This temperature is crucial because it inhibits the proliferation of many harmful bacteria that can thrive at higher temperatures. Storing smoked fish at or above the critical threshold of 40°F increases the risk of bacterial development, including species that can cause foodborne illness.

The ideal storage temperature for smoked fish is often recommended to be below 38°F, as it is cooler than the critical zone where pathogens can grow, enhancing food safety. This practice ensures that the quality and safety of the fish are preserved, especially during extended storage periods. Proper refrigeration is a fundamental control measure in food safety, particularly for perishable items like smoked fish that have a high moisture content and can support microbial growth if not stored correctly.