What is the recommended storage temperature range for raw seafood?

The recommended storage temperature range for raw seafood is between 32°F to 38°F. This temperature range is crucial for maintaining the quality and safety of seafood. At temperatures below 32°F, seafood might freeze, which can adversely affect its texture and quality once thawed. Conversely, storing seafood above 38°F increases the risk of bacterial growth, leading to spoilage and foodborne illnesses.

Maintaining the appropriate temperature ensures that seafood remains fresh while minimizing the risk of pathogens. It also helps preserve the delicate flavor and texture that are characteristics of high-quality seafood. In a food safety management context, understanding the correct temperature ranges for storing different types of food items, including seafood, is vital for ensuring consumer safety and complying with food safety regulations.