Why must smoked fish be held at or below 38°F?

Smoked fish must be held at or below 38°F primarily to prevent the growth of Clostridium botulinum, a bacterium that can produce a potent toxin leading to serious illness. This bacterium thrives in anaerobic (low-oxygen) conditions, which can occur in certain types of smoked fish if not properly stored. Keeping smoked fish at low temperatures inhibits the growth of C. botulinum and other harmful microorganisms, ensuring the safety and quality of the product for consumption.

While other factors like flavor enhancement, spoilage prevention, and freshness are important in food safety and quality, the critical concern with smoked fish is the risk associated with botulism, making the temperature control vital for public health. Therefore, maintaining the appropriate temperature is both a practical and preventive measure against foodborne illness.