What is the recommended way to handle seafood?

Handling seafood properly is essential for ensuring food safety and preventing foodborne illness. The correct answer emphasizes the importance of maintaining seafood at a safe temperature of 41°F (5°C) or lower. This temperature helps to inhibit the growth of harmful bacteria that can thrive in warmer conditions.

Additionally, cooking seafood to the appropriate internal temperature is crucial for eliminating pathogens that may be present. For many types of seafood, the recommended safe cooking temperature is generally around 145°F (63°C). This combined approach of proper storage and cooking ensures that seafood remains safe for consumption, significantly reducing the risk of foodborne illnesses.

Other options do not provide safe or effective handling practices. Storing seafood at room temperature can lead to rapid bacterial growth, posing a significant health risk. Refrigerating seafood for no more than two days addresses storage duration but does not prioritize the critical aspect of maintaining the correct temperature for safety. Freezing seafood immediately can be a safe method for long-term storage, but it does not address the immediate needs for safe refrigeration and cooking that are essential for effective food handling.