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Preservation of fishery products
The storage temperature for fishery products was set at a maximum of 35.6°F (2°C) by a ministerial decree of December 21, 2009. Fishery products include marine or freshwater animals, wild or bred on farms, with the exception, in particular, of live bivalve mollusks as well as echinoderms and marine gastropods. Shellfish (live bivalve mollusks) must be kept at a temperature that allows their vitality to be maintained and does not affect their safety characteristics but is not precisely defined. They should not be reimmersed or sprayed with water after packaging for retail sale and should be removed from sale and discarded when dead.
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