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0-5 degrees Celsius/Centigrade, which is 32 to 41 degrees Fahrenheit.

The main reason 41°F is considered acceptable is because it is the equivalent of 5°C. In the US, the temperature danger zone is 140°F (135°F according to the 2005 Food Code) to 40°F. Vacuum-packaged seafood should be held at 38°F or below.

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