Final answer:
Live shellfish should be received at a maximum air temperature of 50°F (10°C) to prevent bacterial growth and ensure freshness. While specific requirements may vary, this standard temperature helps preserve the quality of the shellfish during transport.
Step-by-step explanation:
When receiving a delivery of live shellfish, such as oysters, the maximum air temperature at which they should be received is critical to ensure their safety and quality. The guideline for the maximum air temperature for safe delivery of live shellfish is commonly set at 50°F (10°C). This temperature limit is designed to inhibit the growth of harmful bacteria and to ensure the shellfish remain alive and fresh prior to consumption.
Although the correct temperature can depend on specific regulations and standards in different regions or countries, maintaining a low temperature is generally recognized as essential. In relation to the provided reference regarding the Ostreid herpesvirus 1 and its replication in relation to water temperature, while this pertains to the water temperature important for controlling virus replication, it underscores the overall importance of temperature control in the handling of shellfish. However, the specific temperature to inhibit the herpesvirus in water cannot be directly correlated with air transport temperature for shellfish delivery.