What is the minimum internal cooking temperature for seafood?

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Multiple Choice

What is the minimum internal cooking temperature for seafood?

Explanation:
The key idea is knowing the minimum safe internal temperature for seafood to ensure pathogens are inactivated. For seafood, you should cook to at least 145°F (63°C) and hold it there for 15 seconds. This level of heat reliably destroys common seafood pathogens and parasites in the center of the food. To apply this, use a calibrated thermometer and check the thickest part of the seafood, ensuring the temperature reaches 145°F for a full 15 seconds. If you cook to higher temperatures like 150°F or 165°F, the food will still be safe, but those aren’t the minimum required for seafood. Cooking to 140°F would be under the recommended safety guideline for seafood.

The key idea is knowing the minimum safe internal temperature for seafood to ensure pathogens are inactivated. For seafood, you should cook to at least 145°F (63°C) and hold it there for 15 seconds. This level of heat reliably destroys common seafood pathogens and parasites in the center of the food.

To apply this, use a calibrated thermometer and check the thickest part of the seafood, ensuring the temperature reaches 145°F for a full 15 seconds. If you cook to higher temperatures like 150°F or 165°F, the food will still be safe, but those aren’t the minimum required for seafood. Cooking to 140°F would be under the recommended safety guideline for seafood.

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