The recommended safe internal cooking temperature for seafood is?

The recommended safe internal cooking temperature for seafood is 145°F. This temperature is established to ensure that any harmful pathogens, parasites, or bacteria present in the seafood are effectively killed, making it safe for consumption. Cooking seafood to this temperature guarantees that it is sufficiently heated throughout, preserving its quality and texture while ensuring it is safe to eat.

Seafood includes various types of fish and shellfish, and reaching this temperature results in a firm texture and opaque appearance, indicating that the seafood is properly cooked. Following these temperature guidelines helps to minimize the risk of foodborne illnesses associated with undercooked seafood. Consistently adhering to this temperature is essential in culinary settings, whether cooking at home or in restaurants, to prioritize food safety and quality.