Seafood must be cooked to a minimum internal temperature of?

Seafood must be cooked to a minimum internal temperature of?

• A. 145°F
• B. 135°F
• C. 140°F
• D. 150°F

Answer: (A)

Seafood safety hinges on reaching a high enough internal temperature to kill pathogens present in the flesh. The standard you need to know is 145°F as the minimum internal temperature for seafood, held for 15 seconds. This level reliably destroys bacteria and parasites that seafood can harbor, like Vibrio and Salmonella, during cooking. Temps lower than that don’t guarantee safe destruction of those organisms in a single cooking step, which is why they aren’t acceptable as the minimum for cooking seafood. The higher number would still be safe, but the 145°F minimum is the baseline that ensures safety without overcooking more than necessary.

Seafood safety hinges on reaching a high enough internal temperature to kill pathogens present in the flesh. The standard you need to know is 145°F as the minimum internal temperature for seafood, held for 15 seconds. This level reliably destroys bacteria and parasites that seafood can harbor, like Vibrio and Salmonella, during cooking.

Temps lower than that don’t guarantee safe destruction of those organisms in a single cooking step, which is why they aren’t acceptable as the minimum for cooking seafood. The higher number would still be safe, but the 145°F minimum is the baseline that ensures safety without overcooking more than necessary.