What is the minimum safe cooking temperature for seafood?

The minimum safe cooking temperature for seafood is 145 degrees Fahrenheit. This temperature is established to effectively kill harmful bacteria and parasites that may be present in fish and shellfish, ensuring food safety. Cooking seafood to this temperature also helps in achieving a desirable texture, avoiding issues such as chewiness or dryness. This guideline is crucial for food service workers to follow to prevent foodborne illnesses and to adhere to health and safety regulations in food preparation.

While the other temperatures listed may apply to different types of foods or preparation methods, they do not meet the specific safety standards recommended for seafood. Therefore, the choice of 145 degrees F is a vital part of maintaining safe cooking practices in food service operations.