Which of the following must be cooked to an internal temperature of 145 degrees F?

The requirement to cook non-ground meats and seafood to an internal temperature of 145 degrees F is based on food safety guidelines that help ensure the destruction of harmful bacteria and parasites. Non-ground meats include cuts such as steaks, roasts, and chops, which can harbor pathogens on the surface. Cooking these types of meats to 145 degrees F allows the heat to penetrate adequately enough to kill harmful organisms without overcooking the meat.

Seafood such as fish should also reach this temperature to ensure that it is safe for consumption. Cooking fish and non-ground meats to the appropriate temperature helps maintain quality and safety, thereby reducing the risk of foodborne illnesses.

Ground meats, eggs, and poultry require higher cooking temperatures due to the specific risks associated with pathogens that can be present in those products. Ground meats need to be cooked to 160 degrees F, while poultry must reach an internal temperature of 165 degrees F for safety. Eggs should also be cooked until both the white and yolk are firm to reduce the risk of salmonella.