Which of these foods requires specific cooking temperatures to ensure safety?

Fish requires specific cooking temperatures to ensure safety primarily due to the risk of parasitic infections and bacteria that can be present in raw or undercooked fish. The USDA recommends cooking fish to an internal temperature of 145°F (63°C), which is adequate to kill harmful pathogens and ensure the fish is safe to consume.

In contrast, pasta, rice, and salad do not have specific cooking temperature guidelines for safety. Pasta and rice are typically cooked until they reach a soft texture, which is not primarily focused on pathogens since they are often cooked in boiling water, effectively killing any potential bacteria during the cooking process. Salad, being a raw dish, is not subject to cooking temperatures but should be handled with care to avoid contamination from handling or washing methods. Therefore, fish stands out as the food item that requires careful attention to cooking temperatures for safe consumption.