Which food item must be cooked to a minimum internal temperature of 145°F (63°C)?

Seafood is required to be cooked to a minimum internal temperature of 145°F (63°C) to ensure that harmful pathogens and parasites are killed, making the food safe for consumption. This temperature is sufficient to eliminate risks associated with seafood that may harbor bacteria or viruses, such as Vibrio or Salmonella, and ensures that the food is not only safe but also maintains its quality and flavor. The cooking process at this temperature allows for adequate heat penetration, which is important for achieving a thorough cook without compromising the texture or taste of the seafood.

In contrast, other food items such as poultry and ground meats require higher cooking temperatures to ensure safety. Poultry must be cooked to at least 165°F (74°C), and ground meats generally need to reach at least 160°F (71°C). Vegetables do not have a specified minimum cooking temperature for safety in the same sense, as they are often cooked to personal preference rather than food safety standards. Understanding these specific temperature requirements is essential in food safety and proper food handling practices.