What is the recommended internal cooking temperature for seafood?

The recommended internal cooking temperature for seafood is 145 degrees Fahrenheit. This temperature ensures that the seafood is cooked adequately to eliminate harmful bacteria and parasites, making it safe for consumption. Cooking seafood to this temperature also helps preserve its texture and flavor, preventing it from becoming overly dry or tough.

Proper cooking at this temperature will not only protect against foodborne illnesses but also maintain the quality of the seafood, allowing for a more enjoyable dining experience. It's important to use a food thermometer to verify that the seafood has reached this safe internal temperature, as visual cues alone can sometimes be misleading.

The other temperature options are either too low or too high for seafood and would not provide the necessary safety or quality standards recommended by food safety guidelines.