At what temperature should seafood be cooked to ensure safety?

Cooking seafood to an internal temperature of 145°F ensures that harmful pathogens are effectively killed and the food is safe for consumption. This temperature is recognized as adequate to destroy bacteria and parasites that can be present in raw or undercooked seafood. Different types of seafood, such as fish and shellfish, can potentially harbor various microorganisms, making proper cooking essential for food safety.

In contrast, lower temperatures like 135°F may not be sufficient to eliminate these pathogens, and higher temperatures, such as 155°F or 165°F, while effective, can result in overcooking and compromising the quality and texture of the seafood. Therefore, 145°F strikes the right balance between safety and maintaining the seafood's desirable characteristics.