Final answer:
The safe internal temperature for seafood is 145 degrees Fahrenheit, and it must be held at that temperature for at least 15 seconds. Using a thermometer is the best way to ensure seafood reaches this temperature, and proper refrigeration or freezing is essential to prevent bacterial growth.
Step-by-step explanation:
The minimum internal temperature for cooking seafood to ensure it is safe to eat is 145 degrees Fahrenheit, and it should be held at this temperature for at least 15 seconds. This practice is crucial to kill any potential bacteria and to prevent foodborne illness. It's important to maintain proper temperature control, as bacteria can multiply rapidly between 40 and 140 degrees Fahrenheit, the range where microbial growth is most likely to occur. Foods should not be left out for more than two hours in this temperature range.
To verify that seafood has reached this safe internal temperature, using a food thermometer is highly recommended. Additionally, it's essential to keep food either refrigerated at or below 40 degrees Fahrenheit or frozen below 0 degrees Fahrenheit to inhibit bacterial growth when the food is not being cooked or consumed.