Final answer:
Ground pork, ground beef, and ground fish must reach a minimum internal temperature of 165°F for safe consumption. Using a food thermometer is essential to ensure they are properly cooked and prevent foodborne illness.
Step-by-step explanation:
The question pertains to the minimum internal temperature that ground pork, ground beef, and ground fish must reach to be safe to eat. According to the USDA's guidelines for safe food handling, ground meats such as beef, pork, and fish must reach an internal temperature of 165°F to ensure that harmful bacteria are killed. This temperature is critical for preventing foodborne illness due to microbial growth, which can occur rapidly at temperatures between 40°F and 140°F. To verify that these foods have reached their safe minimum internal temperature, it is advisable to use a food thermometer during the cooking process. This approach assists in achieving food safety and helps prevent potential health risks associated with the consumption of undercooked meat.