Final answer:
Steak, pork chops, and fish fillets must reach a minimal internal temperature of 145°F according to USDA guidelines, and it's crucial to maintain safe temperatures to prevent foodborne illnesses.
Step-by-step explanation:
The correct answer to the question of the minimal internal temperature for steak, pork chops, and fish fillets is 145°F. As per USDA guidelines, such foods need to reach this temperature in order to ensure that harmful bacteria are killed and the food is safe for consumption. It is highly recommended to use a meat thermometer to accurately gauge the internal temperature of these foods. Specifically for steak and pork chops, this temperature aids in reducing the risk of foodborne illnesses caused by organisms such as E. coli and Salmonella. Fish fillets also require this temperature standard, although some types might be prepared at lower temperatures, depending on the species and preparation technique. To prevent foodborne disease, it's important that food is not only cooked but also held at safe temperatures, which prevents the rapid multiplication of bacteria that typically occurs between 40°F and 140°F (temperature danger zone).