Final answer:
The minimum internal temperature for ground seafood, such as chopped or minced seafood, is 155 °F (for 15 seconds). Proper cooking temperatures are essential to destroy harmful bacteria and prevent foodborne illnesses.
Step-by-step explanation:
Minimum Internal Temperature for Ground Seafood
The minimum internal temperature for ground seafood, such as chopped or minced seafood, is 155 °F (for 15 seconds). This temperature is important to ensure that any harmful bacteria or microorganisms present in the seafood are killed, reducing the risk of foodborne illnesses.
Proper cooking temperatures are essential to destroy harmful bacteria and prevent the rapid multiplication of microorganisms. Bacteria generally multiply most rapidly at temperatures between 40 °F and 140 °F, so cooking seafood to a minimum internal temperature of 155 °F helps to ensure food safety.