Final answer:
The minimum internal temperature for seafood is 145 degrees Fahrenheit for 15 seconds.
Step-by-step explanation:
The minimum internal temperature for seafood, including fish, shellfish, and crustaceans, should be 145 degrees Fahrenheit for at least 15 seconds.
This temperature is important for food safety as it ensures that any harmful bacteria present in the seafood are killed, reducing the risk of foodborne illnesses.
It is recommended to use a cooking thermometer to accurately measure the internal temperature of the seafood to ensure it reaches the safe minimum temperature.