Final answer:
The minimum internal temperature for seafood is 145°F (63°C). A meat thermometer should be used to check that this temperature is reached to ensure safety. Proper temperature control is vital to prevent bacterial growth and foodborne illness.
Step-by-step explanation:
The minimum internal temperature for safely cooking seafood, which includes fish, shellfish, and crustaceans, is 145°F (63°C). To ensure that seafood is safe to eat, it is crucial to cook it to this temperature to kill any harmful bacteria and prevent foodborne illness. A meat thermometer can be used to accurately measure the internal temperature of the seafood, ensuring it has reached the required temperature for safety.
It is important to keep both cooked and perishable foods at safe temperatures to prevent the growth of bacteria. Perishable foods should not be left in the temperature "danger zone" between 40°F (4°C) and 140°F (60°C) for more than two hours, as bacteria can multiply rapidly at these temperatures. Always use a food thermometer, like the one pictured with both Fahrenheit and Celsius scales, to check that your seafood has reached the proper internal temperature.