Final answer:
The correct minimum internal temperature for ground seafood is 145°F (63°C). Use a meat thermometer to ensure proper cooking and food safety.
Step-by-step explanation:
The minimum internal temperature for ground seafood (chopped or minced seafood) is 145°F (63°C). Ground seafood, like other perishable foods, needs to be cooked to a specific temperature to ensure safety and reduce the risk of foodborne illness.
Using a meat thermometer is the best way to ensure that seafood reaches the appropriate internal temperature. This is vital because bacteria that can cause illness often flourish at temperatures between 40°F and 140°F. Therefore, achieving the right internal temperature during cooking is critical for food safety.