Final answer:
The minimum internal temperature for stuffing containing fish, meat, or poultry is 165°F (74°C) to ensure safety and prevent foodborne illnesses. The correct option is A.
Step-by-step explanation:
The minimum internal temperature for stuffing made with fish, meat, or poultry, according to food safety guidelines, should be 165°F (74°C). This temperature ensures that any potential bacteria such as Salmonella or E. coli, which can cause foodborne illnesses, are effectively killed.
A meat thermometer is a useful tool for checking the internal temperature of food to ensure that it has reached a safe level for consumption. It is critical to monitor cooking temperatures closely, as bacterial growth occurs rapidly between the danger zone of 40°F and 140°F (4°C and 60°C).