Final answer:
Eggs, fish, shellfish, lamb, and other meats must be cooked to a minimum temperature of 145°F. A food thermometer should be used to ensure the food reaches this temperature to prevent foodborne illnesses.
Step-by-step explanation:
The minimum temperature to which eggs, fish, shellfish, lamb, and other meats must be cooked to ensure food safety is 145°F (Option B). This temperature is sufficient to kill off most bacteria and other pathogens that may be present in the food. In the context of food safety, it is essential to use a food thermometer to confirm that food has reached the appropriate internal temperature and thereby prevent foodborne illnesses.
Failure of temperature control is a significant risk factor in the spread of bacteria. Foods must be kept out of the danger zone between 40 and 140 degrees Fahrenheit to avoid rapid bacterial growth. The Center for Disease Control and Prevention (CDC) also recommends additional precautions, such as boiling home-canned foods for 10 minutes to inactivate the botulinum toxin, since C. botulinum endospores require a much higher temperature to be destroyed.