Final answer:
Seafood should be cooked to a minimum internal temperature of 74 degrees C (165 degrees F) to ensure it is safe from foodborne pathogens, with a meat thermometer used for accurate measurement.
Step-by-step explanation:
Seafood should be cooked to a minimum internal temperature to ensure safety from foodborne illnesses. According to the United States Department of Agriculture (USDA), it is recommended that seafood be cooked to an internal temperature of at least 74 degrees C (165 degrees F). This temperature is high enough to kill harmful bacteria and parasites that may be present in the food. Using a meat thermometer is the best way to accurately measure the internal temperature of seafood to ensure it has reached this safe minimum. It is important to note that while freezing can kill worms and larvae, cooking to the right temperature is critical for eliminating bacteria and making the seafood safe to eat.