Final answer:
Stuffing containing fish, meat, or poultry should be cooked to an internal temperature of at least 73.9 °C (165 °F) to ensure it is safe to eat.
Step-by-step explanation:
The minimum internal temperature for stuffing that includes fish, meat, or poultry as an ingredient should be cooked to 165°F or 74°C. This temperature is necessary to ensure that harmful bacteria, such as Salmonella or E. coli, are killed, reducing the risk of foodborne illnesses. It's essential to use a food thermometer to measure the internal temperature of the stuffing to ensure it reaches the recommended minimum temperature.
Stuffing that includes fish, meat, or poultry as an ingredient should be cooked to a minimum internal temperature that ensures the safety of the food being consumed. Perishable foods, particularly those including animal products, can harbor dangerous bacteria that multiply quickly if not properly cooked.
For instance, Clostridium botulinum, which can produce a dangerous toxin, requires higher temperatures to kill its spores; consequently, pressure canning at 116 °C (240 °F) is used for preserving these types of foods. However, when cooking something like stuffing with meat, a minimum internal temperature guideline is usually around 73.9 °C (165 °F), as recommended by the USDA to ensure that any bacteria are killed. It is advisable to use a meat thermometer to accurately measure the internal temperature.