What is the safe cooking temperature recommended for seafood?

The safe cooking temperature recommended for seafood is indeed 145 degrees Fahrenheit. Cooking seafood to this temperature ensures that harmful pathogens and parasites are effectively killed, making it safe to eat. This temperature guideline is part of food safety recommendations to prevent foodborne illnesses.

At 145 degrees F, fish should be opaque and separate easily with a fork, indicating that it has been cooked properly. This is particularly important because seafood can harbor various bacteria and viruses, and cooking it to the recommended temperature minimizes risks associated with consumption.

Higher temperatures, while effective in killing bacteria, are not necessary for seafood and may negatively affect its texture and flavor. Thus, the guidance is specifically calibrated to ensure safety while preserving the quality of the food.