What is the minimum internal temperature for stuffing made with fish, meat, or poultry?

The minimum internal temperature for stuffing made with fish, meat, or poultry is 165ºF (74ºC) for 15 seconds. This temperature is important because it ensures that harmful bacteria and pathogens present in raw or undercooked proteins are effectively killed, making the stuffing safe to eat. Stuffing can harbor bacteria if not cooked properly, especially since it is often dense and can retain moisture, providing an environment where bacteria can thrive.

By reaching this specific temperature, you ensure that any potential foodborne illnesses are mitigated, aligning with food safety guidelines that protect consumers from risks associated with undercooked or improperly handled foods. Cooking stuffing to 165ºF for at least 15 seconds is crucial for ensuring that it is not only safe but also meets the standards set forth by health regulations.