What is the minimum internal temperature for seafood, including fish and shellfish?

The minimum internal temperature for seafood, including fish and shellfish, is 145ºF (63ºC) for 15 seconds. This temperature ensures that seafood is cooked sufficiently to eliminate harmful microorganisms that can cause foodborne illnesses. The specific time requirement of 15 seconds at this temperature helps ensure that heat penetrates the food adequately, destroying bacteria and parasites that may be present.

Maintaining this standard is essential for food safety, particularly in the food service industry where seafood is a common ingredient. Proper cooking temperatures not only promote food safety but also help in achieving the desired texture and flavor of the seafood.