What is the minimum internal temperature for stuffed meat, seafood, poultry, or pasta?

The minimum internal temperature for stuffed meat, seafood, poultry, or pasta is 165ºF (74ºC) for at least 15 seconds. This temperature is critical for ensuring food safety, as it effectively kills harmful bacteria and pathogens that can cause foodborne illnesses.

When items are stuffed, they can complicate the cooking process. The stuffing can absorb moisture and juices from the meat or poultry, which may contain bacteria. Reaching an internal temperature of 165ºF ensures that the entire product, including the stuffing, is cooked thoroughly enough to eliminate these risks. This temperature also aligns with food safety regulations and is recognized as necessary for certain types of potentially hazardous food.

In comparison, the other temperature options are not sufficient for stuffed items. Each serves different types of food and safety measures but does not meet the requirement for stuffed products. For instance, 145ºF is typically appropriate for whole cuts of meats and fish, while 155ºF is more suitable for ground meats. By adhering to the 165ºF standard for stuffed foods, the risk of foodborne illness is significantly minimized.