What is the required internal cooking temperature for seafood?

The required internal cooking temperature for seafood is 145°F (63°C). Cooking seafood to this temperature is important for ensuring that any harmful pathogens or parasites are effectively destroyed, making the food safe for consumption. At this temperature, not only does the texture and flavor of the seafood remain optimal, but it also guarantees that the product meets health and safety regulations. Adhering to this standard helps prevent foodborne illnesses associated with undercooked seafood, such as those arising from Vibrio bacteria or parasites like Anisakis.

While other temperatures listed might be safe for different types of food, they do not apply specifically to seafood, leading to confusion if one is not aware of the specific guidelines for various food products.