What is the appropriate internal temperature to cook seafood to prevent foodborne illness?

Cooking seafood to an internal temperature of 145°F is essential for effectively reducing the risk of foodborne illnesses. This temperature ensures that harmful bacteria, parasites, and viruses that may be present in raw seafood are destroyed.

At 145°F, seafood such as fish and shellfish will reach a state that not only eliminates pathogens but also maintains the texture and flavor of the food, making it both safe and enjoyable to consume. When fish is cooked to this temperature, it should become opaque and flake easily with a fork, which is a visual indicator of proper cooking.

In contrast, cooking seafood at lower temperatures, such as 120°F, would not adequately kill most harmful microorganisms, leaving the food unsafe. Higher temperatures may also lead to a loss of desirable texture and moisture in the seafood. Therefore, 145°F is the recognized standard for ensuring seafood is safe and palatable.