What is the minimum internal temperature that raw fish, seafood, shellfish, and crustaceans should be cooked to for at least 15 seconds?

The minimum internal temperature that raw fish, seafood, shellfish, and crustaceans should be cooked to for at least 15 seconds is 145°F. Cooking these types of food to this temperature ensures that harmful pathogens and microorganisms that may be present are effectively killed, reducing the risk of foodborne illness.

This temperature is specifically established by food safety guidelines and is part of the protocols designed to ensure safe food handling and preparation. It's important that seafood is cooked to this internal temperature to not only ensure safety but also to maintain the desired taste and texture of the fish and seafood dishes.

In contrast, the other temperatures listed are either below or above what is required for these specific types of seafood. Cooking at a lower temperature may not achieve the level of safety necessary to eliminate harmful bacteria, while higher temperatures may unnecessarily degrade the quality of the seafood.