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

The minimum internal temperature for cooking stuffed pasta, seafood, meat, or poultry is indeed 165°F (74°C) for less than 1 second. This is crucial for ensuring that any potential pathogens present in these foods are effectively killed, making them safe for consumption.

When foods like stuffed pasta, seafood, and various types of meat or poultry are cooked, they must reach this specific temperature to ensure that harmful bacteria, such as Salmonella or E. coli, are destroyed. This temperature is particularly important for poultry, which is known to harbor bacteria that can cause foodborne illness.

The aspect of "for less than 1 second" refers to the idea that once these foods reach the recommended internal temperature, they are safe to eat even if maintained at that temperature for a very short period of time. This guideline is established by regulatory agencies to provide food safety benchmarks that must be followed during the cooking process to ensure food safety.

In summary, cooking food to 165°F for a brief moment assures effective pathogen control, making it safe for consumer health.