What minimum internal temperature should fish be cooked to for safety?

Cooking fish to a minimum internal temperature of 145°F for a duration of 15 seconds is crucial for ensuring food safety. This temperature effectively kills harmful bacteria and parasites that may be present in fish, reducing the risk of foodborne illnesses.

Fish has specific characteristics that make it important to reach this exact temperature: it is a common vehicle for certain pathogens, including Vibrio spp. and Listeria monocytogenes, which can lead to severe health issues. Cooking it to 145°F ensures that it is safe for consumption by denaturing proteins and destroying pathogens.

The other temperature and time combinations presented do not meet the established guidelines set forth by food safety authorities. For example, while temperatures might be applicable for other types of food, they do not specifically relate to fish or may not ensure thorough safety, thus differing from the standard for fish preparation.