What is the safe minimum internal temperature for seafood?

The safe minimum internal temperature for seafood is 145°F (63°C). Cooking seafood to this temperature ensures that harmful bacteria and parasites are effectively destroyed, minimizing the risk of foodborne illnesses. This temperature applies to all types of seafood, including fish, shellfish, and crustaceans.

When seafood reaches this temperature, it is safe to consume, and the texture often changes, becoming firm and opaque, which also indicates that it has been properly cooked. Ensuring that seafood reaches this internal temperature is an important aspect of food safety practices in both home cooking and commercial food service.

Maintaining the correct temperature not only protects consumers but also upholds food quality, ensuring that seafood dishes remain tasty and appetizing.