Question

question 37
1 pts
what is the minimum internal cooking temperature for seafood?
135°f or higher for 15 seconds
155°f or higher for 15 seconds
145°f or higher for 15 seconds
165°f or higher for 15 seconds

Explanation:

To determine the minimum internal cooking temperature for seafood, we refer to food safety guidelines. The correct minimum internal cooking temperature for seafood (including fish, shellfish like shrimp, lobster, and crab) is \( 145^\circ\text{F} \) or higher for 15 seconds. Other temperatures correspond to different food types: \( 135^\circ\text{F} \) is for commercially processed, ready - to - eat foods cooked in a microwave, \( 155^\circ\text{F} \) is for ground meat and injected meats, and \( 165^\circ\text{F} \) is for poultry and reheated foods.

Answer:

C. \( 145^\circ\text{F} \) or higher for 15 seconds